This recipe is my go-to comfort food because the umeboshi’s tangy flavor perfectly balances the tender rice, making each bite a delightful surprise. Plus, shaping the rice balls and wrapping them in nori feels so creatively satisfying, like I’m crafting a delicious and portable piece of art!
I adore preparing these Plum Rice Balls because they showcase a flavor profile that is hard to beat. Japanese short-grain rice, the base of this dish, is a sticky, sweet canvas for the other tastes to join.
Umeboshi—pickled Japanese plums—add a tangy jolt that counterpoints the rice and dances across your tongue. My favorite part, though, is the nori strips.
They are so good. Just enough to make you go “Mmmm,” and a perfect umami complement to the other flavors here.
Ingredients
Japanese short-grain rice: Full of carbohydrates, gives energy, and has a sticky consistency perfect for shaping.
Umeboshi (plum pickles): Pungent and salty, full of antioxidants and very good for digestion.
Nori (seaweed): Provides a source of iodine, vitamins, and minerals.
Adds umami flavor and texture.
Water: Absolutely necessary for the preparation of rice, soaks grains to provide an ideal, fluffy texture.
Salt: Boosts flavor, balances the sharpness of umeboshi.
Toasted sesame seeds: Contribute a nutty flavor and a crunchy texture, and they are rich in healthy fats.
Ingredient Quantities
- 2 cups short-grain Japanese rice
- 2 1/2 cups water
- 4-6 pickled plums (umeboshi)
- 2 sheets nori (seaweed), cut into strips
- Salt to taste
- 1 tablespoon roasted sesame seeds (optional)
Instructions
1. Wash the 2 cups of short-grain Japanese rice in cold water until the runoff is clear to remove any extra starch.
2. A rinsed rice commingles with 2 1/2 cups of water in a rice cooker or a pot. Soaking for 30 minutes is next.
3. Prepare the rice in the rice cooker or in a pot bring to a boil, then reduce heat, cover, and simmer until absorbed, about 15-20 minutes.
4. After the rice has cooked, allow it to rest, covered, for an additional 10 minutes to ensure moisture distribution is even from top to bottom.
5. Take each pickled plum (umeboshi) and remove the pit from it. Chop the flesh into small pieces.
6. Moisten your hands slightly with water so the rice doesn’t stick. Then take a small handful of rice and shape it into a small, somewhat flat ball in your palm.
7. Center a tiny amount of chopped pickled plum in the middle of the rice, then fold the rice over to encase the plum, forming it into a ball or a triangular shape.
8. Each rice ball is lightly seasoned with salt to taste.
9. Take a strip of nori and wrap it around the base of each rice ball to make it easier to eat and to give it even more flavor.
10. If desired, you can dust or sprinkle the tops of the rice balls with roasted sesame seeds for a nutty finish. Serve right away or cover and pack for later enjoyment.
Equipment Needed
1. Rice cooker or pot with lid
2. Fine-mesh strainer
3. Measuring cups
4. Knife
5. Cutting board
6. Mixing bowl
7. Small bowl of water (for moistening hands)
8. Spoon or small spatula
FAQ
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Q: Can I use a different type of rice?
A: It’s best to use short-grain Japanese rice for the authentic texture, but sushi rice is a suitable alternative. -
Q: How do I prepare umeboshi for the rice balls?
A: Simply pit the umeboshi and chop them into small pieces before adding to the rice. -
Q: Can I make these rice balls ahead of time?
A: Yes, you can make them a few hours in advance. Keep them covered to avoid drying out. -
Q: Is it necessary to use nori?
A: While nori adds flavor and helps hold the rice ball, you can skip it or use a substitute like rice paper if desired. -
Q: What do I do if the rice is too sticky?
A: Wet your hands with water and salt while shaping the rice balls to prevent the rice from sticking. -
Q: Can I add other ingredients to the rice balls?
A: Yes, you can add ingredients like cooked salmon or tuna for extra flavor and variety.
Substitutions and Variations
Japanese rice, short grain: a substitute is medium-grain rice or sushi rice.
Umeboshi (pickled plums): substitute with pickled vegetables like daikon or ginger for a different yet equally tangy flavor.
Nori (seaweed): If you can’t find nori, you can use soy paper for your wraps. If you don’t have that either, just skip it; you’ll still have a delicious, simple version of a sushi sandwich.
Salt: replace with soy sauce or tamari for a more complex taste.
Substitute with chia seeds or poppy seeds for a similar texture and crunch when using roasted sesame seeds.
Pro Tips
1. Rice Rinsing: Make sure to rinse the rice thoroughly under cold water until the water runs clear. This step removes excess starch and ensures the rice has the right texture once cooked.
2. Resting Time: After cooking the rice, let it rest for at least 10 minutes with the lid on. This allows the rice to finish steaming and ensures it is evenly moist and fluffy.
3. Umeboshi Preparation: When working with umeboshi, use a sharp knife to remove the pits and chop the flesh finely. A small amount goes a long way in flavoring the rice balls, so you can adjust the quantity to your taste preference.
4. Shaping Technique: Keep a small bowl of salted water nearby to wet your hands as needed while shaping the rice balls. This will prevent sticking and add a subtle, even flavor of salt to the rice.
5. Nori Freshness: Wrap the rice balls with nori just before serving or packing, as nori can become soggy if it sits too long, especially if the rice is moist. For the freshest taste, store nori separately and wrap right before eating.
Plum Rice Ball Recipe
My favorite Plum Rice Ball Recipe
Equipment Needed:
1. Rice cooker or pot with lid
2. Fine-mesh strainer
3. Measuring cups
4. Knife
5. Cutting board
6. Mixing bowl
7. Small bowl of water (for moistening hands)
8. Spoon or small spatula
Ingredients:
- 2 cups short-grain Japanese rice
- 2 1/2 cups water
- 4-6 pickled plums (umeboshi)
- 2 sheets nori (seaweed), cut into strips
- Salt to taste
- 1 tablespoon roasted sesame seeds (optional)
Instructions:
1. Wash the 2 cups of short-grain Japanese rice in cold water until the runoff is clear to remove any extra starch.
2. A rinsed rice commingles with 2 1/2 cups of water in a rice cooker or a pot. Soaking for 30 minutes is next.
3. Prepare the rice in the rice cooker or in a pot bring to a boil, then reduce heat, cover, and simmer until absorbed, about 15-20 minutes.
4. After the rice has cooked, allow it to rest, covered, for an additional 10 minutes to ensure moisture distribution is even from top to bottom.
5. Take each pickled plum (umeboshi) and remove the pit from it. Chop the flesh into small pieces.
6. Moisten your hands slightly with water so the rice doesn’t stick. Then take a small handful of rice and shape it into a small, somewhat flat ball in your palm.
7. Center a tiny amount of chopped pickled plum in the middle of the rice, then fold the rice over to encase the plum, forming it into a ball or a triangular shape.
8. Each rice ball is lightly seasoned with salt to taste.
9. Take a strip of nori and wrap it around the base of each rice ball to make it easier to eat and to give it even more flavor.
10. If desired, you can dust or sprinkle the tops of the rice balls with roasted sesame seeds for a nutty finish. Serve right away or cover and pack for later enjoyment.
