Umeboshi & Sesame Onigiri
Homemade Japanese rice balls filled with tangy pickled plum and topped with sesame seeds. Perfect handheld snack or light meal that's quick to assemble once rice is ready.
- Total time
- 45 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Rinse rice in a fine-mesh strainer under cold water until water runs clear, ~2 minutes.
Step 2
Combine rice and 2.5 cups water in a pot. Bring to boil, then cover and reduce heat to low.
Step 3
Simmer 15 minutes until water is absorbed and rice is tender. Remove from heat, keep covered.
Step 4
Let rice rest 10 minutes. Fluff with a fork, then transfer to a bowl and let cool 5 minutes.
Step 5
Wet your hands lightly with water. Sprinkle salt into your palm and rub over both hands.
Step 6
Scoop 0.5 cup warm rice into your palm. Make a small indent with your thumb.
Step 7
Place one umeboshi pit in the indent. Cover with another 0.25 cup rice, pressing gently.
Step 8
Form into a triangle or ball, cupping gently between your palms. Repeat with remaining rice.
Step 9
Roll each onigiri in sesame seeds until coated. Wrap a thin nori strip around the middle.
Step 10
Serve at room temperature or chill before eating.
Tools you’ll need
- fine-mesh strainer
- medium pot with lid
- large bowl
- fork
- small shallow dish (for sesame seeds)
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