In Japan, umeboshi onigiri is considered comfort food and a convenient grab-and-go snack. This tasty dish consists of rice balls with Japanese salt plums. Although making umeboshi onigiri is somewhat of an art form, it is possible to make them at home using a few basic ingredients. Umeboshi refers to a savoury Japanese pickled ume plum that is generally eaten as a condiment.
There are many variations of this dish, with some adding purple-leaved perilla during the salting process to colour the ume red. In more modern versions, honey is used to slightly sweeten the finished fruit. Umeboshi onigiri is served with sashimi dressing and pickled ginger!
HOW TO MAKE UMEBOSHI ONIGIRI
Umeboshi onigiri is made with fluffy Japanese rice, sesame seeds, chopped pickled plums and other basic ingredients to create delicious rice balls. The dish is known for its unique nutty, tangy, and savoury flavour and soft texture.
INGREDIENTS
- 340g cooked Japanese short-grain rice
- 50g pickled plums
- 20g toasted white sesame seeds
- 5g sea salt
- 2 sheets nori (cut into thirds)
INSTRUCTIONS
- Remove and discard the seeds from the pickled plums and then mince the plums with a sharp knife.
- Add the minced pickled plums and toasted white sesame seeds to a bowl containing the steamed rice.
- Use a rice paddle to gently mix the ingredients together. Use a cutting motion to avoid making the rice mushy. Divide the rice into four equal portions.
- Fill a small bowl with water and another with sea salt. Wet your hands with the water and then dip two fingertips into the salt. Spread the salt on your fingers and palms.
- Scoop a portion of the rice into your palm. Press gently to form a triangle shape. Do not squeeze too tight as this can cause the rice to become dense and chewy.
- Wrap the triangle of rice with a third of the nori seaweed sheet and enjoy your treat.
