Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

A Tokyo correspondent for The Associated Press is sharing her basic onigiri recipe. It uses umeboshi (salted Japanese plums), but what you put inside can be just about anything — fish, meat, veggies, ...