Kombu Onigiri

Instructions

1. Cook the rice
   Rinse the rice under cold water until the water runs clear. Transfer to a rice cooker, add the water, and cook according to the manufacturer's instructions. Once cooked, let it rest for 10 minutes with the lid on.
2. Prepare the kombu filling
   In a small saucepan, combine the chopped kombu, soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally until the liquid is mostly absorbed and the kombu is tender. Remove from heat and let cool.
3. Prepare your workspace
   Prepare a small bowl with water and add the salt (this will be used to wet your hands to prevent the rice from sticking). Cut the nori sheets into quarters and arrange them on a clean work surface. Have the sesame seeds ready for sprinkling.
4. Shape the onigiri
   Wet your hands with the salt water. Take a handful of warm rice (about 1/2 cup) and create an indentation in the center. Place 1-2 teaspoons of the kombu filling in the center. Close the rice around the filling and shape it into a triangle or oval shape with firm but gentle pressure.
5. Add the nori wrapper
   Place the shaped onigiri on a quarter sheet of nori, wrapping it partially around the base as a handle. Sprinkle a few sesame seeds on the exposed rice surface for decoration and added flavor.
6. Repeat and serve
   Repeat the process with the remaining rice and filling. Arrange the finished onigiri on a serving plate. They can be served immediately or wrapped individually in plastic wrap to be enjoyed later as a snack or part of a meal.