Onigiri (Japanese Rice Balls)
Traditional Japanese rice balls, often stuffed with pork belly and optionally crisped up as yaki onigiri.
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- •1 1/2 pound Pork bellyskinless
- •Saltto taste
- •Brown sugar(optional)small pinch
- •Sushi ricecooked
- •1 tablespoon Neutral high heat oil
- •2 tablespoons Soy sauce
- •2 tablespoons Mirin
- •1 bunch Green onionsthinly sliced tops
- 1
Season pork belly with salt and a small pinch of brown sugar on both sides.
1 min
- 2
Cook pork belly: sous-vide at 70°C for 8 hours or roast at 425°F for 15 minutes, then at 325°F for 1 hour 15 minutes.
8h 0m
- 3
Wash and cook sushi rice, then let it cool.
30 min
- 4
Cut cooked pork belly into half-inch cubes.
5 min
- 5
Heat oil in a pan, sear pork belly cubes until golden brown.
10 min
- 6
Deglaze pan with soy sauce and mirin, reduce by half, add green onions.
5 min
- 7
Wet hands, take 95g of rice, form into a patty, add filling, shape into balls or triangles.
10 min
- 8
Optional: For yaki onigiri, sear rice balls in hot oil until crispy.
6 min
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