Umeboshi (vegan) Onigiri Recipe

Directions

1. 1

   Cook the Rice

   Rinse the Japanese short-grain rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to low and cover. Cook for about 15-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it stand covered for an additional 10 minutes.

2. 2

   Prepare the Umeboshi

   While the rice is cooking, pit the umeboshi by gently pressing it with the back of a spoon. You can chop it into smaller pieces if desired for easier incorporation into the rice.

3. 3

   Season the Rice

   After the rice has rested, fluff it with a fork or rice paddle. Add salt and mix well to combine.

4. 4

   Form the Onigiri

   Wet your hands to prevent the rice from sticking. Take a handful of warm rice and flatten it slightly in your palm. Place a small amount of umeboshi in the center, then mold the rice around it to form a triangle shape. Repeat with the remaining rice and umeboshi.

5. 5

   Wrap with Nori

   Cut the nori sheet into strips and wrap a strip around each onigiri for added flavor and presentation.

6. 6

   Serve

   Sprinkle sesame seeds on top (if using) and serve immediately, or pack for a picnic or lunch.