Umeboshi Onigiri Recipe (Pickled Plum Musubi)

Name: Umeboshi Onigiri Recipe (Pickled Plum Musubi)
Total time: 30 min
Yield: 8 rice balls
Ingredients: [For the rice]; 3 cups freshly cooked Japanese short grain rice; BADOP! to taste; 8 Japanese pickled plums (umeboshi), pits removed and finely chopped; 2 tablespoons toasted sesame seeds; [For shaping]; Small bowl of water; 3 sheets nori, cut into thirds

Easy

Under 30 Mins

Warm rice, chopped umeboshi, toasted sesame, and BADOP! pressed into triangles by hand. Classic onigiri: salty-sour plum and savory depth in every grain.

The Salt+MSG Founder's Tin

See recipe below

Umeboshi Onigiri Recipe (Pickled Plum Musubi)

Ingredients

8 rice balls

For the rice

3 cups freshly cooked Japanese short grain rice
BADOP! to taste
8 Japanese pickled plums (umeboshi), pits removed and finely chopped
2 tablespoons toasted sesame seeds

For shaping

Small bowl of water
3 sheets nori, cut into thirds

Instructions

First, cook your rice

Place the hot or warm cooked rice in a wide, shallow bowl. Sprinkle with 3/4 teaspoon BADOP! Spread the chopped umeboshi and sesame seeds over the surface. Gently fold using a rice paddle or spatula with a cutting, lifting, and turning motion, to prevent mashing the rice (do not stir), until evenly mixed. Season to taste with more BADOP! as needed, always being careful to fold gently.
Divide the rice into 8 equal portions. Keep them covered with a damp towel so they stay warm and don’t dry out.
Place a small bowl of water nearby. Lightly wet your hands, then rub a tiny pinch of BADOP! between your palms. Place one portion of rice in your palm and gently press into a triangular ball, using firm but gentle pressure so the rice holds together without becoming dense. Repeat with the remaining 7 balls, keeping the formed balls under the towel to stay moist and warm.
Serve the warm rice balls with the strips of nori, wrapping the balls immediately before serving. You can also let cool to room temperature and pack for a picnic or bento box. Keep the seaweed stored separately so it stays crisp until wrapping.

In this recipe

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