Umeboshi & Chirimenjako Onigiri

Chiramenjako and umeboshi give this onigiri a delightfully salty, sweet and sour flavor. Great at home or on-the-go.
2 ½ cup warm rice
3 Japanese pickled plum or umeboshi
¼ cup dried salted anchovy or chirimenjako
Pinch of salt
  1. Remove the seed from each umeboshi and chop until you end up with small pieces.
  2. In a medium bowl, mix the warm rice, umeboshi, chirimenjako, and salt until well combined.
  3. Divide the rice into 4 equal parts.
  4. Lightly wet your hands and take one portion of the rice mixture to form a triangular shape.
  5. Serve your onigiri wrapped in nori seaweed and enjoy.

Leave a comment