Rice Cooked with Umeboshi (Pickled Plum) – Perfect for Bento Rice Balls

Name: Rice Cooked with Umeboshi (Pickled Plum) – Perfect for Bento Rice Balls
Yield: Makes 1.5 to 4 cups (about 270–720 grams) cooked rice
Ingredients: 1.5-4 cups (about 270–720 grams) uncooked Japanese short-grain rice; Same amount as rice (to taste) – water; 1-2 umeboshi (pickled plums); 1.5 cups (about 270 grams) rice cooked with umeboshi; 2 shiso leaves (stems removed, finely chopped); 1 tablespoon toasted sesame seeds; 1 1/2 tablespoons dried baby anchovies (chirimen jako)

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When you cook rice with umeboshi (pickled plum), the saltiness helps create a delicious crispy layer at the bottom.
Recipe background:
My mother used to add umeboshi to rice when cooking, making rice balls that helped us stay refreshed during hot summers. I’ve added a few more ingredients to make it my own.

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Ingredients

Makes 1.5 to 4 cups (about 270–720 grams) cooked rice

1.5-4 cups(about 270–720 grams) uncooked Japanese short-grain rice
Same amount as rice (to taste) – water
1-2umeboshi (pickled plums)
**Ingredients for 4 large rice balls***
1.5 cups(about 270 grams) rice cooked with umeboshi
2shiso leaves (stems removed, finely chopped)
1 tablespoontoasted sesame seeds
1 1/2 tablespoonsdried baby anchovies (chirimen jako)

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Steps

1

Roughly chop the flesh of the umeboshi. You can also use the pits.
Prepare the rice as you normally would.
Add the umeboshi (including the pits) to the rice before cooking.
2

Once the rice is cooked, remove the umeboshi pits and gently mix the rice.
3

For rice balls:
Gently mix together all the ingredients marked with a ☆.
Shape the mixture into rice balls of your preferred size.
Enjoy!