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Umeboshi Filled Onigiri
This recipe is the most simple umeboshi onigiri recipe. The umeboshi would be the filling of the onigiri, and not mixed with the rice.
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Cook Time
10
minutes
mins
Servings
2
Person
Ingredients
1x
2x
3x
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.
Keyword
Umeboshi, Umeboshi Recipe, Umeboshi Onigiri, Umeboshi Rice Ball