Umeboshi is a healthy alkaline food and one of the most distinctive Japanese ingredients. This recipe brings together two strong fl avours—spicy and sour. The sourness of pickled plums combined with the spiciness of kimchi makes this a perfectly balanced onigiri.
- Yield: 4 Servings
- 4 Umeboshi, small, pitted
- 2 oz Store-bought kimchi (60 g) finely chopped
- 17 oz (480 g) Cooked Japanese short grain rice
- 1 tsp salt
- 1 tsp Toasted white sesame seeds
- Mince umeboshi with a knife to make a paste. Set aside.
- Drain kimchi by squeezing it with your hands.
- Mix umeboshi paste and kimchi in a small bowl.
- Scoop one-quarter of the rice into a rice bowl. Make a 2-cm (1-in) indentation in the rice with your fi nger and add one-quarter of umeboshi-kimchi mixture.
- Wet your hands and spread one pinch of salt on your palms and fi ngers. Transfer the rice to your hands and gently press rice 2–3 times into your preferred shape. Pour sesame seeds on a flat dish and roll rice ball over to coat. Repeat with the remaining ingredients.