Name: Japanese Umeboshi Rice Balls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 rice balls (4 servings)
Cuisine: Japanese
Ingredients: 2 cups (400 g) Japanese short-grain rice; 2 1/4 cups (540 ml) cold water; 1/2 teaspoon fine sea salt; 8 umeboshi (pickled plums), pitted; 1/2 teaspoon salt, for shaping water; 2 tablespoons water, for shaping; 4 sheets toasted nori seaweed, each cut in half; 4 fresh shiso leaves, optional

Umeboshi rice balls are a beloved Japanese staple, featuring tender short-grain rice wrapped around a tangy pickled plum and finished with crisp nori. Perfect for bento boxes, picnics, or a light snack, they deliver the ideal balance of salty, savory, and pleasantly sour flavors in every bite.

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Servings4

Yield8 rice balls (4 servings)

Nutrition Facts

Per serving (estimated)

310 kcalCalories
1 gFat
0 gSaturated Fat
68 gCarbs
2 gFiber
0 gSugar
6 gProtein
620 mgSodium
95 mgPotassium
25 mgCalcium
1.5 mgIron
0.5 mgVitamin C
10 mcgVitamin A

Ingredients

For the seasoned rice

2 cups (400 g) Japanese short-grain rice
2 1/4 cups (540 ml) cold water
1/2 teaspoon fine sea salt

For assembly

8 umeboshi (pickled plums), pitted
1/2 teaspoon salt, for shaping water
2 tablespoons water, for shaping
4 sheets toasted nori seaweed, each cut in half
4 fresh shiso leaves, optional

Directions

Rinse the rice in cold water 3 to 4 times, swishing gently with your hand until the water runs nearly clear, then drain well in a fine-mesh sieve for 10 minutes.
Combine the drained rice and 2 1/4 cups water in a rice cooker or heavy pot; let soak for 15 minutes, then cook according to the rice cooker directions, or bring to a boil, cover, reduce to low, and simmer for 15 minutes without lifting the lid.
Remove the pot from the heat and let the rice steam, still covered, for 10 minutes. Uncover, sprinkle with 1/2 teaspoon salt, and fold gently with a rice paddle to season evenly; let cool until warm, not hot.
In a small bowl, stir together 2 tablespoons water and 1/2 teaspoon salt to make a lightly salted solution for moistening your hands while shaping.
Wet both hands in the salted water, then scoop about 1/2 cup of rice into one palm. Make a shallow well in the center and press one pitted umeboshi (and a shiso leaf, if using) into the middle.
Top with another 1 tablespoon of rice, then cup your hands together and gently but firmly press and rotate to form a triangle, rounded oval, or ball, applying even pressure so the rice holds together without crushing the grains.
Repeat with the remaining rice and umeboshi to make 8 rice balls, rewetting your hands in the salt water as needed to prevent sticking.
Wrap each rice ball with a half-sheet of nori, placing the seaweed around the base or one side, and serve at room temperature.
Store leftovers wrapped in plastic wrap in the refrigerator for up to 2 days; bring back to room temperature before eating, as cold rice loses its tender texture.

Cook’s Notes

Use authentic Japanese short-grain rice for the proper sticky-yet-firm texture; long-grain or jasmine rice will not hold together.
Keep the salt-water bowl nearby and rewet your hands between each rice ball to prevent sticking and to lightly season the exterior.
Do not over-compress the rice when shaping, or the onigiri will turn dense and chewy rather than light and tender.
If the rice cools too much to shape comfortably, cover the bowl with a damp towel and microwave for 20 seconds to restore pliability.
For make-ahead bento use, wrap finished rice balls tightly in plastic wrap and place a small strip of nori just before eating so the seaweed stays crisp.