Ingredients:

  • 3 cups steamed Japanese rice or sushi rice (450g)
  • Salt to taste
  • 1 umeboshi pickled plum
  • 1 Tbsp grilled salted salmon (or salmon flakes)
  • Nori seaweed sheets or strips (optional)

Instructions:

  1. Place cooked rice in a mixing bowl. Sprinkle rice lightly with salt and gently fold with a spatula or fork to incorporate.
  2. Lay a sheet of plastic wrap on a clean surface. Place one-third of the seasoned rice on the plastic wrap. Shape the rice into a triangle or ball using both palms, pressing gently. Remove the plastic wrap. (Optional) Wrap the rice ball in a strip of nori seaweed for added flavor and presentation.
  3. Remove the pit from the umeboshi and set aside. Place another third of the rice on plastic wrap, creating a small dent in the center. Insert umeboshi into the dent and mold the rice around it to form a shape. Remove the plastic wrap.
  4. Flake or chop the grilled salted salmon. Mix salmon into the final third of the rice. Repeat the shaping process with plastic wrap.
  5. Shape into triangles or rounds as desired. Decorate with toppings if desired. Remember, shapes can be round if preferred.
  6. Serve onigiri immediately for best flavor. They are perfect for breakfast, lunch, or a snack; enjoy the taste of Japan!