Umeboshi (vegan) Onigiri Recipe
Sour pickled plum inside triangle-shaped rice ball. Gluten-free
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Ingredients
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Ingredients
Method
Directions
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.
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.
Season the Rice
After the rice has rested, fluff it with a fork or rice paddle. Add salt and mix well to combine.
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.
Wrap with Nori
Cut the nori sheet into strips and wrap a strip around each onigiri for added flavor and presentation.
Serve
Sprinkle sesame seeds on top (if using) and serve immediately, or pack for a picnic or lunch.