Monday, February 7, 2022

Step-by-Step Guide to Prepare Favorite Umeboshi onigiri/ plum rice ball

By Henry L Powell  |  February 07, 2022 No comments

Umeboshi onigiri/ plum rice ball.

Umeboshi onigiri/ plum rice ball

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, umeboshi onigiri/ plum rice ball. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Umeboshi onigiri/ plum rice ball is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Umeboshi onigiri/ plum rice ball is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook umeboshi onigiri/ plum rice ball using 5 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Umeboshi onigiri/ plum rice ball:

  1. {Make ready 3 cup of cooked Japanese short-grain rice.
  2. {Make ready 3 of pickled plum / umeboshi.
  3. {Take 3 of seaweed sheets / nori.
  4. {Take 2 tbsp of furikake seasoning for rice.
  5. {Prepare 1 tsp of apple vinegar.

Steps to make Umeboshi onigiri/ plum rice ball:

  1. Remove and discard the seeds from pickled plums and minced it..
  2. Mix rice with vinegar and furikake, then scoop the rice in the onigiri 🍙 mold with pickled plum in the middle or you can use your palm, just wet your palm and scoop the rice into it. Gently press and form the rice into a triangle..
  3. Wrap the rice ball with seaweed. Enjoy!.

So that’s going to wrap it up with this special food umeboshi onigiri/ plum rice ball recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

Author: Henry L Powell

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