Rice bloghop: Umeboshi Shiitake Sesame Onigiri

by Chef Pandita on September 7, 2011

Post image for Rice bloghop: Umeboshi Shiitake Sesame Onigiri

Hello dear friends! I took a mini-vacation last weekend to go visit my bff Annush who celebrated her 26th birthday on Sunday [Happy Birthday, Princess!] and I thought I had my #ricelove post covered since I had saved and scheduled it to go live on Saturday at 12pm. Saturday afternoon I go check: it wasn’t published. Draft was gone. Poof. Disappeared…

I got back home last night with flu symptoms and lots of work to do. Sipping on tea now while I re-write this post, it will sure be shorter and I hope you all like it :)

I don’t know if you remember August’s Cake Bloghop or #cakelove which was born thanks to the initiative of my dear friend Junia. We had so much fun and got so many submissions that we decided to keep doing it with a monthly theme: September is all about #ricelove. Please link your rice recipes made and posted in September, and head over to Junia’s blog to check out the roundup!

So I had a thousand ideas for this month’s bloghop, it’s funny how my creativity leaned towards japanese dishes: ichigo daifuku, mochi, sekihan, sushi and onigiri [rice balls]. I chose the rice balls because they remind me of my childhood and I found an onigiri mold I hadn’t used in ages. Japanese rice is cooked in a rice cooker but it can easily be made on the stovetop. Just wash rice, drain, add same amount of water and cook covered at low heat for 35-45 min.

Shiitake mushrooms. Can’t live without them. I soaked [dried shiitake] for 15 min in 1/2 cup of water, then chopped them and cooked in their water with soy sauce and mirin.

Japanese rice seasoned with vinegar, salt, sugar and a generous amount of sesame seeds. Umeboshi, shiitake and onigiri mold soaked in water [this prevents rice from sticking to the mold].

Take the base mold…

Fill half with rice…

Add fillings [2-3 pieces of shiitake and an umeboshi]

Top with rice…

Press down with the other part of the mold…

Release and wrap in a piece of nori. You can eat them right away or wrap in plastic film and take them for lunch, picnics etc

Umeboshi Shiitake Sesame Onigiri

  • 1 cup japanese rice
  • 1 cup water
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons toasted sesame seeds
  • 2 dried shiitake mushrooms soaked in 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • Umeboshi
  • Nori sheet cut in strips
  1. Rinse and drain rice, then put in rice cooker with the cup of water. Once its done, season with vinegar, sugar and sesame seeds.
  2. Once mushrooms are hydrated, cut them in pieces and cook in soaking water with soy sauce and mirin.
  3. Using rice mold, follow photo instructions to make your onigiri or rice balls. You can add any filling you like and these are wonderful for bento or picnics :)
September is #ricelove month!

Please join in on the #ricelove fun by linking up any rice recipe from the month of September. The twitter hashtag is #ricelove :)

Co-Hosted by:

Anurhada from Baker Street
Salome from Bloc de Recetas
Valerie from Bon a Croquer
Terra from Cafe Terra
Annapet from The Daily Palette
Amy from Elephant Eats
Shulie from Food Wanderings
Richa from Hobby and More
Deb from Knitstamatic
Mike from Mike’s Baking
Junia from Mis Pensamientos
Reem from Simply Reem
Regan from The Professional Palate
Elizabeth The Queen’s Notebook
EA from The Spicy Rd



Powered by Linky Tools

Click here to enter your link and view this Linky Tools list…

Leave a Comment

{ 16 comments… read them below or add one }

juniakk @ mis pensamientos September 7, 2011 at 2:04 pm

oh my, i’ve always wondered how they made these rice balls!! i had no idea that there were mushrooms or other fillings inside them!!! just started eating brown rice again, almost forgot how yummy it is.

hope you are feeling better soon! miss u!


Rufus' Food and Spirits Guide September 7, 2011 at 2:19 pm

Very cool tutorial!


Chris @ TheKeenanCookBook September 7, 2011 at 2:20 pm

I lived in Japan for a year, working as a teacher in the inaka of Fukuoka-ken. One of my fond memories if stopping at 7-11 or AM/PM for a tasty Onigiri snack whenever I fancied one (which was quite often), be it going or coming from school or headed out to the city for the night life. I miss the convenience of good onigiri. Your post gives me inspiration to start making my own. I have to find those onigiri molds!


Ellie@fitforthesoul September 7, 2011 at 2:43 pm

awww super cute!! I love all these cute japanese molds for rice, like the character ones! I’m sure you’ve seen those? 😛 And I LOOOOVE shrooms….


knitstamatic September 7, 2011 at 9:33 pm

Looks wonderful Yuri, I’ve used umeboshi vinegar but never actually had the fruit. Feel better and happy #ricelove!


yummychunklet September 8, 2011 at 5:21 am

Looks like a fun month! As a Filipina, I adore rice!


Richa@HobbyandMore September 8, 2011 at 11:16 pm

I’ve never had these.. these cute rice onigiri look super fun.. thanks for the tutorial! feel better soon. #ricelove to u.


Baker Street September 9, 2011 at 12:46 pm

I love the step by step pictures! Love your entry panda! I wish i could get my hands on a couple for dinner tonight.


Cher September 9, 2011 at 12:48 pm

Hope you are feeling better…
I am pretty intrigued by the idea of the rice molds – very cool


Mike's Baking (@mikesbaking) September 11, 2011 at 11:57 am

These look lovely!! I want some now!


Annapet (@thedailypalette) September 11, 2011 at 10:04 pm

Google time for rice molds! I am definitely going to make some for my son’s lunch box! Thanks, Yuri! Welcome back, and I hope you are back in the swim of things. I am terribly late here.


cityhippyfarmgirl September 11, 2011 at 11:10 pm

they look wonderful. I’ve never thought of a rice mould…


EA-The Spicy RD September 12, 2011 at 12:37 am

So happy to check out your rice love post :-). I have never heard of onigii before, but they look delicious, especially with the mushrooms! Hope you had a fun trip and are finally feeling better!!


foodwanderings September 15, 2011 at 1:09 am

Hey girlie, you must have had a blast in Miami while we are missing you here. Happy you retraced and uploaded you #riceove post and this entry looks so delicious. It reminds me to put to good use my new Japanese cookbook, make some sushi and some of you Japanese recipes.:)


tatabonita September 16, 2011 at 2:00 am

Hi Yuri, I’m so glad that I can discover so many great blogs through rice bloghop, including yours :D. I’m used to Japanese food since I put myself to the love of making bento. Onigiri is one of the most frequent Japanese forms of food used in making bento. I sometimes love to stuff it with beef/chicken floss then decorate it into cute character for my bento 😀


Elizabeth of QueensNotebook September 17, 2011 at 6:36 pm

What a delightful rice presentation! How unique and creative of you to prepare rice like this, Yuri! Way to go…I must try this great idea!


Previous post:

Next post: