Japanese Rice Balls with Pickled Plum (Umeboshi Onigiri)

Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch.

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).

Once the rice is cooked, let it steam for about 10 minutes before fluffing it gently with a rice paddle or fork.

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.

Wet your hands with water (this prevents the rice from sticking). You can also lightly salt your hands.

Take about 1/4 of the rice mixture in your hand and form a slight indentation in the center.

Place a small amount of minced or mashed umeboshi in the indentation.

Gently mold the rice around the umeboshi to form a triangular or round shape. Press firmly but gently to hold the shape.

If using nori, wrap a strip of nori around the bottom of each rice ball.

Serve immediately or wrap individually in plastic wrap for later. They are best eaten within a few hours.