Umeboshi Onigiri

Method

1. 1
   • sushi rice 500 g
   • water 6 dl

   Cook the rice — Rinse the sushi rice until the water runs clear, then cook with the water according to the packet directions, about 20 minutes, and let it rest covered for 10 minutes.

   ⏱20 min
2. 2
   • salt 1 tsp
   • rice vinegar 1 tbsp
   • white sugar 1 tsp

   Season the rice — Stir the salt, rice vinegar, and sugar through the warm rice while it is still workable but cool enough to handle.

3. 3
   • umeboshi 8

   Shape the onigiri — Wet your hands, take a handful of rice, and press a dent in the centre. Tuck an umeboshi into the dent and mould the rice into a triangle around it.

4. 4
   • nori sheets 2
   • sesame seeds 1 tsp

   Wrap and finish — Press firmly to compact each triangle, then wrap a strip of nori around the base and scatter with sesame seeds.