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Three triangular myoga and shio kombu onigiri on a white plate

Myoga and Shio Kombu Onigiri (Japanese Rice Balls)

A no-cook, five-minute Japanese rice ball — warm rice folded with thinly sliced myoga (Japanese ginger) and shio kombu, then shaped into onigiri. Fresh, summery, and perfect for bento or a light lunch.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 onigiri
Course: Snack
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 400 g warm cooked rice freshly cooked, still warm
  • 4 myoga thinly sliced (about one per onigiri)
  • 8 g shio kombu salted kelp
  • 1 pinch salt plus a little for shaping

Method
 

  1. Slice the myoga thinly into rounds.
  2. Put the warm rice in a bowl and add the sliced myoga, shio kombu, and a pinch of salt.
  3. Fold everything together gently with a rice paddle, cutting through the rice so the grains stay fluffy, until evenly mixed.
  4. Wet your hands and rub on a little salt, then shape the rice into 4 triangular rice balls, pressing just firmly enough to hold together.
  5. Serve right away while warm, or let cool and wrap for a lunchbox.