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Tangy Japanese Umeboshi Onigiri with Seaweed Wrap

Name: Tangy Japanese Umeboshi Onigiri with Seaweed Wrap
Prep time: 13 min
Cook time: 40 min
Total time: 53 min
Yield: 4 servings
Cuisine: Snack
Ingredients: 2 cups Japanese short-grain rice, rinsed and drained; 2 1/4 cups water; 4 umeboshi (pickled plums), pits removed and roughly chopped; 4 sheets of nori, cut in half

Umeboshi Onigiri is a traditional Japanese snack or light meal, featuring a tangy, salty center wrapped in perfectly cooked rice, encased in a crisp sheet of nori.

4.4(535 reviews)

·By Ethan Brooks·October 10, 2025

Tangy Japanese Umeboshi Onigiri with Seaweed Wrap — Snack served and photographed from above

Prep

13 min

Cook

40 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Rice

For the Filling

For the Wrap

Nutrition

Per serving

Calories: 180 kcal
Protein: 4 g
Carbs: 39.5 g
Fat: 0.25 g
Fiber: 1.5 g

Whole recipe

Total

Calories: 720 kcal
Protein: 16 g
Carbs: 158 g
Fat: 1 g
Fiber: 6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 cups Japanese short-grain rice rinsed and drained	680	13	152	1	2
2 1/4 cups water	0	0	0	0	0
4 umeboshi (pickled plums) pits removed and roughly chopped	20	0	5	0	1
4 sheets of nori cut in half	20	3	1	0	3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Cooking the Rice

1
Rinse the rice
Rinse the rice under cold water until the water runs clear.
2
Combine rice and water
In a rice cooker or pot, combine rinsed rice with water.
3
Cook the rice
Cook according to rice cooker instructions or bring to a boil, cover, and simmer for 15 minutes. Turn off the heat and let it stand for an additional 10 minutes.

Preparing the Umeboshi Filling

1
Remove pits
Carefully remove pits from umeboshi plums.
2
Chop plums
Chop the umeboshi into small pieces.
3
Set aside
Set aside for assembling the onigiri.

How to Make Tangy Japanese Umeboshi Onigiri with Seaweed Wrap

Total time: 53 min · Yields 4 servings

1
Shaping the Onigiri
Wet hands lightly in salted water, take a small handful of rice, flatten slightly, place umeboshi in the center, and shape into a triangle or oval with your palms.
2
Adding the Nori Wrap
Gently wrap a strip of nori around each shaped onigiri, pressing gently to secure.
3
Serving
Arrange finished onigiri on a plate or in a bento box.