Shrimp Edamame Kombu Onigiri

This time, we’re making onigiri with salted kombu. Salted kombu adds deep umami and elevates any dish. With the texture of shrimp and edamame, it’s incredibly delicious.

You can freeze it too!

What is salted kombu (shio-kombu)　?

Salted kombu, or shio-kombu, is a traditional Japanese seasoning made from kelp that is simmered in soy sauce, sugar, and salt, then dried into thin strips.

It has a rich umami flavor with a slightly sweet and salty taste.

Just a small amount can instantly enhance simple dishes like rice, vegetables, or tofu. Think of it as a natural umami booster in Japanese cooking.

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Ingredients (2–3 onigiri)

• 200g cooked Japanese rice 

• 50–60g cooked shrimp 

• 35g shelled edamame 

• 1 Tbsp (8g) salted kombu 

👩‍🍳 Instructions

1. Cut the shrimp into small pieces, about the same size as the edamame.

2. In a bowl, gently mix the shrimp, edamame, and salted kombu into the warm rice.

3. Divide the rice into equal portions and shape into onigiri using your hands (or a mold).

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✨ Tips for success

• If there are too many fillings, it can be hard to shape the onigiri, so feel free to reduce the amount.

• When boiling the shrimp, add a pinch of salt to enhance its firm, bouncy texture.

• After shaping the onigiri, let them sit for about 10 minutes before eating. This allows the salt from the kombu to gently dissolve and blend into the rice.

💡 Why you’ll love this recipe

• If it’s your first time trying salted kombu, onigiri is the perfect place to start.

• Made with simple ingredients—no extra seasoning needed besides the salted kombu.

• Packed with umami, light yet deeply satisfying.