Rice balls are the perfect snack or lunch because they don’t need to be refrigerated or warmed making them a great on-the-go option.

Brown Rice Balls

2 cups brown rice
1 package of nori seaweed
1 package of umeboshi plums or paste

Wash and rinse 2 cups of rice under cold water until water runs clear and place rice into pressure cooker. Add 4 cups of water and a pinch of sea salt and stir. Seal pressure cooker and cook on high. Set timer for 30 minutes. Let the pressure cooker cool for 20 minutes before taking off the lid. Alternative: Cook in regular pot for 30-45 minutes.

Take pit out of each plum. Tear plums into small pieces to be used for the center of the rice balls. Or use Umeboshi paste rather than plums.

Next, toast the nori seaweed on both sides by gently waving over a low gas flame until the nori turns dark green. Fold and tear nori into several pieces and set aside.

Moisten hands in bowl of water and form a firm ball of rice a little larger than a golf ball. Push a small piece of pickled plum into the center with your finger. Using damp hands, take a piece of nori seaweed and press around rice ball. You might want to use 1/2 a sheet total for each ball. Repeat making rice balls until your ingredients are gone.