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Umeboshi and Kombu Onigiri
Traditional dish · Japanese
A classic and flavorful onigiri featuring the distinct salty-sour taste of umeboshi (pickled plum) and the savory umami of kombu (kelp).
Ingredients
- Japanese short-grain rice3 cups
- Umeboshi paste or pitted umeboshi2-3 pieces
- Kombu (dried kelp)5cm piece
- Soy sauce1 tsp
- Saltto taste
- Waterfor cooking rice and hands
Steps
- 1
Cook the Japanese short-grain rice according to package directions.
- 2
While rice is cooking, rehydrate the kombu in a little water, then finely chop it. Mix the chopped kombu with soy sauce and a pinch of salt. If using whole umeboshi, remove the pit and mash into a paste or chop finely.
- 3
Once the rice is cooked, let it cool slightly until warm. Wet your hands with water and lightly salt them.
- 4
Take a portion of rice, flatten it, and place a small amount of umeboshi paste and kombu mixture in the center.
- 5
Carefully shape the rice around the filling to form a ball or triangle, ensuring it's sealed. Repeat with remaining ingredients.
- 6
Optionally, wrap a strip of nori seaweed around the base of each onigiri.
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