Servings: 4 Rice Balls
Umeboshi Onigiri(Riceballs with Pickled Plum) 梅干しのおにぎり
Make Umeboshi Onigiri, classic Japanese rice balls filled with salty, tangy pickled plums. This easy recipe is perfect for lunch, bento, or a snack.
Ingredients
- 180 g uncooked rice *1
- 20 g umeboshi *2
- ½ tsp sea salt *3
- 1 sheet nori (seaweed sheet) *4
Instructions
- Rinse and cook the short-grain rice according to your usual method.
- Once cooked, gently fluff the rice and let it cool just enough to handle safely. Keep it warm because warm rice is easier to shape.
- Remove the stones of the umeboshi and roughly mash the umeboshi flesh. *5
- Weigh the cooked rice and divide it into 2 portions of approximately 120 g (4oz) each.
- Wet both hands lightly with water to prevent the rice from sticking.
- Place a pinch of salt in one palm, then rub your hands together to spread it evenly.
- Place half of the one onigiri portion(60g/2oz) in your palm and gently flatten it.
- Make a small indentation in the center and add the umeboshi filling.
- Cover it with the remaining rice, making sure the filling stays enclosed in the center.
- Cup the rice gently between your hands and shape it into a triangle.
- Use just enough pressure for the grains to hold together, rather than squeezing or packing the rice tightly. *6
- Wrap a strip or sheet of nori around the finished umeboshi onigiri. *7
Notes
*1 180 g (about 1 Japanese rice cup) uncooked short-grain rice, yielding approximately 400 g cooked rice.
*2 16 to 20g umeboshi flesh, about 8 to 10 g per onigiri, stones removed.
*3 Sea salt, about ⅛ teaspoon, or a small pinch for your palms.
*4 1 sheets nori, each cut in half to make 2 pieces approximately 9 × 19 cm (3.5 × 7.5 inches)
*5 I like to leave a few small pieces rather than making a completely smooth paste.
*6 I gently press, turn, and press the onigiri a few times until it holds its shape. This keeps the inside soft and fluffy instead of dense and compressed.
*7 If you like crisp nori, add it just before eating. For the softer nori often found on homemade onigiri and in bento, wrap it around the rice while preparing your meal so it has time to soften.
Nutrition
Calories: 166kcal, Carbohydrates: 36g, Protein: 3g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 293mg, Potassium: 54mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 33IU, Vitamin C: 0.2mg, Calcium: 13mg, Iron: 0.4mg