This rice is quite special – and even moreso because it tastes as though it took a lot of effort but it is extremely simple! Especially if you have a rice cooker – then it might become one of your new favorites. This recipe is straight from Simply Ming by Ming Tsai – a cookbook I am only just now fully appreciating!
So let’s get to it, right? What is an umeboshi? It is a pickled plum, Japanese style. I found them at my local grocery (Rainbow) but I am certain Whole Foods or many groceries with an “Asian” aisle would stock this as well. They were sold either in jars or in a small tupperware flat type container. I think there are about 20 little pickled plums in my box, but I only used 3 for this recipe. So they go a long way!
The flavor of the umeboshi in the rice is subtle but distinct. And it added a great hint of sourness that perfectly suits the slight sweetness of both the salmon and its miso glaze. The green onion adds a hint of freshness as well. And although I loved this paired with the fish & greens, I’ll be eating the leftovers like a rice salad dish. At least I think I will. If they last that long.
- 1 1/5 c. sushi rice
- 2 c. water
- 3 umeboshi, pitted and finely chopped
- 2 green onions, finely chopped
- Add the rice & water to your rice cooker and tell it to cook. Otherwise just follow the instructions to cook your rice on the stove.
- When the rice is cooked, combine 2 cups cooked with the umeboshi and green onions. Combine well & serve.
- Really, that’s all there is to it!
Note: originally served with Miso Glazed Salmon