Umeboshi Onigiri

Simply put these are rice balls with some salty plum paste inside. More elegantly put, these onigiri are moulded sushi rice, with a centre of umeboshi paste and a nori wrapping.

Preparation Time:
Cooking Time:
Yield: 4 servings


  • 425g sushi rice
  • 960mL water (~960g)
  • 40mL rice vinegar (~40g)
  • 4tsp unrefined caster sugar (~16g)
  • 20g umeboshi paste
  • 1 sheet sushi nori (~2.4g)


  1. Cook the sushi rice with a rice cooker or to package instructions, I used 425g of sushi rice and 960mL cold water.
  2. Once the rice has cooked, place in a large bowl to cool.
  3. Mix the rice vinegar and sugar then poor evenly over the rice.
  4. Mix into the rice using a gentle chopping motion
  5. Once the rice is cool enough to handle, half fill a mould
  6. Make a thumb mark in the middle of the rice
  7. Place a small blob of umeboshi in the depression left by the thumb
  8. Fill the remaining half with rice.
  9. Close the mould and then remove the rice shape from the mould.
  10. Wrap with a strip of nori seaweed.
  11. Repeat until all of the rice is gone.
  12. Serve with a small bowl of reduced sodium soy sauce.

You can pick up onigiri moulds pretty cheaply on the internet (including one like the triangular one I used and an adorable panda mould). However, you can also use your hand or a tea towel if you don't want to buy one.

Also in the picture above are roasted, salted edamame pods.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans
  • Gluten free


Per 100g Serving (365g)
Energy 455kJ 1667kJ
Energy 108kcal 398kcal
Fat 0.18g 0.67g
  of which saturates 0.06g 0.22g
Carbohydrates 24.5g 89.8g
  of which sugars 1.6g 6g
Fibre 0.67g 2.5g
Protein 1.9g 7g
Sodium 106mg 389mg
  as salt 0.27g 0.99g
Fruit/veg portions 0 0

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.