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Umeboshi Onigiri with the umeboshi mixed into the rice
In this recipe of umeboshi onigiri, the umeboshi is mixed with another ingredients into the rice.
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Cook Time
15
minutes
mins
Servings
4
rice balls
Ingredients
1x
2x
3x
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.
Keyword
Umeboshi, Umeboshi Recipe, Umeboshi Onigiri, Umeboshi Rice Ball