Vegan Onigiri (Rice Balls) with Umeboshi
Classic Japanese rice balls filled with pickled plum (umeboshi). Perfect for a portable and satisfying lunch.
20m prep + 20m cook4 servings
250 cal|5g protein|55g carbs|1g fat|2g fiber
Ingredients
- 2 cups Sushi Rice
- 2 cups Water
- 4 pieces Umeboshi (Pickled Plum)
- 4 sheets Nori Seaweed
- 1 teaspoon Salt
Instructions
- 1Rinse the sushi rice until the water runs clear. Combine rice and water in a pot, bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is cooked and water is absorbed. Let sit for 10 minutes.
- 2Lightly salt your hands with water to prevent the rice from sticking.
- 3Place a small amount of rice in the palm of your hand. Make a small well in the center and place a piece of umeboshi in the well.
- 4Cover the umeboshi with more rice and gently shape the rice into a triangle or ball shape.
- 5Wrap a strip of nori seaweed around the bottom of each onigiri.
- 6Serve immediately or pack for lunch.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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