Shio Kombu Onigiri

20260314, #BreakfastDiary 1663, 2°C/sunny Shio kombu (塩昆布) is made by simmering kelp (kombu) in salt (shio), or soy sauce and sugar, then salting and drying it. Thanks to its abundant glutamic acid, it's packed with umami. About 439kcal, Shio Kombu Onigiri.

250g rice, 10g shio kombu, 2T chopped scallion, a handful of bonito flakes, 1T sesame seeds, 2t sesame oil

1. In a mixing bowl, combine 250g rice, 10g shio kombu, 2T chopped scallion, a handful of bonito flakes, 1T sesame seeds, and 2t sesame oil. Mix well, then press into a mold to shape the onigiri.

Inspired by @atu_meshi