Onigiri Rice Balls with Umeboshi and Skipjack Shavings

There are two different kinds of rice balls: one with ingredients mixed with rice, and the other is the "Jack-in-the-box" kind where the filling is hidden inside the rice.

Onigiri Rice Balls with Umeboshi and Skipjack Shavings
Photographed by HITOSHI MATSUSHIMA


Recipe by
Atsuko Fujimaki

Easy

Rice & Noodles

570kcal

15minutes

Calorie count is for full recipe.

Ingredients

  • 2–3 umeboshi (18% salt level)
  • 5 g skipjack shavings
  • 150 g cooked rice (warm)
  • Japanese pickles, as needed
  • 2 tsp soy sauce

Directions

1

Remove the pits from the umeboshi and use a knife to chop into a smooth paste.

2

In a bowl, combine the umeboshi paste, skipjack shavings, and soy sauce, and mix, making sure that the soy sauce mixes in evenly.

3

Mix the umeboshi mixture thoroughly with rice, then make onigiri rice balls from it. Serve arranged on a plate, garnished with Japanese pickles as desired.