5 from 6 votes

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!

two ume onigiri on a plate with a few slices of takuan.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

The tangy, salted, pickled plum adds a tasty punch to simple rice balls.
Completely vegan-friendly and perfect for a quick snack or light meal.
Enjoy five delicious umeboshi onigiri variations to keep things interesting!

Onigiri (Japanese Rice Balls)

Onigiri is a Japanese food made of steamed rice filled with ingredients, formed into a triangle shape, and wrapped in seaweed. It’s perfect for a quick meal or snack, and the best part is you can easily customize it by choosing your favorite onigiri fillings.

Recipe Ingredients

You’ll need the following ingredients to make this recipe:

Umeboshi: A Japanese pickled plum, a traditional preserved food in Japan. It’s made from unripe plums that have been pickled with salt and dried under the sun. It’s common to pickle with red shiso leaves (That’s where the color comes from). It has a sour and salty taste, which goes well with plain Japanese rice.
Japanese rice: We use Japanese short-grain rice for making onigiri as it’s sticky and can hold the shape of triangular shape.
Nori seaweed: A type of seaweed that’s dried, crispy, and sold in sheets like the picture above. Get this full-size nori sheet (8.3”x 7.5” or 21 x 19 cm in general) at a grocery store. This size is too large for onigiri (perfect for a sushi roll, though), so we are going to divide it into 3.

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!

Recipe Tips

Long-grain rice like Jasmine and Basmati would fall apart as they don’t have the right stickiness to hold the rice together, so I highly recommend using Japanese rice, such as Koshihikari or sushi rice.
If you are not sure about cooking Japanese rice in a pot, learn the straightforward method in this recipe: How to Cook Japanese Rice on The Stove.
If it’s difficult to shape the rice with your hands, use an onigiri mold to easily shape it into a triangle. You can also wrap it in plastic wrap for easier grip instead of using your bare hands.

A Different Way to Wrap Nori

How to wrap onigiri in nori seaweed step by step.

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!

Ume Wakame Onigiri: Combine umeboshi, wakame, and rice.
Ume Goma Onigiri: Combine umeboshi, toasted sesame seeds, and rice.
Ume Agedama Onigiri: Combine umeboshi, agedama (tempura bits), and rice.
Ume Takuan Onigiri: Combine umeboshi, takuan (pickled daikon radish), and rice.
Ume Miso Yaki Onigiri: Combine umeboshi and miso, spread it on onigiri rice, and toast it for a couple of minutes.

Storage

Onigiri is best when freshly made, but if you need to store them for later, follow these guidelines:

Wrap each onigiri tightly in plastic wrap to maintain their moisture.
At room temperature, onigiri can be stored for up to half a day.
In the fridge, they can be kept for a couple of days.
If you plan for longer storage, freeze them for up to one month. When freezing, avoid wrapping the nori sheet. Reheat in a microwave just before eating to prevent dryness; do not thaw at room temperature.

What To Serve With

Onigiri pairs well with many different dishes! I suggest serving it with vegetable tempura, tofu seaweed salad, and daikon miso soup.

Grab Your Onigiri Filling eBook!

Looking for more onigiri filling ideas? Check out our Onigiri eBook! From classics to creative options, all compiled conveniently in one place!

36 Delicious Ways to Enjoy Onigiri!

eBook: Onigiri

Explore new onigiri filling ideas with this comprehensive eBook!

Get The eBook

More Onigiri Recipes You Will Love

Leave a Rating!

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!

two ume onigiri on a plate with two slices of takuan.

Umeboshi Onigiri (Pickled Plum Filling)

5 from 6 votes

Print Pin Save

Prep: 5

Cook: 5

Total: 10

Servings: 4 onigiri

Author: Juri Austin

Ingredients

▢ 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.
Using an onigiri mold makes shaping triangles quick and easy.
When adding nori, place the shiny side outward for a polished look.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 29g | Protein: 10g

Course: Rice

Cuisine: Japanese

Keyword: onigiri, ume

Did You Make this recipe?Please Leave a star rating!