Shio Kombu Fried Rice Onigiri

My mum used to make this for me on Saturdays when I was in elementary school (I had to go to school for half the day on Saturdays!). The aroma of fried soy sauce always reminds me of this fried rice. Kelp is rich in umami, which gives a depth of flavour even though few ingredients are used. If you like it spicy, add hot pepper or seven-spice seasoning (shichimi togarashi) after frying the rice.