📝 About This Recipe
Experience the quintessential Japanese soul food with these handcrafted rice balls, featuring the complex, tangy punch of fermented Umeboshi plums. This dish celebrates the ancient art of fermentation, where the salt-cured plum acts as both a vibrant seasoning and a natural preservative. Each bite offers a perfect harmony of fluffy, sweet short-grain rice, savory toasted nori, and the sharp, floral acidity of the fermented fruit.
🥗 Ingredients
The Rice Base
- 2 cups Japanese short-grain rice (such as Koshihikari or Sasanishiki)
- 2.2 cups Filtered water (slightly more than the rice volume)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
The Fermented Filling
- 8 pieces Umeboshi (Pickled Plums) (shiso-flavored or honey-type depending on preference)
- 1 small pack Katsuobushi (Bonito Flakes) (approx 2-3 grams)
- 1/2 teaspoon Soy sauce (to season the bonito flakes)
Assembly and Seasoning
- 2-4 sheets Nori (Roasted Seaweed) (cut into thick strips or half-sheets)
- 2 tablespoons Sea salt (kept in a small bowl for hand-wetting)
- 1 tablespoon Toasted white sesame seeds (for garnish)
- 1 teaspoon Black sesame seeds (for visual contrast)
- 1 bowl Warm water (for moistening hands)
👨🍳 Instructions
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1
Place the rice in a large bowl and rinse with cold water, swirling with your hand. Drain and repeat 3-4 times until the water runs almost clear. Let the rice drain in a fine-mesh sieve for 15 minutes.
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2
Transfer the rice to a heavy-bottomed pot or rice cooker. Add the 2.2 cups of filtered water and the piece of kombu. Let the rice soak for at least 30 minutes to ensure even cooking.
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3
If using a pot, bring to a boil over medium-high heat. Once boiling, remove the kombu, cover tightly, and reduce heat to low. Simmer for 12-15 minutes until water is absorbed.
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4
Remove the pot from heat and let it sit, covered, for 10 minutes to steam. This step is crucial for the perfect 'sticky' texture.
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5
While the rice steams, prepare the filling. Remove the pits from the umeboshi plums and gently mash the flesh with a fork or chop into a paste.
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6
In a tiny bowl, mix the katsuobushi with the soy sauce. You can either mix this into the umeboshi paste for an 'Okaka-Ume' filling or keep them separate.
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7
Transfer the hot rice to a large, shallow bowl (hangiri or baking sheet). Use a rice paddle to gently 'cut' and fold the rice to release steam. Do not mash the grains.
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8
Set up your station: the bowl of warm rice, the bowl of water, the sea salt, the fillings, and the nori strips.
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9
Wet both hands with the warm water to prevent sticking. Rub a generous pinch of sea salt between your palms; this seasons the exterior of the rice.
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10
Scoop about 1/2 cup of warm rice into one hand. Create a small indentation in the center and place one portion of the umeboshi filling inside.
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11
Gently fold the rice over the filling to enclose it. Cup your hands to form the rice into a triangle, ball, or cylinder shape. Apply enough pressure so it holds together, but keep it airy.
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12
Wrap a strip of nori around the bottom or the entirety of the rice ball. The moisture from the rice will help the seaweed adhere.
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13
Sprinkle the top with a mix of white and black sesame seeds for a professional finish.
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14
Repeat with the remaining rice and filling. Serve immediately while the nori is crisp, or wrap in plastic wrap for a portable lunch.
💡 Chef's Tips
Always use fresh, high-quality Japanese short-grain rice; long-grain varieties will not stick together. Work with the rice while it is still quite warm; cold rice loses its stickiness and won't mold properly. Don't over-compress the rice balls; the goal is a structure that holds together but feels light and fluffy on the tongue. If you find the umeboshi too tart, look for 'Hachimitsu-ume' (honey-pickled) which offers a milder, sweeter ferment. Keep your hands consistently moist and salted to ensure the rice doesn't stick to you and the flavor is balanced.
🍽️ Serving Suggestions
Serve with a hot bowl of Miso soup for a complete, traditional Japanese breakfast. Pair with a cup of hot Genmaicha (brown rice green tea) to complement the toasted flavors of the nori. Add a side of Tamagoyaki (Japanese rolled omelet) for extra protein and sweetness. Serve alongside chilled Tsukemono (pickled vegetables) for a refreshing crunch. Pack into a bento box with karaage (fried chicken) for the ultimate Japanese picnic.