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Lunch · Japanese

Umeboshi Onigiri (Pickled Plum Rice Balls)

20 min Serves 4 ~377 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 400 g sushi rice
  • 4 pickled plum (umeboshi)
  • 4 nori sheets
  • 1 tbsp toasted sesame seeds

Nutrition (per serving)

Calories
377 kcal
Protein
8 g
Carbohydrate
79.8 g
of which sugars
1.3 g
Fat
2 g
of which saturates
0.4 g
Fibre
2.7 g
Salt
0.84 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and leave to cool for 10 minutes, until just warm enough to handle.

  2. 2

    Wet your hands lightly with water and a pinch of salt. Take a handful of rice and press a hollow into the centre with your thumb.

  3. 3

    Stone a pickled plum and tuck it into the hollow, then mould the rice around it into a triangle or ball, pressing firmly so it holds together.

  4. 4

    Repeat to make 4 onigiri, one plum in each.

  5. 5

    Wrap a strip of nori around the base of each and scatter with the toasted sesame seeds to serve.

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