Divide the rice into 15-18 g portions and use cling film to shape into balls. Combine all of the ingredients marked with ■.
This time, I used store-bought microwaveable rice.
Wrap the rice balls with meat and use the palms of your hands to shape them into balls. Season with salt and pepper.
Sprinkle some flour over the top.
Add some vegetable oil and a little sesame oil to a frying pan and cook the meat-wrapped riceballs until browned. Then add the sauce from. Heat it up and coat the meatballs with it.
Top with white sesame seeds and skewer them through!
Story Behind this Recipe
Whenever I try to eat meat-wrapped onigiri they always fall apart and it makes them really hard to eat. That's why I made them into small, bite-sized balls.
I used sushi vinegar this time, but they probably taste nice cooked in store-bought sauce too. These pinchos taste great when cold too. You can store them in the freezer and heat them back up in the microwave later.