Rice mix

Soy sauce with reduced salt

Plum meat

Seaweed powder

Japanese plum rice balls

Rice soaked and boiled simmering for twenty minutes, tossing to fluff. Try to choose rice that is full of grains and a little glutinous, it is better to mold. I used Koshihikari rice from the kitchen. In order to make the grains clear, I put in less water than I usually do.

You can choose any rice mix you want, but the one I bought has five flavors in one packet, so you can change the flavors and make sure it doesn't go to waste.

I used four sachets of bonito flavor. Mix well with the rice.

Buy this umeboshi without the core, otherwise it's a pain in the ass to have to remove the core and stuff.

Put a small ball of rice into the mold, then put one or half of a plum.

Add another small dollop and press firmly.

Taste the rice and coat both sides of the rice ball with a reduced-salt soy sauce sauce so that it is not too salty.

Preheat the oven. Brush a baking sheet with oil or line it with tinfoil to prevent sticking. I laid out the tinfoil and brushed with oil. The center layer of 180 degrees for about 10 minutes. I like the charred texture, bake a little longer. Anyway, the color is almost ready. You can also use a pan to fry on both sides, I'm lazy, so direct oven.

When I took the rice balls, mine were still a bit sticky, so I took them out directly and let the surface fall off a bit. So take a knife and cut down the tinfoil along the rice ball circle, shallow cut to avoid scratching the baking sheet. Turn the rice ball over and gently peel it off. Sprinkle some seaweed powder to decorate before eating, finished.