Onigiri with Umeboshi
Japanese rice balls filled with tangy pickled plum and wrapped in a strip of crisp nori, a simple, portable classic.
Total time
10 min
Prep
10 min
Cook
0 min
Difficulty
easy
Cuisine
Japanese
vegangluten-free
Ingredients
600gJapanese short-grain rice, cooked
6umeboshi (pickled plums), stones removed
3 sheetsnori, cut into strips
1 tspsalt (for hands)
sesame seedsto garnish
Instructions
1
Season rice lightly with salt while hot.
2
Cool slightly — rice should be warm but handleable.
3
Wet hands with salted water.
4
Cup palm, place rice ball and press an umeboshi in the centre.
5
Fold rice around filling to form a triangle.
6
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.
Calories
1
Protein
0.1g
Fat
0g
Carbs
0.1g
Fiber
0g
Sodium
1mg
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