Sunrise Umeboshi Rice Bowl with Nori and Sesame
A beautifully simple bowl of fluffy Japanese rice crowned with a jewel-toned pickled plum, toasted nori ribbons, and a cascade of sesame seeds. The electric tang of umeboshi cuts through the gentle sweetness of warm rice, creating the quintessential Japanese morning ritual in a single bowl.
Ingredients
- 2 bowls hot cooked Japanese short-grain rice
- 4 umeboshi (pickled plums), pitted
- 2 sheets toasted nori, cut into thin strips
- 1 tablespoon toasted white sesame seeds
+ 7 more ingredients
Instructions
Prepare two bowls of freshly steamed Japanese short-grain rice. The rice should be warm and fluffy, ideally just finished cooking.
Remove the pits from the umeboshi and tear or chop the flesh into rough pieces, keeping some whole for presentation.
Mix soy sauce and sesame oil together in a tiny dish to create a light drizzle sauce.
Mound the rice into two serving bowls, pressing gently to create a slight dome shape.
Place the umeboshi pieces in the center of each rice bowl, with one whole umeboshi perched on top as the centerpiece.
Scatter the nori strips around the umeboshi in a loose nest pattern.
Sprinkle both white and black sesame seeds over the entire bowl, then dust with furikake.
Lay the shiso leaf slivers across the top if using, and finish with a tiny pinch of matcha salt on the umeboshi.
Drizzle the soy-sesame sauce lightly around the edges of the rice. Serve immediately while the rice is still steaming.
Nutrition Estimate
Per serving • Estimated by Blinner AI