Rice balls were traditionally made for farmers working in the fields during the rice planting season in Japan. A preparation area was set up near the fields, and mothers and daughters would prepare rice balls for the community to share at lunchtime.
Because of the umeboshi inserted into the centre of the rice, the balls can be kept for a few days without refrigeration and are thus ideal for taking on hikes, aeroplane trips, and used in school or work lunches.
A cup of rice is shaped into a large ball and placed on a sheet of nori
A small hole is made halfway down into the ball and a piece of umeboshi plum is inserted
Two opposite corners of the nori sheet are brought to the centre of the rice ball
The other two corners of the sheet are brought to the centre of the ball and the nori is shaped around it
Rice balls