Konbu Onigiri

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

Place the rinsed Japanese short-grain rice and 400g Water in 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 12-15 minutes, or until all the water is absorbed. Do not lift the lid. Remove from heat and let it steam, still covered, for another 10 minutes. Transfer the cooked rice to a large bowl and let it cool slightly.

While the rice cooks, prepare the kombu filling. Rehydrate the Kombu by soaking it in 200g Water for 15 minutes. Drain the kombu, reserving the soaking water. Slice the rehydrated kombu into thin strips.