Umeboshi onigiri — plum-filled rice balls

Wash and cook the short-grain rice following its package or rice-cooker instructions. The 100 ml measure is for uncooked rice.

Let the rice cool only enough to handle safely. Remove any stones from the prepared umeboshi. Wash your hands and moisten them with lightly salted water, or shape through clean food-grade cling film.

Flatten a portion of rice, put a little umeboshi in the center and enclose it completely. Shape gently into a ball or triangle, then add nori if desired.

Eat promptly or refrigerate within 2 hours, or within 1 hour above 32°C. Do not leave cooked rice warm all afternoon; the pickled filling does not make the rice shelf-stable.