Rinse the Japanese short-grain rice thoroughly under cold running water until the water runs clear. Cook the rice in a rice cooker with 2 cups of water according to the manufacturer's instructions. Once cooked, let the rice steam for 10-15 minutes, then fluff it gently with a rice paddle.
While the rice is cooking or cooling slightly, prepare the umeboshi. If they have pits, remove them. Roughly chop the umeboshi flesh.
Wet your hands thoroughly with water to prevent the rice from sticking, then sprinkle about 1/4 teaspoon of salt onto your palms. This adds seasoning and helps with shaping.
Take about 1/2 cup of warm (not hot) cooked rice into your salted hands. Gently cup the rice in one hand and make a small indentation in the center with your finger.
Place about 1 teaspoon of the chopped umeboshi into the indentation. Cover the umeboshi with a little more rice, ensuring it's fully enclosed.
Gently compress the rice while shaping it into a triangle or sphere. Use a light but firm touch to ensure it holds together. Repeat for the remaining rice and umeboshi.
Wrap each onigiri with a strip of nori seaweed, usually placed on the bottom or around the sides, to make it easier to hold and eat.
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