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Here are the ingridients that are required to make a yummy Umeboshi onigiri/ plum rice ball:
- Use 3 cup of cooked Japanese short-grain rice.
- Take 3 of pickled plum / umeboshi.
- Prepare 3 of seaweed sheets / nori.
- Provide 2 tbsp of furikake seasoning for rice.
- Prepare 1 tsp of apple vinegar.
Done with the ingridients? Below are the instructions on cooking Umeboshi onigiri/ plum rice ball:
There are two types of umeboshi, the regular, bigger wrinkly pickled plum called Umeboshi, and the smaller called Ko Ume (小梅). In case you haven't seen the show, the Plum Rice Ball is a triangle-shaped rice ball made of steamed white rice, chopped pickled plums, and sesame seeds, and cloaked in a sheet of dried nori seaweed. Japanese Pickled Plum – Umeboshi O-nigiri (おにぎり) or rice ball, is made from white rice formed into triangular or round shapes and often wrapped in nori (dried seaweed). Umeboshi Plum Rice Balls Known as umeboshi onigiri in Japanese, these rice balls are easy to make. It is my favorite way to pack brown rice for outings or when you are out and about all day.
Recipe : Umeboshi onigiri/ plum rice ball
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