Place the udo leaves in a bowl, wash thoroughly, and drain well.

Bring a pot of water to a boil, add a pinch of salt, then add the udo leaves. Boil on high heat for 30–40 seconds.

Transfer to a colander to cool, squeeze out excess water, chop finely, and mix with salt and kombu tea powder.

Add a splash of sake to the cooked rice and let it cool slightly.

Add the prepared udo leaves and sesame oil to the rice, and mix well.

Shape the mixture into bite-sized rice balls. Enjoy!