Umeboshi Shiso Tofu Onigiri is a delicious Japanese rice ball that encapsulates the harmonious blend of tangy umeboshi, aromatic shiso, and creamy tofu. Originating from Japan, onigiri is a popular snack or lunch item that’s both convenient and satisfying. The umeboshi, a pickled plum, offers a unique tartness that complements the earthy notes of shiso leaves. Tofu adds a smooth texture and mild flavor, making this dish both nutritious and refreshing. People love it for its perfect balance of flavors and its ability to be a convenient, handheld meal. Whether you’re enjoying it at home or on-the-go, Umeboshi Shiso Tofu Onigiri provides a delightful taste of Japan.
Umeboshi Shiso Tofu Onigiri
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- rice – 2 Cups
- Umeboshi – 4 Piece
- Shiso – 8 Piece
- Tofu – 200 Grams
- Soy Sauce – 2 Tbsp
- Salt – 1 Tsp
- Sesame Oil – 1 Tbsp
- Nori – 2 Piece
- Sesame Seeds – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
500 Mg
Sodium
55 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Cook the rice in a rice cooker or on the stove until tender and fluffy.
Step 2
While the rice cooks, crumble the tofu into small pieces and sauté in sesame oil until golden.
Step 3
Add soy sauce to the tofu, stir well, and cook for an additional 2 minutes.
Step 4
Remove pits from umeboshi and chop into small pieces. Mix with cooked tofu.
Step 5
Once rice is cooked, let it cool slightly and sprinkle with salt. Mix gently.
Step 6
Take a portion of rice, flatten it, and place some tofu mixture in the center.
Step 7
Wrap rice around the filling to form a ball or triangle.
Step 8
Wrap each onigiri with a shiso leaf and a strip of nori, then sprinkle with sesame seeds.
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