#1683
MON, MAR 23, 2026
Spring Cabbage Onigiri
Calories (per serving)435 kcal
Notes
20260323, #BreakfastDiary 1672, 5°C/sunny
This year's first ingredient for the Infinite Paradise Project is spring cabbage. Having endured the harsh Korean winter and pushed up through the frozen earth to finally show its face above ground, spring cabbage holds within it, in concentrated form, all the time it took to survive and the sheer force of the season. We tend to put that force into numbers instead: 'Spring cabbage has 6 times the beta-carotene and 2.5 times the vitamin C of regular napa cabbage.'
About 435kcal, fragrant, crunchy Spring Cabbage Onigiri.
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Pull the leaves off the spring cabbage and blanch in boiling water for 10 seconds. Squeeze out the excess water and chop finely with a knife.
- 02
In a mixing bowl, combine 250g rice, 1T dried baby shrimp, 1T tenkasu, 1T furikake, 1t shio kombu, 1t sesame oil, and the spring cabbage from step 1. Mix well, then press into a mold to shape the onigiri.
