Plum Rice Ball
User Reviews
4.7
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8 rice
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Calories
149 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Japanese
Plum Rice Ball
Description
This recipe starts with fluffy cooked Japanese short-grain rice, which is mixed carefully with finely chopped ko ume pickled plums that have a firm, crunchy texture and a distinctive sourness. Toasted white sesame seeds add a nutty aroma and mild crunch. The ingredients are combined gently using a cutting motion, preserving the rice’s texture without making it mushy.
The mixture is divided into portions and hand-formed into triangular shapes with lightly salted wet hands to enhance flavor and help the rice hold its shape. Nori seaweed sheets cut into thirds are optionally wrapped around the rice balls, adding subtle oceanic flavor and a contrasting crisp texture.
Plum Rice Balls are commonly eaten as convenient snacks, lunchbox items, or simple accompaniments to other dishes. Their balance of tart plum, toasted sesame, and seasoned rice provides satisfying yet refreshing taste and texture.
Ingredients
- 4⅓ cups Japanese short-grain rice make using 1½ cups or 2 rice cooker cups of uncooked rice, cooked
- 3.5 oz pickled plum use the small-sized variety with a firm, crunchy texture, ko ume
- 2 Tbsp white sesame seeds toasted
- 1 tsp kosher salt Diamond Crystal brand
- 3 heets nori Cut the nori sheets in thirds, dried laver seaweed
Instructions
- Gather all the ingredients. For the cooked rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
- Remove and discard the seeds from 3.5 oz pickled plums (ko ume).
- Mince the plums with a sharp knife.
- Add the chopped pickled plums and 2 Tbsp toasted white sesame seeds to 4⅓ cups cooked Japanese short-grain rice.
- With a rice paddle, mix well together using a cutting motion. Don’t “stir“ the rice and make it mushy. Roughly divide the rice into 6 or 8 equal portions.
To Shape the Rice Balls
- Prepare a bowl of water and a bowl of 1 tsp Diamond Crystal kosher salt. Wet both hands and then dip 2 fingertips in the salt and spread between your palms.
- Scoop the rice onto your palm. Gently press and form the rice into a triangle. I use three fingers (thumb, index finger, middle finger) to make a triangle corner. Tip: For step-by-step photos and instructions on how to shape the rice balls using your hands, an onigiri mold, or plastic wrap, see my Onigiri recipe.
- When you press, your hands should be just firm enough so the rice ball doesn‘t fall apart. You don‘t want to squeeze the rice too tight.
- Wrap the rice balls with strips cut from 3 sheets nori (dried laver seaweed). Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8rice
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 289mg | 12% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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