Recipe of How To Make Korean Seaweed Rice Balls

Kombu Seaweed Salad

Onigiri is often wrapped in nori, or seaweed.

Recipe Summary Kombu Seaweed Salad

Perfect way to use leftover kombu from making dashi. You can use ponzu sauce in addition to or instead of soy sauce if you want to experiment.

Ingredients | How To Make Korean Seaweed Rice Balls

2 ounces dried kombu (dried kelp)

2 tablespoons honey

2 tablespoons soy sauce

2 tablespoons grated fresh ginger

3 teaspoons rice vinegar

2 small carrots, peeled and sliced into thin strips

2 small cucumbers, peeled and sliced into small strips

2 teaspoons sesame seeds

Directions

Place kombu in a saucepan and cover with water. Bring to a boil. Reduce heat to medium-low, cover, and simmer until kombu has softened, about 5 minutes. Drain and cool until easily handled, 5 to 10 minutes. Slice rehydrated kombu into thin strips.

Whisk honey, soy sauce, ginger, and rice vinegar together in a large bowl. Add kombu, carrots, cucumbers, and sesame seeds; toss to combine. Let sit in the refrigerator until flavors combine, 10 to 15 minutes.

Info | How To Make Korean Seaweed Rice Balls

prep: 20 mins cook: 10 mins additional: 15 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Kombu Seaweed Salad

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