Pork Wrapped Rice Balls

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Nikumaki Onigiri

Simple Japanese rice balls wrapped in tender and crispy pork belly coated in a teriyaki-style glaze. This is an addictive onigiri recipe like no other!

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Nikumaki Onigiri

Yield

6 servings

Type

Rice ball

Time

20 minutes

Level

Medium

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what you'll need:

» cooked Japanese rice » thin pork belly slices » corn starch » soy sauce » sake » mirin » sugar » grated garlic & ginger » sesame seeds » Perilla leaves (optional)

Shape rice

Divide the rice into 50g (1/3 cup) pieces. Wet your hands and shape them into barrels.

1

Wrap

Wrap a piece of pork belly around the rice lengthways (long side) and trim off the excess.

2

Wrap other direction

Use the offcut and half of one more slice to wrap the rice ball in the other direction. Each rice ball should use about 1 and a half slices of pork belly depending on the length.

3

Coat

Dust the outside with a light coating of cornstarch.

4

Fry

Heat a pan on medium and add sesame oil. Add the rice balls and fry. Turn occasionally and fry until golden and lightly crispy all over.

5

Make sauce

While you wait, mix soy sauce, mirin, sake, sugar, grated ginger and grated garlic in a bowl.

6

Add to pan

Once the pork is golden all over, wipe away the excess oil with kitchen paper. Increase the heat and pour the sauce in. Fry until thickened and the rice balls are fully coated.

7

Serve

Sprinkle with sesame seeds and wrap with a Perilla leaf (optional). Enjoy!

8

See the full post for more information plus tips and tricks for perfect results every time!