Tangy Japanese Umeboshi Onigiri with Seaweed Wrap
A delicious and easy-to-make Japanese rice ball filled with pickled plum
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.
- 40 min
- 4
- Easy
Ingredients
For the Rice
For the Filling
For the Wrap
Preparation
Cooking the Rice
Rinse the rice
Rinse the rice under cold water until the water runs clear.
Combine rice and water
In a rice cooker or pot, combine rinsed rice with water.
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
Remove pits
Carefully remove pits from umeboshi plums.
Chop plums
Chop the umeboshi into small pieces.
Set aside
Set aside for assembling the onigiri.
Cooking Process
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.
Adding the Nori Wrap
Gently wrap a strip of nori around each shaped onigiri, pressing gently to secure.
Serving
Arrange finished onigiri on a plate or in a bento box.
Plating & Serving
Tangy Japanese Umeboshi Onigiri with Seaweed Wrap
Tangy Japanese Umeboshi Onigiri with Seaweed Wrap
Classic Presentation
Place onigiri on a bamboo plate or in a bento box, aligning them neatly for a classic Japanese presentation.