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Onigiri with Umeboshi
Japanese rice balls filled with tangy pickled plum and wrapped in a strip of crisp nori, a simple, portable classic.
Ingredients
Instructions
Season rice lightly with salt while hot.
Cool slightly — rice should be warm but handleable.
Wet hands with salted water.
Cup palm, place rice ball and press an umeboshi in the centre.
Fold rice around filling to form a triangle.
Wrap base with nori strip. Serve immediately or wrap in plastic.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
