Ume Onigiri is a classic Japanese rice ball made with tangy pickled plum (umeboshi) and savory bonito flakes. This simple yet delicious combination is refreshing, packed with umami, and perfect for a light meal or snack. Whether you prefer soft umeboshi or crunchy “karikari” ume, this recipe will bring out the authentic flavors of Japan in just a few easy steps!
Ume Onigiri (Japanese Plum Rice Ball)
Difficulty: ★☆☆☆☆Servings
1
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 serving of cooked Japanese short-grain rice (About 1 small bowl or 1 onigiri-sized portion.)
1–2 umeboshi (pickled plums), pitted (Soft or crunchy type both work.)
1 tbsp bonito-flavored furikake (Mishima Katsuobushi Furikake or any brand)
Directions
- Prepare the Umeboshi
Remove the pit from the umeboshi and mash it into a paste using a knife or fork. (If using crunchy "karikari" ume, finely chop it instead.) - Mix the Rice
In a bowl, combine the warm cooked rice, bonito furikake, and mashed umeboshi.
Gently mix everything together until well incorporated. - Shape the Onigiri
Wet your hands with a little water to prevent sticking.
Lightly sprinkle salt on your hands for extra flavor.
Take the rice mixture and shape it into a triangle or round ball. - Serve & Enjoy!
Place the onigiri on a plate or wrap it in nori (optional) for extra texture.
Enjoy as a light snack or pack it for a bento lunch!
Notes
- ✔ For extra crunch: Use karikari umeboshi instead of soft umeboshi.
✔ For a classic touch: Wrap the onigiri with a strip of nori seaweed.
✔ For a richer flavor: Add a few drops of soy sauce or a sprinkle of roasted sesame seeds.
✔ For meal prep: Make ahead and store in plastic wrap to keep fresh.
✔ For variety: Mix in chopped shiso leaves (Japanese perilla) for extra freshness.