Umeboshi Onigiri: Step-By-Step Recipe
Learn how to make one of the most popular Japanese rice balls: Umeboshi Onigiri! It's the perfect appetizer for when you're in a rush or wish to make something in a jiffy!
Ingredients
- 4 Umeboshi (small size)
- 14 oz Cooked Japanese short-grain rice (4 small bowls of rice or 400g)
- Pinch of salt
- 2 Nori sheets
Instructions
- To make Umeboshi Onigiri, you first need to prepare the nori sheet by cutting it into 3 equal pieces.
- Then, make the ume paste by removing the seed and chopping the ume to create a paste.
- Collect all the required ingredients. Including salt, a bowl of water, cooked Japanese short-grain rice, nori sheets, and the ume paste.
- To assemble the Onigiri, begin by putting the cooked rice into a small bowl and making a small dent in the centre. Add 1 or 2 teaspoons of the ume paste into the dent.
- Wet your hands with water. Put some salt (2 fingertips of salt) on your palm, then rub your hands together to distribute the salt.
- Take the rice mixture and place it in your hand. Hold the mixture with both hands. Form a round shape (or triangle shape) by pressing it with your fingers and palms. Roll it several times. Repeat this process to create the desired number of Onigiri.
- Once the rice has its shape, wrap it in the before-prepared nori sheet. Serve and enjoy your delicious and nutritious Umeboshi Onigiri!
Notes
- Choose the right type of rice: Use short-grain Japanese rice or sushi rice. These types of rice are sticky and will help the rice balls hold their shape.
- Use high-quality Umeboshi: Choose high-quality Umeboshi that are soft and moist. The pickled plums are easy to mash and spread throughout the rice.
- Wet your hands: Wet your hands with water before making the rice balls. This will prevent the rice from sticking to your hands and make it easier to shape the rice balls.
- Add salt to the rice: Add a little bit of salt to the rice before shaping the rice balls. This will help enhance the flavour of the Umeboshi.
- Use plastic wrap: Cover the rice ball with plastic wrap and shape it into a triangle or round shape. This will help keep the rice moist and prevent it from falling apart.
- Toast the seaweed: Toast the seaweed sheets over an open flame or on a hot skillet for a few seconds to make them crispy. This will give the Umeboshi Onigiri a nice texture and flavour.
- Enjoy immediately: You can enjoy Umeboshi Onigiri immediately after it's made. If you need to store it, wrap it in plastic wrap and store it in the refrigerator.