4 Serves
75 Mins
2 g
26 g
0 g
Cook the Japanese short-grain rice using a rice cooker or pot until tender.
Ingredients, vitamins, and health benefits
Cooked Japanese Short-Grain Rice
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Vitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
1 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
287 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 g
While the rice cools slightly, prepare the umeboshi by removing the pits and mashing the flesh.
Wet your hands with water and sprinkle with a little salt to prevent sticking, then take a portion of rice and press a small amount of umeboshi into the center.
Shape the rice into a triangle or ball, then wrap with a strip of nori.
Salt
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
1 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
24 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g10
g35
g
Japanese
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgAlcohol
0 g