Hand-shaped rice triangles wrapped in nori with a salty pickled plum tucked inside. The everyday Japanese lunchbox and convenience-store staple, easily made vegan with this classic filling.
Cook and rest the rice
Cook the rice in a rice cooker or pot, then let it rest covered off the heat for a few minutes so every grain steams through.
10 minSalt your hands
Dampen your hands with water and rub a little salt into your palms so the rice won't stick.
Portion the rice
Scoop about a cupful of warm rice into your palm and flatten it slightly into a disc.
Add the filling
Press a small hollow into the center of the rice and tuck a pitted umeboshi inside.
Shape into a triangle
Fold the rice over the filling and press it firmly between both palms into a triangle, rotating it to sharpen the three edges.
Wrap in nori
Wrap a strip of nori around the base just before eating so it stays crisp instead of going soft.
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