Description
Learn how to make delicious Japanese Rice Ball Onigiri with Pickled Plum. This easy recipe features sticky short-grain rice, tangy umeboshi, and savory nori, perfect for a snack or portable meal.
Ingredients
Scale
- 2 cups short-grain rice
- 2 1/2 cups water
- 4 pickled plums (umeboshi)
- 2 sheets nori (seaweed)
- 1 tsp salt
Instructions
- Rinse the rice under cold water until the water runs clear.
- Cook with 2 1/2 cups of water on medium heat for about 20 minutes.
- Allow the cooked rice to cool slightly while preparing the filling.
- Pit and mash the umeboshi if desired.
- Wet your hands and sprinkle with salt.
- Take a handful of warm rice, flatten it, and place a spoonful of umeboshi in the center.
- Mold the rice into a triangle or oval shape around the filling.
- Cut nori into strips and wrap around each onigiri.
- Serve fresh or pack for later enjoyment.
Notes
- Onigiri are best enjoyed fresh.
- Can be packed for lunch or snacks.
- Experiment with different fillings like tuna mayo or grilled salmon.
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri (100g)
- Calories: 210
- Sugar: 0g
- Sodium: 320mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Japanese Rice Ball Onigiri, Japanese rice ball, Onigiri recipe, Umeboshi onigiri, Japanese food onigiri, Easy onigiri recipe, Homemade Japanese rice balls, Traditional onigiri filling, Savory rice balls Japan, Japanese convenience store rice ball, Onigiri for lunchbox