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

Ingredients

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

Directions

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.

Healthy Grits with Pickled Plum and Chinese Dried Pork

Sometimes in the morning you just throw together a mix and mash of stuff just because you're in the mood for it, am I right? Today was one of those days.

I mean the combination of yellow grits with some Chinese pickled plum (that blog towards the top) and dried pork (love the stuff) is fairly unusual, you'd have to agree. However, it's basically like eating it all with rice - which is the norm. The grits cuts the saltiness of the super salty pickled plum and somewhat salty dried pork, ending in a neutral balance in your mouth.

Plus, this is certainly healthier than other grits recipes out there - fried grits? cheddar cheese grits? grits with mounds of butter? No thank you. Read on for the recipe on how to make this healthier alternative. Enjoy!