Umeboshi Onigiri (Japanese Pickled Plum Rice Balls)
Learn how to make Umeboshi Onigiri at home! These easy Japanese rice balls are perfect for any time of the day. Give this vegetarian onigiri a try!
Looking for more onigiri recipes? Try my Kombu Onigiri, Egg Onigiri, or Furikake Onigiri!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Umeboshi Onigiri:

How To Make Umeboshi Onigiri: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Prepare umeboshi by removing the seed.

Step 2
Put the rice in a small bowl and add the umeboshi in the center.

Step 3
Form a triangle shape by pressing gently with both your hands.

Step 4
Wrap the triangular rice with nori.

Here you go! Eat right away if you like crispy nori seaweed. Or wait a few minutes for the softer texture, like the picture!
A Different Way to Wrap Nori

Here’s another method for wrapping the nori around the rice. With this technique, the rice is wrapped from both sides, so you don’t have to worry about the rice falling apart when eating.
- Place the triangular-shaped rice in the center of the nori.
- Fold the nori on both sides diagonally.
- Fold the lower part of the nori toward the bottom of the rice.

I recommend placing the ingredients on top of an Onigiri, like the picture above. It’s not only easy for you to see what’s inside, but it also looks so cute!
Variations

Are you looking for variations? Here are five ways to customize your ume onigiri if you’re looking for more creative ideas! Which one would you like to try? My favorite one is ume agedama onigiri! I hope you will enjoy the variations!

Storage
Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:
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More Onigiri Recipes You Will Love
Leave a Rating!
I hope you enjoy this Umeboshi Onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Umeboshi Onigiri (Japanese Pickled Plum Rice Balls)
Print Pin SaveIngredients
- 14 oz Cooked Japanese short-grain rice, 4 small bowls of rice, 400g
- 2 Nori sheets
- pinch of Salt
- 4 Umeboshi (small size)
Instructions
- Preparation: Cut the nori sheet into three equal pieces. Remove the seed from inside the umeboshi. Prepare the cooked rice, a bowl of water, and salt.
- Assemble: Place some rice in a small bowl, make a small dent in the center, and add the umeboshi. Cover with more rice.
- Shape the Onigiri: Wet your hands with water, sprinkle salt (using two fingertips) on your palms, and rub together. Place the rice in your hand, and gently press with both palms to form a triangle, rolling it a few times for shape
- Wrap: Wrap the rice ball with a piece of nori.
Video
Notes
- Storage: Wrap each one with plastic wrap, put it in a container, and keep them in the fridge for a couple of days and one month in the freezer.
- Variations: See the “Variations” section for more ume onigiri ideas.
- Japanese short-grain rice (starchy and sticky) is ideal for making onigiri. If you are new to cooking rice, see “How to cook Japanese stove on the stove.”
- The filling amount is up to you, so feel free to tweak it for your preference.