Description
Mouthwatering Nikumaki Onigiri: Crispy Pork Rice Balls Delish
Ingredients
Scale
- 300 g cooked Japanese short-grain rice
- 9 slices thinly sliced pork belly
- 1 tbsp cornstarch
- ½ tbsp cooking oil
- 3 tbsp Japanese soy sauce
- 3 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tsp grated ginger root
- 1 tsp grated garlic
- 1 tsp toasted white sesame seeds
- 6 pieces perilla leaves (shiso)
Instructions
- Prepare the Rice: Divide 300 g of cooked Japanese short-grain rice into 50 g pieces (about 1/3 cup). Wet your hands to prevent sticking, and gently shape each portion into a barrel shape.
- Wrap with Pork: Take one slice of pork belly and wrap it around the rice ball lengthways. Use scissors to trim any excess pork for a neat finish.
- Finish the Wrapping: With the remaining excess pork, wrap one half of another slice around the rice ball in the opposite direction until fully covered. Aim for a snug fit.
- Coat with Cornstarch: Dust a plate with 1 tbsp of cornstarch. Roll each pork-wrapped rice ball on the plate to coat with a light layer, shaking off any excess cornstarch before frying.
- Heat the Pan: Place a large frying pan over medium heat and add ½ tbsp of cooking oil. Once hot, gently place the rice balls in and fry, turning occasionally until golden brown and crispy all over—about 8-10 minutes.
- Make the Sauce: In a small bowl, whisk together 3 tbsp of Japanese soy sauce, 3 tbsp of sake, 2 tbsp of mirin, 1 tbsp of sugar, 1 tsp of grated ginger root, and 1 tsp of grated garlic until well combined and the sugar dissolves.
- Crisp the Pork: When the pork is crispy and cooked through, use kitchen paper to wipe up excess oil in the pan, ensuring the sauce sticks properly to the rice balls.
- Add the Sauce: Increase the heat to high and pour the prepared sauce into the pan. Gently turn the rice balls to coat them in the sauce. Cook until the sauce thickens and clings to the rice balls, about 2-3 minutes.
- Garnish and Serve: Sprinkle 1 tsp of toasted white sesame seeds over the top and wrap each rice ball with a perilla leaf for added flavor and flair. Serve and enjoy your delicious homemade Nikumaki Onigiri!
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball
- Calories: 300
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 30 mg