Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Onigiri de umeboshi is a traditional Japanese rice ball filled with pickled plum (umeboshi), a sour and salty condiment. This simple yet flavorful breakfast dish is portable, nutritious, and beloved throughout Japan. The umeboshi provides digestive benefits and a distinctive tangy taste that complements the mild sweetness of steamed rice.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
280 kcal
For 4 serving(s)
Per serving
Rinse short-grain Japanese rice thoroughly under cold water until the water runs clear, then drain completely
Cook the rice in a rice cooker with water according to package instructions, or use the absorption method on stovetop
Allow the cooked rice to cool slightly until it is warm but manageable to handle with bare hands
Prepare a small bowl of water mixed with a pinch of salt to wet your hands and prevent sticking
Place approximately 150 grams of warm rice in your palm and make a small indent in the center with your thumb
Insert one umeboshi plum into the indent and cover it with a small amount of additional rice
Gently cup your hand and shape the rice into a triangle or ball by applying light pressure while rotating
Place each finished onigiri on a serving plate and optionally wrap with a nori strip around the base for easier handling
Sign in to rate this recipe.