Umeboshi Plum Rice Balls

[DonnaRedRockMom]

I have been asked for this recipe by several people so I thought I would share it here with all interested:

Rice balls can be made ahead of time and kept for several days without refrigeration making them very convenient for travel, picnics, and just about anywhere you need a quick pick me up without hassles...it is the perfect food for a person on the go Aveline Kushi calls them the macrobiotics’ alternative to fast food:

1 sheet nori
1 cup cooked brown rice
1/2 - 1 umeboshi plum

Toast a thin sheet of nori by holding the shiny side about 10-12 inches over a low flame. Rotate for 3-5 seconds, or until the color changes from black to green. Fold the nori in half and tear it into 2 pieces. Fold and tear again. There should now be 4 pieces (3x3)

Add a pinch of salt to a dish of water and use it to wet hands. Form a handful of rice into a solid ball. Press a hole in the center with your thumb and place a small piece of umeboshi inside. Then close the hole and press the ball together again until it is slid. Cover the rice ball with nori, one piece at a time until it sticks. Dampen your hands occasionally to prevent the rice and nori from sticking to them but do not use too much water.

Variations: Rice balls can be rolled into toasted sesame seeds, green veggies, shiso leaves, dried wakame sheets, or other things you think of.....experiment and enjoy....you can also try other things inside like fish, veggies and other things you enjoy....be careful about what you put inside as some things will need to be eaten right away or refrigerated.

Enjoy...and experiment while cooking you never know what you might discover

Donna
8)

[Christy]

Thanks soo much Donna !

Hugs,
Christy

[ebee]

Thanks for that Donna - when I can find somewhere that sells Umeboshi Plum, I will try that, I recently bought Umeboshi Puree and mixed it with rice, do you know of any other ways of using it

[John Pickard]

We just found whole umeboshi plums in the Macrobiotic/Asian section at our Whole Foods. If ours has it, it's likely yours does, too.

We didn't buy any. We have found umeboshi vinegar, and like it in our soups every now and then - kind of salty. What do they taste like?

I am
Dawg
8)

[ojai22]

Originally Posted by John Pickard

We didn't buy any. We have found umeboshi vinegar, and like it in our soups every now and then - kind of salty. What do they taste like?

I am
Dawg
8)

I use Umiboshi Plum Paste. What does it taste like? Take the tiniest bite and your face contorts horribly, one eye closes, and your tongue hangs out. Also, your ears twitch. If you have breasts they actually perk up. Eat half a teaspoon, which would be about half a plum, and your body goes from acidic to alkaline. I mix half a teaspoon with a few drops of Ohsawa soy sauce in a cup and add a cup of Kukicha tea. Good for what ails you.

😚 😖 😣 😤 😗 😏 😩 😧 😌 😀 😎

♌️

[John Pickard]

Originally Posted by ojai22

I use Umiboshi Plum Paste. What does it taste like? Take the tiniest bite and your face contorts horribly, one eye closes, and your tongue hangs out. Also, your ears twitch. If you have breasts they actually perk up. Eat half a teaspoon, which would be about half a plum, and your body goes from acidic to alkaline. I mix half a teaspoon with a few drops of Ohsawa soy sauce in a cup and add a cup of Kukicha tea. Good for what ails you.

😚 😖 😣 😤 😗 😏 😩 😧 😌 😀 😎

♌️

Since I posted that, I have eaten in a few Japanese restaurants, and I've had one of the umeboshi plum/rice/nori constructions. Lots of white rice... But I very much enjoyed it. I would have them frequently except the affordable plums are all made with MSG and added sugar, both of which I actively avoid. The only ones that aren't are quite expensive... I suppose the paste would be a more economical purchase, though.

[ojai22]

Originally Posted by John Pickard

Since I posted that, I have eaten in a few Japanese restaurants, and I've had one of the umeboshi plum/rice/nori constructions. Lots of white rice... But I very much enjoyed it. I would have them frequently except the affordable plums are all made with MSG and added sugar, both of which I actively avoid. The only ones that aren't are quite expensive... I suppose the paste would be a more economical purchase, though.

The MSG people have found a loophole. They can list MSG as Yeast Extract, and do so. Watch your labels.

♌️

[John Pickard]

Originally Posted by ojai22

The MSG people have found a loophole. They can list MSG as Yeast Extract, and do so. Watch your labels.

♌️

Good to know. Thanks! !

[moonlustere]

Yum