Pickled Plum Onigiri

This classic Japanese snack recipe is made by pickling fresh plums in Mizkan Pickling Liquid and then folding the pickled plums into sushi rice to form onigiri. Sweet, tart, and savoury, it's the perfect addition to your sushi menu for an authentic taste of Japan.

For Pickled Plums

  • 6 fresh plums, halved and pitted
  • 200ml Mizkan Pickling Liquid

For Onigiri

  • 3 cups cooked Japanese sushi rice, warm
  • 6 pieces nori (seaweed) strips
  • 1 tsp sesame seeds (optional)
  1. Place halved plums into a clean container or jar. Pour Mizkan Pickling Liquid over the plums until fully submerged. Refrigerate and pickle for at least 4 hours or overnight for the best flavour.
  2. To prepare the rice, cook Japanese sushi rice according to package instructions. Allow it to cool slightly until warm but still easy to shape.
  3. Wet your hands lightly with water to prevent sticking then place a small handful of rice in your palm and flatten slightly.
  4. Place a pickled plum half into the centre of the and cover with a little more rice before gently shaping the rice into a triangle or oval.
  5. Wrap a strip of nori around the base of each onigiri and sprinkle with sesame seeds, if desired. We also like to garnish with a little more pickled plum and some shredded nori, but this is completely optional.

Ingredients

For Pickled Plums

  • 6 fresh plums, halved and pitted
  • 200ml Mizkan Pickling Liquid

For Onigiri

  • 3 cups cooked Japanese sushi rice, warm
  • 6 pieces nori (seaweed) strips
  • 1 tsp sesame seeds (optional)

Method

  1. Place halved plums into a clean container or jar. Pour Mizkan Pickling Liquid over the plums until fully submerged. Refrigerate and pickle for at least 4 hours or overnight for the best flavour.
  2. To prepare the rice, cook Japanese sushi rice according to package instructions. Allow it to cool slightly until warm but still easy to shape.
  3. Wet your hands lightly with water to prevent sticking then place a small handful of rice in your palm and flatten slightly.
  4. Place a pickled plum half into the centre of the and cover with a little more rice before gently shaping the rice into a triangle or oval.
  5. Wrap a strip of nori around the base of each onigiri and sprinkle with sesame seeds, if desired. We also like to garnish with a little more pickled plum and some shredded nori, but this is completely optional.