Japanese 5 min

Japanese Onigiri with Pickled Plum

Name: Japanese Onigiri with Pickled Plum
Total time: 5 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 3 cups cooked Japanese short-grain rice, warm; 4 umeboshi (pickled plum), pitted and roughly chopped; 4 sheets nori, cut into 3-inch wide strips; 1 teaspoon salt; Salt water for shaping (1/2 cup water + 1 teaspoon salt); Toasted sesame seeds for rolling (optional)

vegetarianvegandairy-freehealthybreakfastmeal-prep

Ingredientsfor 2

220

Cal

Protein

48g

Carbs

Fat

13 cups cooked Japanese short-grain rice, warm
24 umeboshi (pickled plum), pitted and roughly chopped
34 sheets nori, cut into 3-inch wide strips
41 teaspoon salt
5Salt water for shaping (1/2 cup water + 1 teaspoon salt)
6Toasted sesame seeds for rolling (optional)

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Instructions

1
Season warm rice with 1/2 teaspoon salt and fold gently. The rice must be warm to shape properly — cold rice will not hold together.
2
Wet both hands with salted water. Place about 1/3 cup rice in one palm. Make a small indentation and place a small spoonful of umeboshi in the center. Cover with a little more rice.
3
Shape into a triangle by cupping one hand in a V shape and pressing with the other. Apply firm, even pressure from multiple angles, rotating the triangle. The onigiri should be firm enough to hold its shape but not compressed into a dense mass.
4
Wrap a strip of nori around the bottom, leaving the points of the triangle visible. The nori is the handle — it prevents the rice from sticking to your fingers.
5
Serve immediately or wrap individually in plastic wrap for up to 4 hours. Umeboshi acts as a natural preservative, keeping the rice fresh longer than other fillings.