Umeboshi Onigiri (Pickled Plum Filling)
Umeboshi onigiri is a plant-based rice ball filled with tangy, salty pickled plum. The plain Japanese rice balances the bold flavor of the ume, creating a comforting bite that’s perfect for breakfast or a light meal!
Looking for more easy 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 recipe:
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
Remove the seed in umeboshi.
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.
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 ume onigiri, like the picture above. It’s not only easy for you to see what’s inside, but it also looks so cute!
Variations
If you are looking for variety, here are five ways to customize your ume onigiri. 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
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I hope you enjoy this pickled plum onigiri! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Umeboshi Onigiri (Pickled Plum Filling)
Print Pin SaveIngredients
- 4 Umeboshi (small size)
- 3-4 cups Cooked Japanese Rice
- 2 Nori sheets
- A little Salt, for shaping onigiri
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 salmon onigiri ideas.
- To prevent rice from sticking, wet your hands or use plastic wrap.
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- When adding nori, place the shiny side outward for a polished look.