Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

In-person Class Schedule

See all

Recipe : Kelp Onigiri + Hijiki Salad

Categorised in: | Link of this article

In this recipe video, I will show you how to make Kelp Onigiri (Japanese Rice Balls). Kelp Onigiri is one of the popular Onigiri and you can find almost every convenience stores and supermarkets in Japan. I will also introduce the recipe of traditional vegan side dish called Hijiki no Nimono (Hijiki Seaweed Salad) and breakfast table setting.

Ingredients (4 servings) :

Kelp Onigiri:
1 sheet Kelp
70ml Dashi soup stock
2 Tbsp Soy sauce 
1 Tbsp Rice vinegar
1 Tbsp Sake
1 Tbsp Sugar
1 Tbsp White sesame

400g Japanese rice *steamed
Nori seaweed, as needed
Salt, as needed
Water, as needed

Hijiki Salad:
5g Hijiki seaweed *dried
1/2 sheet Fried tofu
50g Carrot
30g Konnyaku
1 Shiitake mushroom
1 Tbsp Canola oil
1/2 Cup Dashi
1 Tbsp Soy sauce
1/2 Tbsp Mirin
1/2 Tbsp Sugar


Kelp Onigiri:
1. Thinly slice the kelp.
2. Put sugar, soy sauce, rice vinegar, sake and dashi and kelp in a pot. Then, start to heat the pot with low flame and stir lightly.
3. Put the lid and simmer until water almost evaporates. Then, take out the lid and add white sesame to stir-fry.
4. Prepare cooked rice, water, salt and nori seaweed before shaping onigiri.
5. Wet your palms and put a certain amount of rice on the palm. Then, make a shallow hole in the middle and put some seasoned kelp in it.
5. Add more rice to cover the seasoned kelp. Roll and form the onigiri to make triangle shape.
6. Put some salt on the palm, put it on every sides of onigiri and cover with nori seaweed.

For kids version:
Chop the seasoned kelp into chunks and mix with rice before shaping onigiri.

Hijiki Salad:
1. Put Hijiki in a bowl and pour the hot water to soak it for 15 minutes. Then, drain well.
2. Thinly slice the fried tofu, carrot and shiitake mushrooms. Cut konnyaku into small pieces.
3. Heat the pot with medium flame and pour the canola oil. Then, put veggies and konnyaku, hijiki and fried tofu to stir-fry.
4. Add dashi, sugar, mirin and soy sauce. Lightly stir and cook until liquid evaporates. (About 15 minutes.)

YUCa’s Tips:

1. Pour hot water over the dried hijiki seaweed and drain before cooking.
2. Enjoy the seasoned kelp also as an appetizer.

About Onigiri :

Onigiri (Rice Balls)

Memo :
1. Are you looking for Japanese kitchenwares and cooking tools? Please visit our online store!
2. Would you like to cook many more recipes? Download Free recipe app from here! “Recipe by YJC

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App




    See more photos