Onigiri Ume Shiso — Japanese Plum & Perilla Rice Balls

🛒 Ingredients

• #Rice Base;
• 2½ cups freshly cooked Japanese short-grain rice (warm, best for stickiness)
• 1–2 tbsp warm water (for dampening hands while shaping)
• Pinch of fine sea salt (to season rice lightly)
• #Filling & Aromatics;
• 4–5 pieces vegan umeboshi (pickled plum — without bonito/fish-based seasoning)
• 6–8 fresh green shiso leaves (perilla) — or 1 tsp dried shiso powder
• ½ tsp toasted white sesame seeds.. 1 tsp soy sauce or tamari (optional, extra umami)
• #Wrapping & Garnish;
• 2–3 sheets nori, cut into thin strips (optional, to wrap bottom)
• Extra pinch of salt — for hands while shaping

👩‍🍳 Instructions

1. 1

   Prepare the umeboshi: Remove pits from pickled plums. Chop the flesh finely into small bits — this distributes the tangy flavour evenly without overwhelming the rice.

2. 2

   Prep shiso: Rinse fresh shiso leaves, pat dry, remove stems, and slice thinly into ribbons. If using dried shiso powder, measure and set aside.

3. 3

   Mix the rice: Place warm rice into a large bowl. Add chopped umeboshi, shiso, sesame seeds, a pinch of salt, and optional light soy sauce. Fold gently with a rice paddle — do not mash; keep grains fluffy and distinct.

4. 4

   Shape the onigiri: Dampen hands well with salted warm water — this is key to prevent sticking. Take about ½ cup rice per portion. Cup hands and press firmly into a neat triangle or round shape — compact gently so it holds together, but keep the inside soft.

5. 5

   Finish & serve: Wrap a thin strip of nori around the base if you like — makes it easy to hold. Sprinkle a tiny pinch of extra shiso or sesame on top. Serve at room temperature or slightly warm — enjoy the refreshing tang and herbal fragrance!