Put umeboshi in rice when you cook it. You'll have crispy burnt parts.
My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations.
The saltiness differs among umeboshi, add salt to taste. Rice made in a pressure cooker becomes mochi-like when cooled. Adjust the chirimen jako amount to your liking. Add anything you like.
Enjoy Japanese food around the world.