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Sauces and Condiments, Vegetarian

Fresh pea and umeboshi onigiri filling

Fresh pea and umeboshi onigiri filling
Glenn Koenig / Los Angeles Times

When I was growing up in Tokyo in the '60s, we had bento day at school once a week. This meant Mother had to get up early and fix lunch for her five children. We were proud of her bento, ... Read more

Total time: 10 minutes | Makes enough to fill and garnish 4 onigiri
  • Pinch salt, for salting the boiling water
  • 1/2 cup fresh peas
  • 3 umeboshi, pitted and finely chopped

Step 1Bring a saucepan of salted water to a boil to blanch the peas. Blanch the peas for a minute to bring out the color (do this while the rice is cooking). Drain the peas and set aside. These can be folded into half the amount of cooked rice for the basic onigiri recipe.

Step 2Divide the chopped umeboshi and use to fill 4 onigiri, forming the fresh pea rice around each onigiri.

Note: Umeboshi are pickled plums and are generally available at Asian markets.

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