June 11, 2012

Japanese Umeboshi Rice Balls


Japanese Umeboshi (pickled plum) is a great salty, flavorful snack when paired with something more plain like rice. These are really simple, and so much fun to make. I can just imagine getting the kids involved and everyone getting their hands a little messy and having a great time.

They're perfect for on-the-go snacks, and you can fill them with whatever you want, really. Have fun with it. Enjoy!

Yields 4-8 rice balls


1 cup cooked white rice, cooled or mostly cooled
4-8 umeboshi (pickled plum), de-seeded
4-8 strips of dried seaweed
water for dipping your hands


1. Take 1/8 to 1/4 cup of rice, and starting forming it into a "ball." This is really more of a triangle shape traditionally, but make it however you want.

2. Pack around one umeboshi. Be sure to take the seed out first!

3. Fold the strip of dried seaweed on at the bottom for easy handling later. Use water if needed to help it stick.


  1. in fact one can use anything in the center of onigiri including fish, tamagoyaki (sweet scrambled egg) and japanese pickles...the hardest part of this is getting the shape

  2. Yeah, it's a lot of fun, isn't it? Imagine the possibilities!