Umeboshi and Shiso Rice Balls recipe - ingredients, nutrition and when to eat it
These Japanese rice balls mix tangy, salty pickled plums and fragrant shiso evenly through the rice.
These Japanese rice balls mix tangy, salty pickled plums and fragrant shiso evenly through the rice. They’re easy to eat on the go, so they’re great for a packed lunch or a light meal.
Japanese · 10 minutes to cook
Nutrition (per 226g serving): 348.6 kcal · protein 6.7g · carbohydrate 73.2g · fat 2g · sodium 448.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The saltiness and tartness of pickled plums vary by brand, so taste before adding salt at the end.
Tips: If the rice is too hot, the shiso aroma may fade. Let it cool until it’s just stopped steaming, then mix it in for a brighter aroma.
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Ingredients (1 serving)
- Rice — 1 bowl
- Pickled plums — 1 pc
- Perilla leaves — 2 sheet
- Sesame seeds — 1 tsp
- Salt — 0.2 tsp