Tick the ingredients you need to add your shopping list.
- Cook the rice. You need to shape the rice into balls when it is still hot. Use a small bowl. Take a handful of cooked rice, toss it continuously in the bowl and the rice will form into a loose ball.
- Lightly wet one hand, adding a sprinkle of salt to your palm (this helps with preservation), then form.
- Push a tiny amount of umeboshi inside of the ball -use one plum per 2-3 rice balls.
- Wrap a strip of the nori sheet around the bottom of the rice ball, this adds flavour and nutrition but also helps the rice not stick to your fingers.
Top tip: These are typically eaten cold, any time — though not usually for dinner; they are ideal for lunch on the go. Sometimes warm, freshly made o’nigiris are a great treat.