5-Minute Onigiri with Nori & Umeboshi
Warm rice balls wrapped in crispy seaweed with a tart, salty plum paste center. No mold needed—just hands, rice, and 5 minutes.
- Total time
- 5 min
- Servings
- 2
- Calories
- 186
- Protein
- 3g
simplequickjapanesevegetarianvegansoftcrispyweeknight
Ingredients
- 2 cups cooked sushi rice or short-grain white rice, warm
- 2 tbsp umeboshi (pickled plum paste)
- 1 sheet nori (seaweed sheets)
- ¼ tsp salt
- 1 tbsp furikake (seasoning), optional
Instructions
- 1
Wet your hands lightly with water and sprinkle salt on your palms.
- 2
Scoop 0.5 cup warm rice into your palm and make a small indent with your thumb.
- 3
Spoon 0.5 tbsp umeboshi into the indent, then top with a pinch more rice.
- 4
Cup your hand and gently squeeze the rice into a triangle or ball, pressing just until it holds shape.
- 5
Tear nori into 2-inch-wide strips and wrap one around the base of each onigiri.
- 6
Serve immediately. Sprinkle furikake on top if desired.
Tools you’ll need
- bowl of water for wetting hands
- small spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
