Tangy Japanese Umeboshi Onigiri with Seaweed Wrap

Name: Tangy Japanese Umeboshi Onigiri with Seaweed Wrap
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Snack
Ingredients: 2 cups Japanese short-grain rice; 2 1/4 cups water; 4 umeboshi (pickled plums); 4 sheets of nori

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

2 cups Japanese short-grain rice

rinsed and drained

2 1/4 cups water

For the Filling

4 umeboshi (pickled plums)

pits removed and roughly chopped

For the Wrap

4 sheets of nori

cut in half

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