Spiced Seaweed and Rice Onigiri with Pickled Plum Filling

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

Delicately shaped rice balls infused with toasted seaweed and a tangy pickled plum center offer a satisfying blend of savory and sour flavors perfect for a Japanese-inspired snack or light meal. This Japanese-inspired recipe (vegetarian), ready in about 50 minutes, turns short-grain sushi rice, water, rice vinegar into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

• 2 cups short-grain sushi rice
• 2 1/2 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 3 nori sheets
• 6 whole umeboshi (pickled plums)
• 2 tbsp sesame seeds
• 1 tbsp toasted sesame oil

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 2 cups short-grain sushi rice under cold water until water runs clear; drain well. Combine the rice with 2 1/2 cups water in a rice cooker or pot, cook until tender and water is absorbed, about 20 minutes. Let rest covered for 10 minutes.
2. Step 2: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula, fanning the rice to cool it to room temperature.
3. Step 3: Toast 3 sheets of nori lightly over an open flame or dry pan until fragrant and slightly crisp; crumble the toasted nori finely and stir it into the cooled rice along with 1 tbsp toasted sesame oil and 2 tbsp sesame seeds for a nutty aroma.
4. Step 4: Moisten your hands with water to prevent sticking, then take about 1/3 cup of the seasoned rice and press it into a compact ball. Make an indentation in the center, place 1 umeboshi (pickled plum) inside, and mold the rice around it to form a tight triangle or ball shape. Repeat with remaining rice and plums.
5. Step 5: Wrap each onigiri with a strip of toasted nori for easy handling and extra flavor. Serve immediately or wrap in plastic wrap for a portable snack.