Onigiri Kombu

Rinse 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Drain the Japanese short-grain rice and let it rest in a fine-mesh sieve for 30 minutes.

Place the rinsed Japanese short-grain rice and 360g Water into a heavy-bottomed pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the Japanese short-grain rice cooks, rehydrate 20g Dried kombu in 500g cold water for 30 minutes. Drain the Dried kombu.