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!
Ingredients
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.
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.
Video
Nutrition
Serving: 1servingCalories: 213kcalCarbohydrates: 29gProtein: 10g
This nutritional information is estimated and provided for general reference only.