Edamame & Shio-Kombu Rice Balls (Easy Japanese Onigiri Recipe)
These simple yet flavorful Japanese rice balls combine the vibrant freshness of edamame with the deep umami of shio-kombu (salted kelp). The result is a perfectly balanced, savory bite that’s light, satisfying, and incredibly easy to make.
Using plastic wrap makes shaping effortless and mess-free—perfect for busy mornings, meal prep, or a healthy on-the-go snack.
Ingredients (Makes 4–6 rice balls)
- 300g warm Japanese rice (about 2 bowls)
- 50g edamame (shelled)
- 1.5–2 tbsp shio-kombu (salted kelp)
- 1 tsp toasted sesame oil
- A pinch of roasted white sesame seeds
How to Make Edamame & Shio-Kombu Rice Balls
1. Mix the Ingredients
In a bowl, combine warm rice, sesame oil, shio-kombu, and edamame. Mix gently until evenly distributed.
👉 Tip: Mixing sesame oil first gives the rice a glossy, fragrant finish.
2. Prepare for Shaping
Lay a sheet of plastic wrap on a flat surface. Place a portion of the rice mixture in the center.
3. Shape the Rice Balls
Wrap the rice and gently press into a triangle or round shape.
👉 Pro Tip: Place a few edamame on the outside before shaping for a more vibrant look.
4. Serve & Enjoy
Unwrap and enjoy immediately, or keep wrapped for a convenient grab-and-go meal.
Why You’ll Love This Recipe
- Light yet satisfying
- Packed with natural umami flavor
- No cooking required (if rice is ready)
- Perfect for meal prep or lunch boxes
- Clean, healthy Japanese-style snack
Even without fillings like tuna or karaage, these rice balls are incredibly flavorful thanks to the combination of sesame oil and shio-kombu.
