Japanese Rice Balls with Pickled Plum (Umeboshi Onigiri)

A simple and tasty snack featuring fluffy Japanese rice and a tangy, salty pickled plum filling.

Prep Time

10 minutes

Total Time

30 minutes

Calories

680 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.96/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Ingredients

Servings

2cupsJapanese Short-Grain Rice(Sushi rice or Calrose rice works well.)

£2.00

2.5cupsWater(Adjust according to rice cooker instructions.)

4piecesUmeboshi (Pickled Plums)(Remove pits and mince or mash the plums.)

£4.50

2sheetsNori Seaweed Sheets (optional)(Cut into strips for wrapping.)

£1.20

Pinchto tasteSalt(For seasoning the rice.)

£0.05

0.5tspSoy Sauce (optional)(For slightly flavoring the rice if desired (use gluten-free soy sauce if needed).)

£0.10

Total Cost

£7.85

£1.96 per serving

Instructions

1.
Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch.
2.
Cook the rice according to your rice cooker instructions, or in a pot on the stovetop (bring to a boil, then simmer covered for 15-20 minutes, or until all water is absorbed).
3.
Once the rice is cooked, let it steam for about 10 minutes before fluffing it gently with a rice paddle or fork.
4.
In a large bowl, gently mix the cooked rice with a pinch of salt and optional soy sauce. Be careful not to mash the rice.
5.
Wet your hands with water (this prevents the rice from sticking). You can also lightly salt your hands.
6.
Take about 1/4 of the rice mixture in your hand and form a slight indentation in the center.
7.
Place a small amount of minced or mashed umeboshi in the indentation.
8.
Gently mold the rice around the umeboshi to form a triangular or round shape. Press firmly but gently to hold the shape.
9.
If using nori, wrap a strip of nori around the bottom of each rice ball.
10.
Serve immediately or wrap individually in plastic wrap for later. They are best eaten within a few hours.

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My Notes

Nutrition Information

Nutrition per serving (175g)

680 kcal / 2845 kJ

Carbs

152g

58% of RDA

Fat

3% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

2 g

2% of RDA

Sodium

2500 mg

109% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Wet hands are essential to prevent the rice from sticking.

For easier shaping, use plastic wrap. Place the rice on the plastic wrap, add the umeboshi, and then gather the plastic wrap around the rice to form the shape. Twist the top to secure.

Umeboshi are quite salty, so adjust the amount used according to your taste.

You can add other fillings besides umeboshi, such as flaked salmon, tuna mayo, or seasoned seaweed.

Store leftover rice balls in the refrigerator for up to 2 days. Reheat in the microwave or oven before serving.

Cooking Equipment

Rice Cooker (optional)

Mixing Bowl

Plastic Wrap (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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