Recipe
Basic Ume-Shiso Onigiri
The most familiar ume recipe: rice balls mixed with chopped umeboshi and shiso leaves, so the sourness spreads gently.
Chopping the umeboshi and mixing it into the rice softens the sourness, so even people new to umeboshi find these easy to eat.
Ingredients (4 rice balls)
- About 300 g warm cooked rice (2 bowls)
- 2 umeboshi
- 4 shiso (perilla) leaves
- 1 tsp toasted white sesame seeds
Method
- Pit the umeboshi and chop them finely.
- Cut the shiso leaves into thin strips.
- Gently mix the umeboshi, shiso and sesame into the rice.
- Divide into four and shape with wet hands.
Tips
- Honey umeboshi give a milder taste.
- For a packed lunch, let the rice cool completely before wrapping.
Salt levels vary widely between umeboshi. If you are watching your salt, use a low-salt type or adjust the amount.
Ume products for this recipe
