SALTED PLUMS JAPANESE RECIPES

Steps:

• Rinse rice; drain well. Put into a saucepot or into rice cooker and add water according to package or manufacturer’s instructions (rice cooked in a rice cooker will likely use less water than if cooked on the stovetop). Cook until tender and liquid is absorbed.In a microwave-safe bowl, combine vinegar, sugar and salt. Microwave for 20 to 30 seconds until sugar is dissolved.Transfer warm rice to a cookie sheet or casserole dish and spread into a thin layer. Sprinkle with vinegar mixture as you gently fold the rice (you want the rice to stay fluffy, so don’t squash it as you stir) until evenly coated. Fan with a thick piece of cardboard as you stir (or something similar) to help the rice cool down more quickly.Have a bowl of water next to you while you work; continually wet your hands to keep the rice from sticking.When the rice is cool enough to handle, grab a golf-ball sized chunk of rice and place it in your palm. Form an intent, then place about 1/2 a teaspoon of chopped plum or other filling inside. Top with another bit of rice.With moistened hands, form the rice into a ball or triangle shape as desired. Wrap in seaweed, pressing lightly to adhere. Repeat with remaining rice.Serve immediately so seaweed remains crisp. Unwrapped onigiri can also be made and filled ahead of time; store in an airtight container in the refrigerator for up to 2 days. Wrap in seaweed just before serving.

Steps:

• Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori.
• Place sliced avocado and a small slice of Umeboshi on top of rice.
• Wrap and voila! Your umeboshi wrap is ready to serve