Black Rice Onigiri

Instructions

1. 1

   Rinse Agriko black rice under cold running water, stirring gently with your fingers until the water runs almost clear, about 2-3 minutes. This removes excess starch and ensures fluffy rice.

2. 2

   Add the rinsed black rice and 2.5 cups of water to a pot. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 25-30 minutes until all water is absorbed and rice is tender.

3. 3

   While rice cooks, prepare the seasoning: combine rice vinegar, sugar, and ½ teaspoon of sea salt in a small bowl, stirring until sugar dissolves.

4. 4

   Once rice is cooked, transfer to a large bowl and gently fold in the vinegar mixture until evenly distributed. Let cool for 5 minutes until comfortable to handle.

5. 5

   Dampen your hands with water and sprinkle with a pinch of salt. Grab about ¼ cup of rice and gently shape into a triangle or ball, creating a small indent in the center with your thumb.

6. 6

   Place one umeboshi plum in the indent of each onigiri, then gently close the rice around it. Press lightly so the rice holds its shape without compacting too much.

7. 7

   Roll sesame seeds onto the sides of each onigiri, then wrap a nori strip around the base. Arrange on a serving platter and serve at room temperature or slightly warm.