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.
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is for full recipe.
- 2–3 umeboshi (18% salt level)
- 5 g skipjack shavings
- 150 g cooked rice (warm)
- Japanese pickles, as needed
- 2 tsp soy sauce
Remove the pits from the umeboshi and use a knife to chop into a smooth paste.
In a bowl, combine the umeboshi paste, skipjack shavings, and soy sauce, and mix, making sure that the soy sauce mixes in evenly.
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.