Umeboshi & Sesame Onigiri

Ingredients

• 2 cups short-grain white rice
• 2.5 cups water
• 4 whole umeboshi (pickled plums)
• 3 tbsp sesame seeds (white or black)
• 1 sheet nori (seaweed sheets)
• ½ tsp salt

Instructions

1. 1

   Rinse rice in a fine-mesh strainer under cold water until water runs clear, ~2 minutes.

2. 2

   Combine rice and 2.5 cups water in a pot. Bring to boil, then cover and reduce heat to low.

3. 3

   Simmer 15 minutes until water is absorbed and rice is tender. Remove from heat, keep covered.

4. 4

   Let rice rest 10 minutes. Fluff with a fork, then transfer to a bowl and let cool 5 minutes.

5. 5

   Wet your hands lightly with water. Sprinkle salt into your palm and rub over both hands.

6. 6

   Scoop 0.5 cup warm rice into your palm. Make a small indent with your thumb.

7. 7

   Place one umeboshi pit in the indent. Cover with another 0.25 cup rice, pressing gently.

8. 8

   Form into a triangle or ball, cupping gently between your palms. Repeat with remaining rice.

9. 9

   Roll each onigiri in sesame seeds until coated. Wrap a thin nori strip around the middle.

10. 10

    Serve at room temperature or chill before eating.

Tools you’ll need

• fine-mesh strainer
• medium pot with lid
• large bowl
• fork
• small shallow dish (for sesame seeds)

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