Seaweed-Wrapped Sticky Rice Onigiri with Pickled Plum Filling

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 & grains (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.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 180 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Seaweed-Wrapped Sticky Rice Onigiri with Pickled Plum Filling take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seaweed-Wrapped Sticky Rice Onigiri with Pickled Plum Filling?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain sushi rice from drying out.

Can I substitute ingredients in Seaweed-Wrapped Sticky Rice Onigiri with Pickled Plum Filling?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seaweed-Wrapped Sticky Rice Onigiri with Pickled Plum Filling for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seaweed-Wrapped Sticky Rice Onigiri with Pickled Plum Filling vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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