Mix the shredded cabbage and sesame seeds with the rice.
Roll the rice into bite-sized balls.
Wrap the pork all around the rice balls.
Cook the rice balls in a frying pan, turning them over and rotating occasionally. Once evenly cooked, pour in a mixture of soy sauce and mirin and shake the pan to mix the sauce and the meat together thoroughly.
Story Behind this Recipe
I made these for my daughter who loves meat-wrapped onigiri but hates vegetables.
You don't need to oil the frying pan. I used thinly-sliced pork belly for this recipe. Sprinkle some sesame seeds on top to serve if you like.