Pork belly slices or pork loin slices (sold in Japan for shabu-shabu hot pots)
2 slices of pork per riceball
Yakiniku (Japanese BBQ) sauce
Salt and pepper
Pour the yakiniku sauce into the rice. Sprinkle on a pinch of katakuriko, and prepare small barrel-shaped rice balls.
Wrap the pork slice around the barrel-shaped rice balls. Tidy the shape of your rice balls from on top of the wrapped pork. Wrap with plastic cling film and let rest in the refrigerator to let the flavors settle in before you cook them.
Grill. Once they've started to cook through, you can layer on some yakiniku sauce if you like stronger flavors. If you'd prefer more refreshing flavors, go for salt and pepper.
Story Behind this Recipe
We wrapped our rice balls in pork slices because we got tired of eating them just seasoned and grilled at barbecues.
These don't have to be exact, so don't worry about following the instructions to a tee! People usually fall into either of the following two camps when it comes to condiment choices: yakiniku sauce, or salt and pepper. Definitely try out both!