Cook and Scale
Umeboshi Onigiri
4 servings · 40 min total
Classic hand-pressed rice triangles wrapped in nori, hiding a tangy, salty pickled plum at the centre — the perfect portable snack.
Ingredients
- 500 g sushi rice, uncooked
- 6 dl water
- 8 umeboshi, pitted
- 2 nori sheets, cut into strips
- 1 tsp salt
- 1 tsp sesame seeds
- 1 tbsp rice vinegar
- 1 tsp white sugar
Contains: Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
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.
Wrap and finish — Press firmly to compact each triangle, then wrap a strip of nori around the base and scatter with sesame seeds.