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Brocks Jelly


I really don't know what took me so long to do this. I wanted to combine onigiri and donuts and the best way to do ti, in my opinion, was the deep fry that bad boy. I made my own rice mix, umeboshi jam and then I treated her just like a donut. Its sweet, savory, crunchy and sour. Hope you enjoy.

  • 1 container of umeboshi plums/ or 1/2 cup of the paste.

  • 2 tbs powdered Gelatin

  • 1 cup brown sugar

  • 1/2 cup water

  • 2 cups cooked rice

  • 2 tbs rive vin

  • 1tbs mirin

  • 1tbs white sugar

  • 2tbs rice seasoning. I use Togarashi from Spiceology.  

  • 2 Tbs glutenous rice flour 

  • 2 sheets nori 

  • 8 cups canola oil*



1.5 hours

Let's COOK!

For the Jelly

  1. In a blender, add umeboshi paste, ot pitted umeboshi plums, water and sugar. Blend for approx 30 seconds

  2. Add in Gelatin and blend for another 30 seconds

  3. Pour jelly mixture in a sauce pans, and on med-low heat whisk until little bubbles form.

  4. once you get to ragin boils, bring the heat down to simmer, and simmer while stirring for 1 min.

  5. Taste mixture to see if any additional seasoning need to be added. ( this is up to you and what you like. So if you want it sweeter, go on ahead)

  6. Once you are happy with the flavor, pour on a sheet tray and place in the fridge to cool. Approx 1 hour

  7. ONce you pull the gelly out is shouldnt be runny but thicc like the jam you get from the store. If you jam comes out runny, add in 1 more tbs of gelatin and repeat steps 2-6 

Let's COOK!

For the Rice

  1. Start cooking your rice, use4 the instructions on the container you are using. I like to use jasmine rice and the ratio is 1:1. So 1 cup rice to one cup water. And I prefer to use a rice cooker.

  2. Once rice had finsished cooking let cool for anout 15 min.

  3. To the rice add in togarashi seasoning, sugar, mirim, vinegar and rice flour.

  4. Mix to incorporate

  5. ONce the mixture is well incorporated, grab you onigri maker (pr your hands if you dont have one) and place rice on the bottom, making a hole for filling. 

  6. In that hole add in 1tbs of your jelly and cover with more rice.

  7. Press into a ball, care not to squeeze too tight and bust the jelly.

  8. Fill a pot about 3 inches up with your neutral oil. Heat on medium until it reaches 350⁰F (175⁰ C).

  9. While that heats, cut your nori in 1/2 inch by 2 in rectangle and place on your onigiri

  10. Once the oil's at the right temperature, gently place rice balls 

  11. Flip them after 2-3 minutes until golden or dark brown. Once both sides are cooked evenly, place them on a paper towel or rack to drain & cool. 


While they are cooling place some left over jam on a plate and stack you golden donuts.  Make sure to shcmear those bad boys in the jam while you're eating. This will make our boy brock proud.



Please enjoy

Chef Mary Chibi.jpg


Never be afraid of salt.

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