Before we dive into the delicious world of umeboshi onigiri rice balls, let’s chat about what you can pair with this delightful dish.
The combination of flavors in umeboshi onigiri can be enhanced with various side dishes and beverages. Here are some crowd-pleasers that work wonderfully alongside:
Now that we’ve set the stage, let’s get into the heart of the matter.
At its core, umeboshi onigiri rice balls consist of cooked Japanese rice, seasoned with the distinctive umeboshi paste made from pickled ume fruits.
This isn’t just a rice ball; it’s a portable meal, a snack, and a culinary experience all rolled into one.
The rice is shaped into a triangle, often wrapped in nori, making it perfect for lunch boxes or a quick snack on the go. Umeboshi gives each bite a bold, tangy flavor that balances well with the soft, chewy rice.
Traditionally, onigiri is shaped by hand, which adds a personal touch. It’s this craftsmanship that makes every rice ball unique. Whether you’re enjoying it at a picnic or as part of a bento lunch, umeboshi onigiri offers comfort with its warmth and nostalgia.
Simply put, this recipe is a delightful experience. Here’s why:
To start, take your short-grain rice and rinse it under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming gummy. After rinsing, let it soak for about 30 minutes; this allows the grains to absorb some moisture.
Next, cook the rice according to the instructions specific to your rice cooker or stovetop method. The key is to follow the appropriate water-to-rice ratio—typically around 1:1.2. Soft, fluffy rice will yield the best texture for onigiri.
While your rice cooks, prepare the umeboshi. Remove the pits from the umeboshi and finely chop or mash them. This creates a paste-like consistency, making it easier to incorporate into the rice.
Once your rice is finished, transfer it to a large bowl and let it cool slightly, but not completely. The warmth helps to meld flavors later.
Sprinkle a little salt over your cooked rice and add the umeboshi paste to the still-warm rice. Use a spatula or wooden spoon to gently mix it in.
Be careful not to crush the rice grains; you want to maintain some texture.
Now, it’s time to shape your rice balls! Wet your hands with a bit of water and dust them lightly with salt. Grab a fistful of rice, about the size of a golf ball, and mold it into shape. You can make the classic triangle shape or go with a round form, depending on your preference.
Once your rice balls are formed, cut your nori sheets into strips. Take a strip of nori and wrap it around each rice ball. This adds flavor and makes it easier to handle.
Your umeboshi onigiri rice balls are ready! You can enjoy them fresh, or store them in an airtight container in the fridge for later.
Store umeboshi onigiri in an airtight container in the refrigerator. They remain fresh for about 2-3 days. To reheat, you can lightly microwave them, but be mindful of the nori, as it can become soggy.
These rice balls are not just tasty; they’re nutritious too! A standard serving contains:
Making umeboshi onigiri rice balls is more than just cooking; it’s a culinary adventure full of flavor and culture. The simplicity of the ingredients belies the depth of the taste experience. Whether you’re enjoying these at home for lunch or packing them for a picnic, they carry a sense of warmth and comfort.
Now that you have the recipe, gather your ingredients, roll up your sleeves, and dive into the world of umeboshi onigiri. You’ll find joy in the process and delight in every bite! Happy cooking!
Welcome to my kitchen! Today, I’m excited to share a special gem from Japanese cuisine: umeboshi onigiri rice balls. If you've never tried these before, you're in for a treat. They're not just delicious; they’re also incredibly versatile and easy to whip up.
Growing up, I was always fascinated by how food could tell a story.
From family gatherings filled with laughter to solo kitchen moments where I let creativity flow, food has always been part of my narrative. Umeboshi onigiri is no exception. These rice balls are not only simple to make but are also infused with a rich history, and they deliver flavor packed in every bite.
So, what exactly makes umeboshi special? It all revolves around the ume fruit, a tart plum, transformed into a zesty, salty delight. If you’re new to this flavor, don't worry—this recipe will be your guide. Let’s dive in!
To start, take your short-grain rice and rinse it under cold water until the water runs clear. This step removes excess starch and prevents the rice from becoming gummy. After rinsing, let it soak for about 30 minutes; this allows the grains to absorb some moisture.
Next, cook the rice according to the instructions specific to your rice cooker or stovetop method. The key is to follow the appropriate water-to-rice ratio—typically around 1:1.2. Soft, fluffy rice will yield the best texture for onigiri.
While your rice cooks, prepare the umeboshi. Remove the pits from the umeboshi and finely chop or mash them. This creates a paste-like consistency, making it easier to incorporate into the rice.
Once your rice is finished, transfer it to a large bowl and let it cool slightly, but not completely. The warmth helps to meld flavors later.
Sprinkle a little salt over your cooked rice and add the umeboshi paste to the still-warm rice. Use a spatula or wooden spoon to gently mix it in.
Be careful not to crush the rice grains; you want to maintain some texture.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Rachel Ortiz, a registered dietitian and the creator of Treat Indulgently. I combine my love for nutrition and indulgent, satisfying recipes to show you how to enjoy rich, flavorful meals while still making mindful choices. Join me as we celebrate the joy of cooking and treating yourself!