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!
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.
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.
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.
In Step 2, without concentrating it in the center, spread the umeboshi mixture almost to the edges of the rice; that way, you can enjoy its flavors with each bite! I recommend using generous dashes of salt.