Myoga and Shio Kombu Onigiri (Japanese Rice Balls) — No-Cook Summer Recipe

These myoga and shio kombu onigiri are about as easy as Japanese cooking gets — no cooking at all beyond the rice, and they come together in about five minutes. You just fold thinly sliced myoga (Japanese ginger) and salted kelp through warm rice, then shape it into rice balls. The myoga gives them a fresh, faintly gingery, herbal bite, and the shio kombu brings all the salt and umami you need, so there’s no filling to prepare and nothing to season separately.

Myoga is one of those summer ingredients we always seem to have a little too much of, and mixing it into onigiri is one of my favorite ways to use it up. This is exactly the kind of quick, refreshing thing we eat at home when it’s hot — a light lunch, a partner for a bowl of cold shabu, or a cool bite straight from the fridge. Honest, everyday, and genuinely delicious.

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Why You’ll Love This Recipe

• No cooking required. If you have warm rice, you’re basically done in five minutes.
• Just three ingredients. Rice, myoga, and shio kombu — the kelp seasons everything for you.
• Fresh and summery. Myoga’s cool, herbal bite makes these perfect for a hot day.
• Great for bento and snacks. A real everyday onigiri — good for lunchboxes, breakfast, or a late-night bite.

What is Myoga?

Myoga (茗荷) is Japanese ginger — though it’s the flower bud you eat, not the root. It has a crisp texture and a bright, faintly gingery, almost floral flavor that’s much milder and fresher than regular ginger. It’s a classic summer yakumi (aromatic garnish), used in somen, miso soup, and salads, and it’s fantastic folded raw into rice like this. If you can’t find it, thinly sliced green onion or shiso makes a nice substitute.

The other star is shio kombu (salted kelp), one of my favorite Japanese shortcut seasonings — it does the same heavy lifting in my green pepper namul. Want to make your own? See my homemade shio kombu. If you like simple rice balls, you might also enjoy my Spam onigiri.

Ingredients (Makes 4 onigiri)

Ingredient	Amount	Notes
Warm cooked rice	About 400 g	Freshly cooked, still warm
Myoga	4	Thinly sliced (yes, a whole one per onigiri!)
Shio kombu	8 g	Salted kelp — the main seasoning
Salt	A pinch	Plus a little for shaping

There’s nothing to buy specially here except shio kombu (salted kelp), which keeps for ages and is worth having around for quick rice, sides, and onigiri. Use a generous amount of myoga — the reference recipe I followed uses a whole one per rice ball, and it’s so much better for it.

How to Make Myoga Onigiri

Step 1: Slice the Myoga

Slice the myoga thinly into rounds. Thin slices spread evenly through the rice so you get a little in every bite. If you like a milder flavor, you can soak the slices in cold water for a minute and drain them well, but I like them fresh and punchy.

Step 2: Combine with the Rice

Put the warm rice in a bowl and add the sliced myoga, shio kombu, and a pinch of salt. Using warm rice matters — it helps the shio kombu soften and release its flavor into the rice.

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Step 3: Mix

Fold everything together gently with a rice paddle, cutting through the rice rather than mashing it so the grains stay fluffy. Mix until the myoga and kelp are evenly distributed. Taste a little and add a touch more salt if you like.

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Step 4: Shape the Onigiri

Wet your hands and rub on a little salt, then shape the rice into 4 triangular (or round) rice balls, pressing just firmly enough to hold together. Don’t pack them too tight — good onigiri should be firm on the outside but still fluffy inside.

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That’s it — four rice balls, no cooking, five minutes. Serve them straight away while the rice is still warm, or let them cool for a lunchbox.

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Tips and Variations

• Use warm rice. It shapes better and helps the shio kombu flavor the rice — cold rice from the fridge is harder to mold.
• Add toasted sesame seeds. A spoonful stirred in adds nice nuttiness and texture.
• Try shiso or green onion. No myoga? Thinly sliced shiso leaves or green onion give a similar fresh, herbal note.
• Wrap in nori. A strip of nori adds flavor and makes them easier to hold.
• Adjust the salt. Shio kombu brands vary in saltiness, so taste the rice before adding extra salt.

What to Serve It With

These light rice balls round out a simple Japanese meal:

• Alongside cold shabu-shabu salad for a cool summer plate.
• With a bowl of miso soup for a light, complete meal.
• Packed in a bento with a few other small sides.
• Or make another easy Japanese rice like corn rice.

Storing

Onigiri are best eaten the day they’re made. Wrap them individually in plastic wrap and keep at cool room temperature for a few hours (ideal for a lunchbox), or refrigerate for up to a day — though the rice firms up when cold, so let them come back to room temperature before eating. They don’t freeze especially well because the fresh myoga loses its texture.

Frequently Asked Questions

What is myoga?

Myoga (茗荷) is a Japanese ginger bud — pink, crisp, and aromatic, with a taste somewhere between ginger and a mild onion. You eat the flower bud, not the root. It’s a summer vegetable, sold in Japanese groceries and sometimes at farmers markets in warmer regions.

What does myoga taste like?

Sharp and refreshing, faintly gingery and slightly bitter, with a crunchy texture. It’s used in small amounts as a garnish or accent — on cold tofu, in miso soup, or, as here, chopped through rice.

What can I substitute for myoga?

Nothing tastes quite the same, but finely sliced scallion, shiso leaf, or a little pickled ginger will each give you an aromatic accent in the rice. If you can find myoga even once, it’s worth trying — it’s genuinely distinctive.

How long do onigiri keep?

Best the same day, at cool room temperature rather than in the fridge — refrigeration makes rice hard and dry. If you must refrigerate them, wrap tightly and let them come back to room temperature before eating. Don’t leave them out in hot weather.

Can you freeze onigiri?

Plain ones, yes — wrap individually and microwave from frozen. These aren’t ideal for freezing, since myoga loses its crisp texture and aroma. Make them the morning you plan to eat them.