Umeboshi Rice Balls

*Adapted from a Palo Coleman Recipe

(Veg, V, GF) • Serves 8-10

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This is a vegan appetizer made with sushi rice and pickled Japanese plums. Sushi rice is steamed Japanese rice, short-grain rice, that is delicately seasoned with a vinegar and sugar mixture. Umeboshi are pickled Japanese plums that are dried and preserved with salt. They have a sweet, tangy, tart flavor and compliment the sushi rice very nicely. You can make your own umeboshi but it takes months. I’ve never tried this, although it is on my list! I buy my umeboshi at any Asian grocery store or Whole Foods. Feel free to substitute the cucumber for the umeboshi, oshinko, or any other vegetable or fish of your liking.

Ingredients

  • 2 cups Japanese sushi rice

  • 2 cups plus 4 tablespoons water

  • ¼ cup rice vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • Umeboshi

  • Black sesame seeds

  • Pickled ginger

  • Wasabi

  • Soy sauce













Method

1. Place sushi rice into a strainer and rinse with cool water 2-3 times. Swirl the rice around with your hand and pour off the clear water each time. Allow the rice to soak in clean water for 30-40 minutes.

2. Place strained rice and measured water in a pot. Bring to a boil. Cover and allow to simmer for 25 minutes. Remove from heat and let the rice sit covered for 10-15 minutes.

3. While the rice is cooking, put the rice vinegar, sugar, and salt in a small saucepan. Bring to a light boil then lower heat and cook down for about 5 minutes. Allow to cool.

4. Pour vinegar mixture over finished rice and stir.

5. Prepare a large cutting board (preferably wood to soak up the moisture from the rice) and cover it with a layer of black sesame seeds. Lay the rice in one even layer over the sesame seeds. You may have extra rice, just save this in the pot for round two! Allow the rice to sit on the board for a few minutes to soak up some of its moisture, about 10 minutes.

6. Prepare the umeboshi by cutting them in half and discarding the pit. When ready to make the rice balls, have a small bowl of rice vinegar ready to dip your hands into.

7. Dip your fingers into the rice vinegar and coat the palm of your hands with the vinegar. Grab a section of the rice with one hand, keeping it intact, and a piece of umeboshi with the other hand. Place the umeboshi in the center of the rice and wrap the rice around the plum. Form it into a ball with your hands. Continue making rice balls with the remaining rice and umeboshi. Serve with pickled ginger, wasabi, and soy sauce.