Delicious and convenient, Onigiris are a staple food in Japanese culture. In Japan, onigiri can be found everywhere: in supermarkets, convenience stores, train stations, cafeterias, or even at the Depa-Chika (Chika means basement. The gourmet food section of a Japanese department store is always located in the basement.)

The latest popular onigiri is the Nikumaki Onigiri, meat-wrapped rice balls. A small rice ball wrapped in thin slices of meat, grilled and coated with a sweet and salty sauce. Who doesn’t love the combination of savory grilled meat and rice with delicious yakiniku sauce? This onigiri can be enjoyed as a snack, an appetizer, a light dinner, or the main act in your bento box.

We will show you a simple way to make the Nikumaki Onigiri with Yakiniku-No-Tare, Japanese BBQ Sauce.

Nikumaki Onigiri 

Ingredients

• About 2 cups warm cooked rice 
• 10 thin sliced pork or beef
• 2 tbsp All Purpose Flour
• 2 tbsp vegetable oil
• 3 tbsp Yakiniku-No-Tare (Japanese BBQ Sauce)

Optional

• Lettuce (To wrap Nikumaki Onigiri)
• 1/2″ square cheese (put in the center of the rice.)
• Thin Sliced Shiso Leaves (topping)
• Sliced Green Onion (topping)
• Toasted Sesame Seeds (topping)

Directions

1. Place 2 tablespoons of rice in the center of the wrap.

2. Gather the four corners of the wrap together and shape the rice into a 1-inch ball. Repeat 10 times.
 *Optional: Put a 1/2-inch square of cheese in the middle of the rice for cheese lovers.

3. Flatten a slice of meat on new plastic wrap. Completely cover the rice ball with meat.

4. Lightly dust rice balls with flour.

5. Heat a frying pan at medium heat and add vegetable oil.

6. Place the rice ball end side down. Do not move until the surface sets.

7. Continue rolling and cooking until the meat is cooked through.

8. Add sauce and grill to coat the rice balls.

9. Enjoy with toppings of your choice. We also recommend wrapped in lettuce when eating.