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Vegan Onigiri with Umeboshi and Nori wrapping

Vegan Onigiri with Umeboshi and Nori Wrapping

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Japanese
Servings 6 onigiri

Equipment

  • Essential equipment
  • Rice cooker or pot with a tight-fitting lid
  • Small bowl of salted water (for wetting hands)
  • Sharp knife (for cutting nori)
  • Mixing bowl
  • Clean towel or plastic wrap (to cover rice as it cools)
  • Alternatives and helpful additions:
  • Onigiri mold (for a more uniform look—great for that cute onigiri vibe)
  • Plastic wrap or reusable onigiri packaging (if prepping for lunchboxes)
  • Silicone bento dividers (to keep your onigiri from getting soggy when packed with other foods)

Ingredients
  

For the rice balls (onigiri)

  • 2 cups Japanese short-grain rice such as sushi rice
  • 2 ½ cups water for cooking the rice
  • 1 ½ tsp sea salt plus more for your hands when shaping
  • 6 –8 umeboshi Japanese pickled plums, pitted

For wrapping

  • 1 sheet of nori cut into 6–8 strips

Optional fillings and add-ons

  • Furikake vegan-friendly rice seasoning
  • Toasted sesame seeds
  • Shiso leaves for extra flavor
  • Avocado or pickled daikon for variety

Instructions
 

Cook the rice properly

  1. Start by rinsing your short-grain rice in cold water 2–3 times until the water runs clear. This removes excess starch and prevents your onigiri from getting mushy. Combine the rinsed rice with water in a rice cooker or pot, and cook according to your equipment’s instructions. Once done, let it steam for 10 minutes before fluffing with a rice paddle or fork.

Prep the fillings

  1. While your rice cooks, pit your umeboshi if they aren't already. Umeboshi are intensely salty and sour, so one per rice ball is usually enough. If you're adding any optional fillings like avocado or pickled veggies, now’s the time to prep those too.

Get your workstation ready

  1. Prepare a small bowl of cold water and dissolve about a teaspoon of salt in it. This is for dipping your hands before shaping each rice ball, which prevents sticking and seasons the outside of the onigiri. Also lay out your nori strips and any garnishes or extra fillings.

Shape the onigiri

  1. While the rice is still warm (but not hot enough to burn), wet your hands with the salted water. Take about ½ cup of rice and flatten it into a small disk in your palm. Place one umeboshi in the center, then mold the rice around it into a triangle or round shape. Don’t compress it too hard—just enough to hold together.

Wrap with nori

  1. Take a strip of nori and wrap it around the base or side of the onigiri. The seaweed helps you hold it without getting sticky fingers and adds a burst of umami. For that picture-perfect onigiri aesthetic, you can also wrap it completely or use cute onigiri face stamps or molds if packing for kids (or just for fun).

Garnish and serve

  1. Sprinkle with sesame seeds, vegan furikake, or tuck in some shiso for extra flavor. Serve immediately or pack them using onigiri packaging if you're meal prepping.