Japanese · PANTRYHOP RECIPE
Onigiri with Umeboshi and Sesame
15 minutes · 4 servings · vegan
A classic onigiri filling combination, kept simple and traditional.
Ingredients
Check you have the quantities below.
- 3 cups cooked Japanese short-grain rice
- 1 tsp salt
- 3 umeboshi, pitted and chopped
- 1 tbsp toasted sesame seeds
- 2 sheets nori sheets, cut into strips
Let’s make it
- Mix the chopped umeboshi and sesame seeds into the warm rice.
- Wet and salt your hands, then shape the rice into 4 triangles or balls.
- Wrap with nori strips if desired.
- Serve at room temperature.
- Pack tightly so the rice holds together.
For a milder option, use less umeboshi and make smaller rice balls for children.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →