Tangy Japanese Umeboshi Onigiri with Seaweed Wrap
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.
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.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.