Plum Onigiri

🛒 Ingredients

• Cooked Japanese short-grain rice 100 g · 130 kcal
• Umeboshi (pickled plum) 15 g · 4 kcal
• Nori seaweed 1 g · 3 kcal

👨‍🍳 Instructions

1. Cook Japanese short-grain rice according to package instructions; allow it to cool slightly until warm to the touch.
2. Moisten your hands with water and lightly salt them. Take about 100g of warm rice and form a flat disk in your palm.
3. Place one pitted umeboshi in the center of the rice disk. Gently cover the umeboshi with more rice to enclose it completely.
4. Form the rice into a triangular or oval shape by gently pressing and rotating it between your palms. Apply even pressure to make it firm.
5. Wrap a strip of nori seaweed around the base or side of the onigiri, ensuring it sticks to the rice. Serve immediately or pack for later.