From かっちゃん杉's kitchen in Japan.

Originally published on Cookpad Japan as ゆかりと塩昆布のおにぎり, with US measurements.

Yukari and Shio Kombu Rice Balls (Onigiri)

Name: Yukari and Shio Kombu Rice Balls (Onigiri)
Yield: Makes 2 small onigiri (rice balls)
Ingredients: 1 1/4 cups cooked Japanese short-grain rice (about 250g); scant 1 teaspoon yukari (dried red shiso seasoning); 1 pinch (about 2 teaspoons or 5g) shio kombu (seasoned kelp)

かっちゃん杉 @kachan_kitchen

These are simple rice balls made with just yukari (dried red shiso seasoning) and shio kombu (seasoned kelp).
Recipe background:
I made these onigiri using yukari and shio kombu, which I always keep at home.

かっちゃん杉 @kachan_kitchen

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Ingredients

Makes 2 small onigiri (rice balls)

1 1/4 cupscooked Japanese short-grain rice (about 250g)
scant 1 teaspoon yukari (dried red shiso seasoning)
1 pinch(about 2 teaspoons or 5g) shio kombu (seasoned kelp)

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Steps

1

Use warm rice, either freshly cooked or reheated in the microwave.
2

Prepare yukari (dried red shiso seasoning) and shio kombu (seasoned kelp).
3

Add the yukari and shio kombu to the rice.
4

Mix everything together well.
5

Divide the mixture in half and shape each portion into a rice ball using plastic wrap.
6

This recipe makes two small onigiri.
7

Thank you for trying this recipe.

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かっちゃん杉 @kachan_kitchen

Published in the US on July 26, 2025 14:01

料理やお菓子、パン作りが大好きですが、頑張る時と手抜きな時の落差に我ながら驚き♪子供が生まれるまでは高校の家庭科教諭をしていましたズボラなレシピが多く皆さんに助けられ元気を頂き勉強中です♪宜しくお願いします！クックパッドアンバサダー2023Instagram始めました！ユーザー名: @kacchan.s0205