Aumeboshi (pickled Plum) Recipe
Recipe information
Make Aumeboshi (pickled Plum) in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Rice
Umeboshi filling
Assembly & garnish
Rice
1. Rinse the rice
Place the 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing the rice with your hand, and drain. Repeat rinsing 3–5 times until the water runs mostly clear. This removes excess starch and prevents gummy rice.
2. Soak the rice
After the final rinse, drain the rice and transfer to your rice cooker pot or a heavy saucepan. Add 360 ml water. Let the rice soak for 30 minutes at room temperature (soaking hydrates grains and improves texture).
3. Cook the rice
If using a rice cooker, start it and cook per the cooker’s normal white rice setting. If using the stovetop: cover, bring to a gentle boil over medium heat, then reduce to low and simmer for 15–18 minutes until water is absorbed. Remove from heat and keep covered for 10 minutes to steam.
4. Season the rice (optional)
While the rice rests, measure out the salt you will use for the rice: from the 1.5 tsp total salt, reserve 0.5 tsp to mix into the rice (the remainder is for salting your hands when shaping). If using rice vinegar, warm 1 tablespoon rice vinegar slightly and stir in the reserved 0.5 tsp salt until dissolved. Gently fold the vinegar-salt mixture into the hot rice with a rice paddle or spatula using cutting-and-folding motions to avoid crushing grains. If not using vinegar, simply sprinkle the 0.5 tsp salt and fold gently.
5. Cool rice to shaping temperature
Spread the rice briefly in a wide bowl or keep in the cooker with the lid cracked until it is warm but not hot to the touch (about body temperature). The rice should be manageable in the hand — too hot will make shaping difficult and uncomfortable.
Umeboshi filling
6. Prepare whole umeboshi
If using whole umeboshi: remove pits by slicing each plum around the pit and pulling the pit out. After pitting, lightly chop or gently mash each umeboshi with a fork until it becomes a spreadable paste. Each onigiri will use roughly one whole plum or about 1/2 tablespoon mashed umeboshi. Taste as you go — umeboshi are very salty and sour.
7. Using umeboshi paste
If using umeboshi paste instead: measure about 1/2 tablespoon paste per onigiri. Keep paste in a small bowl for easy portioning. Paste is an easy, tidy alternative to whole plums.
Assembly & garnish
8. Prepare your hands and work surface
Fill a small bowl with water for wetting your hands to prevent rice sticking. Have a small plate of the remaining 1 tsp salt (from the 1.5 tsp total) to lightly salt your palms. Lay out nori half-sheets (or full sheets cut in half), sesame seeds, and shiso leaves if using.
9. Portion the rice
Wet your hands with the water and shake off excess. Sprinkle a small pinch of salt onto one palm and rub both palms together to distribute. Scoop approximately 3/4 cup (about 120–150 g) of warm cooked rice into your salted hand (you can adjust portion size as preferred).
10. Form the onigiri with umeboshi
Flatten the rice slightly into a shallow cup in your palm, creating a small well in the center. Place about one whole pitted & mashed umeboshi (or ~1/2 tbs umeboshi paste) into the well. Cover the umeboshi with a little more rice so the filling is enclosed. Using both hands, gently press and shape the rice into a firm triangle: cup the rice with your palms and use your fingers to define the three sides, pressing evenly but not squeezing too hard (overworking will make the rice dense). Aim for a compact shape that holds together but still has light grain texture.
11. Wrap and garnish
Place a half-sheet of nori under the base of the formed onigiri, wrap so a strip of nori covers one face or the whole onigiri as preferred. If you used a full sheet, wrap and seal seam down. Sprinkle a little toasted sesame seed on top or press a shiso leaf to the rice before wrapping for aroma and color. Repeat the process to make 4 onigiri.
12. Storage and serving
Serve immediately at room temperature. If storing for later, wrap each onigiri individually in plastic wrap to retain moisture; keep refrigerated up to 24 hours (best eaten within same day). If refrigerated, bring to room temperature before eating or microwave briefly (10–15 seconds) to soften then rewrap with nori. Note: umeboshi is salty and acts as a natural preservative inside the rice.
Local Coupons
No local coupons found for this recipe's ingredients.