Umeboshi Onigiri

Step 1

Pour 2 tablespoons of water into a small bowl. Add 0.5 teaspoon salt and stir until the salt dissolves completely, so the water looks clear.

Step 2

Cut each nori strip in half lengthwise with clean scissors to create 8 long, narrow bands that will wrap around the rice balls.

Step 3

Dip your right hand into the salt water, coating your palm and fingers lightly — this prevents the rice from sticking. Pick up one umeboshi and hold it between your thumb and index finger.

Step 4

Scoop 0.5 cup of cooled rice into your salt-water-dampened right hand and gently cup it into a ball shape, leaving a small indent at the top with your thumb.

Step 5

Press the umeboshi into the indent at the center of the rice ball, then add 1 more tablespoon of rice on top and gently press and shape to seal in the plum.

Step 6

Roll the rice ball gently between both hands to form a smooth sphere about the size of a tennis ball, using light pressure — do not squeeze hard.

Step 7

Wrap one nori strip around the middle of the rice ball, pressing it gently so it adheres. Repeat steps 3 through 7 to make 3 more onigiri.

Step 8

Arrange the four onigiri on a plate or in a bento box with the nori-wrapped side facing outward so diners can hold the nori to avoid getting rice on their hands.