Umeboshi (梅干 or 梅干し), literally means “dried ume” or “dried plum” is one of the most popular tsukemono (traditional pickles) made of ume (plum) fruits. In Japan, umeboshi is used in everyday Japanese Foodstuff and Recipes. It is not only enjoyable on its own, but its medicinal benefits and nutrients has caught worldwide attention that it’s called superfood.
Umeboshi has sour and salty taste, and one of the most common way to eat umeboshi is combining it with rice such as onigiri and chazuke. In this article, we would like to focus on how to make umeboshi onigiri.
To learn more about umeboshi such as its health benefits, you can read our article below:
We also provide you with step by step on how to make your own umeboshi at home:
Umeboshi Onigiri Recipe
Umeboshi onigiri is one of the most common Japanese dish made using umeboshi. These rice balls are easy and fast to make, it is also convenient to grab and go. It can even be one of dish that would be in your bento box.
In this section, we would like to give you our recommended recipe of umeboshi onigiri. There would be 2 method; The simple one using umeboshi as the filling, and another one is using other ingredients and mix them with the rice.
#1 Recipe : Simple Umeboshi Filled Onigiri
Umeboshi Filled Onigiri
Ingredients
- 2 cups Japanese Freshly Cooked Rice
- Appropriate amount of Nori (Seaweed Sheets)
- appropriate amount of salt
- 2 umeboshi plums
- Appropriate amount of water
Instructions
- Cut each umeboshi into an half, then remove the seeds.
- Prepare a bowl for water and another bowl for salt. Wet both hands and then dip 2 fingertips in the salt and spread between your palms.
- Scoop the rice onto your palm. Gently press and form the rice into a triangle. You can also use onigiri mold to make it easier.
- Make a hole in the center of the rice ball and insert the umeboshi. Cover the hole with rice, and re-shape the onigiri into triangle.
- When you press, your hands should be firm so the rice ball doesn't fall apart, but remember not to squeeze the rice too tight.
- Wrap the rice ball with nori seaweed.
#2 Recipe : Umeboshi Onigiri with the umeboshi mixed into the rice
Umeboshi Onigiri with the umeboshi mixed into the rice
Ingredients
- 340 g cooked Japanese short-grain rice
- 50 g Small Sized Umeboshi
- 1 tbsp toasted white sesame seeds
- ½ teaspoon sea salt
- appropriate amount of nori sheets (optional)
- appropriate amount of Finely chopped Green Shiso Leaves (optional)
Instructions
- Cut umeboshi into an half then remove the seeds. Mince umeboshi with a sharp knife.
- Add the chopped umeboshi, sesame seeds, and shiso leaves (optional) to the steamed rice.
- Mix well together using a cutting motion. Don’t make it mushy. Roughly divide the rice into 3-4 equal portions.
- Prepare a bowl for water and another bowl for salt. Wet both hands and then dip 2 fingertips in the salt and spread between your palms.
- Scoop the rice onto your palm. Gently press and form the rice into a triangle.
- When you press, your hands should be firm so the rice ball doesn't fall apart, but remember not to squeeze the rice too tight.
- Wrap the rice ball with nori seaweed (optional), or you can enjoy it as it is without nori.
Umeboshi & Spinach Rice Ball
Ingredients
- 1 Umeboshi (Feel free to use less if the taste is too strong for you)
- 300 g Cooked white rice (Short grain rice)
- 2 Small stalks Spinach
Instructions
- Boil the spinach until soft. Cut it into small pieces.
- Remove the pit from umeboshi. Smash the umeboshi into paste form.
- In a bowl, combine rice, umeboshi paste, and the boiled spinach.
- Shape the mixed rice into rice balls.
Recommended Recipe Using Umeboshi
As we mentioned before that Umeboshi is the most popular and common tsukemono or pickles that you can find in Japan, It is used not only in onigiri, but also in another various Japanese Foods and Recipes. Kindly check our other recommended recipe using Umeboshi below:
Recommended Umeboshi Product Available on Amazon USA
Red Umeboshi Japanese Pickled Plum 17.6 oz (500g)
Use twice as much shiso as ordinary umeboshi to make the naturally bright crimson color. Made with the traditional and time-consuming methods to make the classic, authentic umeboshi. Particularly delicious with rice, to make sauces or dressings, or to flavor up your meal as a side dish.
No chemical seasonings, no sweeteners, no colorings. 100% Made in Japan.
Organic White Umeboshi Pickled Plum Nanko Ume 17.6 oz (500g)
Traditional-style Japanese salted plums made only from organic plum and sea salt, pickled without shiso leaves which leave a lighter color. Particularly delicious with rice, to make sauces or dressings, or to flavor up your meal as a side dish.
No chemical seasonings, no sweeteners, no colorings. 100% Made in Japan.
Organic White Umeboshi Pickled Plum Nanko Ume 5.3 oz (150g)
Traditional-style Japanese salted plums made only from organic plum and sea salt, pickled without shiso leaves which leave a lighter color. Particularly delicious with rice, to make sauces or dressings, or to flavor up your meal as a side dish.
No chemical seasonings, no sweeteners, no colorings. 100% Made in Japan.
Recommended Umeboshi Product
Recommended Umeboshi Plums (Whole Fruits)
In Kawashima The Japan Store, we have several type of umeboshi plums, include those which has been fermented for 3-4 years. Kindly check your favorite type of Umeboshi Plums below:
To learn more about Sannen Umeboshi (3 Years Fermented Umeboshi), please read the following article:
Recommended Umeboshi Seasoned Paste
You can also fill in your onigiri with umeboshi paste. We recommend you to use this umeboshi paste with several seasonings such as ginger, shoyu, shiso, etc. Kindly check our Umeboshi Seasoned Paste Product below:
Recommended 100% Umeboshi Extract Puree/Paste
We also provide a pure 100% umeboshi extract paste in Kawashima The Japan Store, in case you want a 100% umeboshi filling in your onigiri without any other seasonings. Kindly check the product below:
