Wrapped Onigiri Topped With Cheese!

Wrapped Onigiri Topped With Cheese!

Why not try this on a hike, a barbeque or a hanami (cherry blossom viewing) picnic? These meat-wrapped onigiri (rice balls) are light yet rich and topped with cheese!

Ingredients: 2 servings

Thinly sliced pork belly
300 g
Plain cooked rice
1 rice cooker cup's worth (180ml uncooked)
Shiso leaves
White toasted sesame seeds
2 tablespoons
○ Soy sauce
1 tablespoon
○ Mentsuyu
1 tablespoon
○ Sugar
1 teaspoon
○ Sake
2 tablespoons
○ Mirin
2 tablespoons
Sliced cheese
6 slices
to taste


1. Shred the shiso leaves finely, and put them into a bowl of water.
2. Mix the tightly squeezed out shredded shiso and toasted white sesame seeds into the freshly cooked rice.
3. Divide the rice into 6 portions and form into balls.
4. I used thinly sliced pork belly.
5. Wrap a slice around a rice ball.
6. I wrapped another slice around it, turning the rice ball 90 degrees. Please use as many slices of meat as you want.
7. I made 6.
8. Pan fry the meat wrapped rice balls, starting with the seam sides down.
9. When the meat is browned, turn the rice balls over.
10. Cook them on the ends too.
11. When they are browned all over.
12. Wipe the fat out of the frying pan with paper towels!
13. Add the ○ ingredients. It will sizzle! Don't burn yourself!
14. Simmer to reduce the sauce!
15. Don't burn it!
16. This sauce is so yummy!
17. Top with sliced cheese..
18. Microwave the cheese topped rice balls for a short amount of time.
19. When the cheese melts they're done!
20. Sprinkle with some dried parsley or something. Dig in!

Story Behind this Recipe

It just came to my mind.