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Kombu Onigiri (Kelp "Tsukudani" Rice Ball)
SUDACHI12Ingredients
50Minutes
30Calories
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Ingredients
US|METRIC
6 SERVINGS
- 60 grams kelp (used kombu, approx 1 sheet - 12g when dry)
- 500 mL water
- 2 Tbsp. sake
- 1 tsp. rice vinegar
- 1 Tbsp. brown sugar
- 1 Tbsp. mirin
- 2 Tbsp. soy sauce
- 1/2 Tbsp. sesame seeds
- 600 grams cooked rice (300g or 2 rice cups before cooking)
- 1 bowl ice cold water
- 2 tsp. salt
- 6 pieces nori (cut to onigiri size, 1 sheet of sushi nori will be enough for approx 4 onigiri)
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NutritionView More
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30Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories30Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1220mg51% |
| Potassium30mg1% |
| Protein<1g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber0g0% |
| Sugars2g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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