Seaweed-Wrapped Sticky Rice Onigiri with Pickled Plum Filling

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A traditional Japanese hand snack featuring lightly salted sticky rice wrapped in crisp nori seaweed, encasing a tangy pickled plum center for a perfect balance of flavors. This Japanese-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs short-grain sushi rice, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup short-grain sushi rice
• 1 1/4 cups water
• 1/2 tsp salt
• 2 nori seaweed sheets
• 2 whole umeboshi pickled plums
• 1 tbsp toasted sesame seeds
• 1 tbsp rice vinegar

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup short-grain sushi rice under cold water until water runs clear, then drain. Combine rinsed rice and 1 1/4 cups water in a rice cooker or pot, cook until rice is tender and water fully absorbed, about 15 minutes.
2. Step 2: Transfer cooked rice to a large bowl, sprinkle with 1/2 tsp salt and drizzle 1 tbsp rice vinegar over it. Gently fold the rice with a wooden spatula to season and cool slightly, keeping the grains intact.
3. Step 3: Lay 1 nori seaweed sheet shiny side down on a clean surface. With wet hands, take about 1/2 cup of the warm rice and flatten it into a rectangle about 3 inches wide.
4. Step 4: Place 1 umeboshi pickled plum in the center of the rice rectangle, then fold the rice around it to form a tight triangle-shaped rice ball, sealing the plum inside.
5. Step 5: Wrap the rice triangle with the nori sheet, pressing gently so it adheres. Repeat steps 3-5 for the second onigiri.
6. Step 6: Sprinkle 1 tbsp toasted sesame seeds over each onigiri for added texture and flavor. Serve immediately or wrap in plastic wrap to keep fresh for up to 4 hours.