Umeboshi Onigiri
Hand-shaped rice balls with a tart pickled plum filling, wrapped in crispy nori. A classic Japanese snack that's portable, satisfying, and ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 180
- Protein
- 3g
Ingredients
- 2 cups cooked sushi rice, cooled to room temperature
- 2 whole umeboshi (pickled plum)
- 4 strips nori (seaweed sheets)
- ½ teaspoon salt
- 2 tablespoons water
Instructions
- 1
Pour 2 tablespoons of water into a small bowl. Add 0.5 teaspoon salt and stir until the salt dissolves completely, so the water looks clear.
- 2
Cut each nori strip in half lengthwise with clean scissors to create 8 long, narrow bands that will wrap around the rice balls.
- 3
Dip your right hand into the salt water, coating your palm and fingers lightly — this prevents the rice from sticking. Pick up one umeboshi and hold it between your thumb and index finger.
- 4
Scoop 0.5 cup of cooled rice into your salt-water-dampened right hand and gently cup it into a ball shape, leaving a small indent at the top with your thumb.
- 5
Press the umeboshi into the indent at the center of the rice ball, then add 1 more tablespoon of rice on top and gently press and shape to seal in the plum.
- 6
Roll the rice ball gently between both hands to form a smooth sphere about the size of a tennis ball, using light pressure — do not squeeze hard.
- 7
Wrap one nori strip around the middle of the rice ball, pressing it gently so it adheres. Repeat steps 3 through 7 to make 3 more onigiri.
- 8
Arrange the four onigiri on a plate or in a bento box with the nori-wrapped side facing outward so diners can hold the nori to avoid getting rice on their hands.
Tools you’ll need
- small bowl
- measuring cups
- measuring spoons
- kitchen scissors
- plate or bento box
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