Rice Balls with Umeboshi and Bonito Flakes

Name: Rice Balls with Umeboshi and Bonito Flakes
Yield: 2 servings
Cuisine: American
Ingredients: 2 rice bowls' worth Cooked rice (warm) 1, large Umeboshi (large); 1/2 pack Bonito flakes; 1 dash Soy sauce; 2 sheets Nori seaweed; 1 Salt

cookpad.japan @cookpad_jp

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. Recipe by miiiiic

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

cookpad.japan @cookpad_jp

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

Saved

Ingredients

2 servings

2rice bowls' worth Cooked rice (warm) 1, large Umeboshi (large)
1/2pack Bonito flakes
1 dashSoy sauce
2sheets Nori seaweed
1Salt

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Steps

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.