Bonito Flake Rice Ball Bento

Bonito Flake Rice Ball Bento

Do you like your nori seaweed for your rice balls crunchy? or moist? We always pack the nori seaweed separately, and it is always crunchy.

Ingredients: 3 ~ 4 servings

Freshly cooked white rice
2 rice cooker cups worth of raw rice (360 ml)
Kombu tea
1 teaspoon
Soy sauce
2 teaspoons
Toasted white sesame seeds
1 tablespoon
Bonito flakes
3 g (1 packet)
Nori seaweed
4 sheets


1. Quickly mix the freshly cooked rice with kombu tea, toasted white sesame seeds, and bonito flakes.
2. Divide into 8 portions, wrap with plastic wrap, then make triangle-shaped rice balls. If you squeeze too much, you will mash the rice, so it's ok if the rice doesn't stick together.
3. Cut the nori seaweed sheets into 2 pieces to make triangles.
4. Put a desiccant and the nori seaweed in a ziplock bag, and pack the rice balls separately. The bento is done!
5. Wrap the rice balls with nori seaweed right before eating. You can enjoy the crunchy nori seaweed.

Story Behind this Recipe

My family always eats these rice balls.
Sometimes I put umeboshi, konbu seaweed, or sausage tempura in them.
But basically, I season them with kombu tea.