Umeboshi onigiri

Name: Umeboshi onigiri
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 450 g cooked Japanese rice, still hot (about 200 g uncooked); 3 UMAMI Umeboshi, stoned and halved; Alternatively: 2 tsp UMAMI Umeboshi paste; 2 sheets of UMAMI Yaki Sushi Nori, each cut into 3 strips; Salt; A bowl of water

Japanese rice balls with a tangy umeboshi centre, wrapped in a strip of nori.

Type: Recipe · Rice & noodles
Prep: 20 min
Cooking: 25 min
Serves: 6 onigiri

Three sesame onigiri wrapped in nori, one showing its umeboshi filling

Ingredients

450 g cooked Japanese rice, still hot (about 200 g uncooked)
3 UMAMI Umeboshi, stoned and halved
Alternatively: 2 tsp UMAMI Umeboshi paste
2 sheets of UMAMI Yaki Sushi Nori, each cut into 3 strips
Salt
A bowl of water

Method

01
Wet your hands and rub them with a pinch of salt.
02
Take about 75 g of rice, flatten it on your palm and place half an umeboshi or a little umeboshi paste in the centre.
03
Close the rice around the filling and shape it into a triangle, pressing with cupped hands: firm outside, tender inside.
04
Wrap a strip of nori around the base shortly before eating.