Umeboshi Onigiri
A tart pickled plum hidden inside. The ultimate portable lunch.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 3
- Level
- Easy
Photo: Airam Dato-on / Pexels
Onigiri are forgiving, portable and endlessly adaptable to what is in your fridge. Umeboshi are intensely salty and sour, so half a plum per rice ball is plenty. Double the recipe for a crowd; the method scales easily.
Method
Rinse the rice until the water runs clear, then cook it with a little more water than rice (about 1.1 to 1) until tender and fluffy. Keep it warm.
Pit the umeboshi and chop the flesh.
Wet your hands and rub a pinch of salt over your palms. Scoop about 1/2 cup warm rice into one hand, press a hollow into the center, add a teaspoon of filling and cover with a little more rice.
Form the rice into a triangle by pressing with the bent fingers of one hand and the flat palm of the other, turning it after each press.
Wrap a strip of nori around the base of each onigiri just before eating so it stays crisp.
Chef's note
Use warm rice; cold rice will not hold its shape.
From the Onigiri and Inari counter
Portable rice for lunch boxes and picnics. Explore more recipes that use the same techniques and pantry.
Browse Onigiri and InariNext on the belt
