A recipe for refreshing ume (plum) and shiso (perilla) salted kelp onigiri that can be made easily by simply mixing the ingredients. Recommended for boosting appetite and recovering from fatigue. These exquisite rice balls are perfect for summer, with the fragrant aroma of perilla and pickled plums sure to whet your appetite. Try making them!
Ingredients
Main Ingredients (4 rice balls)
- Cooked Rice 350g
- Perilla Leaves 5 sheets
- Pickled Plums 2
- Bonito Flakes (Katsuobushi) 4g
- Salted Kelp 5g
- White Sesame Seeds 2 tsp
Seasonings
- [A] Sesame Oil 1 tsp
- [A] Mentsuyu (Noodle Soup Base) 1 tsp (double strength)
Steps
- Wash the perilla leaves and pat them dry with paper towels.
- Trim the stems from the perilla leaves. Roll them tightly from the stem end, cut in half, stack, and then thinly slice.
- Coarsely chop the thinly sliced perilla leaves.
- Remove the pits from the pickled plums.
- Mince the pitted pickled plums with a knife.
- Place 350g of cooked rice in a bowl and gently break it up.
- Add 1 tsp Mentsuyu (Noodle Soup Base), 1 tsp Sesame Oil, and 5g Salted Kelp to the rice and mix well until evenly combined.
- Add the 2 minced Pickled Plums, 4g Bonito Flakes (Katsuobushi), and 2 tsp White Sesame Seeds to the rice and mix thoroughly. (Key Tip!) Taste and adjust the seasoning. If it's too strong, add more rice. If it's too weak, add more pickled plums, salted kelp, or mentsuyu.
- Gently fold in the 5 coarsely chopped Perilla Leaves. (Key Tip!) Be careful not to overmix to avoid bruising the perilla leaves.
- Divide the mixture into 4 equal portions and shape them into rice balls using an onigiri mold or your hands.
- For freezing, allow the rice balls to cool completely, then wrap each one individually in plastic wrap and store them in a freezer bag. (Key Tip!) The perilla leaves may change color. If this is a concern, omit the perilla leaves or avoid freezing.
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