Rice Balls with Umeboshi and Bonito Flakes

Rice Balls with Umeboshi and Bonito Flakes

Enjoy the filling with every bite! This method for shaping the onigiri gives you flavor from the first bite. These have a simple Japanese taste with umeboshi, bonito flakes, and soy sauce. A perfect combo with rice!

Ingredients: 2 rice balls

Cooked rice (warm)
2 rice bowls' worth
Umeboshi (large)
1, large
Bonito flakes
1/2 pack
Soy sauce
a small amount
Nori seaweed
2 sheets
to taste


1. Remove the pit from the umeboshi, then finely mince with chopsticks or a knife. Mix the minced umeboshi with the bonito flakes and soy sauce.
2. Place plastic wrap over a plate, give it a dash of salt, spread half of the rice over the plastic wrap, then spread the umeboshi mixture from Step 1 on top.
3. Cover with the rest of the rice, give it a dash of salt, wrap the plastic over the rice, shape into a triangle, wrap with nori seaweed, then serve.

Story Behind this Recipe

I put in just a little extra effort when making my usual umeboshi onigiri.