Pickled Plum Rice
Pickled plum rice, also known as umeboshi rice, is a traditional Japanese dish often enjoyed in bento boxes or as a side dish. Umeboshi is a fermented Japanese plum that lends a distinctive tart and slightly salty flavor to the dish. When mixed with rice, it creates a refreshing and balanced taste that pairs perfectly with light meals or grilled dishes. Sesame oil and toasted sesame seeds further enhance the depth of flavors, while rice vinegar adds a slightly sweet and sour character to this simple but special dish.
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Ingredients for this recipe
Servings: 2
200
g
Jasmine rice
400
ml
Water
3
Pickled plums (Umeboshi)
20
ml
Rice vinegar
10
g
Sugar
1
tsp
Salt
10
ml
Sesame oil
1
tbsp
Toasted sesame seeds
2
db
Green onions
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Preparation Steps
1
Rinse the jasmine rice thoroughly in cold water. Cook in 400 ml of water until all the liquid is absorbed and the rice is tender.
2
While the rice is cooking, remove the pits from the pickled plums (umeboshi) and mash them with a fork or finely chop with a knife.
3
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently until the sugar is dissolved.
4
Once the rice is cooked, stir in the vinegar-sugar mixture and the mashed plums. Gently mix to evenly distribute the flavors.
5
Drizzle the rice with sesame oil, then sprinkle with toasted sesame seeds and finely chopped green onions.
6
Let it rest for 5 minutes to allow the flavors to meld. Serve warm or cold.
