Homemade Sushi Dragon Eggs with Tangy Ume Center
Dragon Eggs with Umeboshi Centerumeboshi plum for a pop of traditional sushi flavor. You can make small dragon eggs for little ones. Growing up, our kids would eat just about anything if we put umeboshi plums, paste, or vinegar on or in it! These tasty "Dragon Eggs" are a huge hit with kids of all ages. They're super easy to make and can be filled with a simple piece of umeboshi plum for a pop of traditional sushi flavor.
- 4 sheets Emerald Cove Organic Pacific Toasted Nori
- 4 cups cooked brown rice
- 2 - 4 Emperor’s Kitchen Umeboshi Pickled Plums
- Carefully tear each sheet of nori in half, then tear each half into halves.
- Moisten your hands in lightly salted water, then gently but firmly form about ½ cup of the rice into a ball. Wet your hands as necessary to prevent sticking, but use as little water as possible. Continue until all 8 are finished.
- Press your index finger into the center of the rice ball and insert ¼ to ½ umeboshi plum (depending on its size), or about ¼ tsp umeboshi paste. Seal the opening.
- The outside of the ball may be rubbed lightly with umeboshi or miso for extra flavor. Umeboshi also helps preserve the rice and aids its digestion.
- Using 2 squares of nori, cover each rice ball. At first, it may look a little ragged; set it down, wrap the rest, then come back to the first, and gently pack as you would a snowball.
Debi Athos has been happily cooking wholesome and tasty foods for over 47 years. She lives with his Natural Lifestyle family in Asheville, NC.