If you are a meat lover, this onigiri is perfect for you. It’s so simple yet it can be served as a main dish for lunch or dinner. I use thinly sliced leek as a garnish but chopped spring onion (scallion) or ginger goes well with beef too. If you prefer pork, choose cuts with less fat. This onigiri is great for packing in a lunchbox as it tastes great even when cold.
- Yield: 4
- 140.33 oz (400 g) Cooked Japanese short grain rice
- 1 tbsp Toasted sesame seeds + more to garnish
- 10½ oz (300 g) Thinly sliced beef
- 2 tsp Vegetable oil
- Thinly sliced leek to garnish
- 4 tbsp Japanese soy sauce (shoyu)
- 2 tbsp Sugar
- 3 tbsp Sake
- 4 tbsp Water
- Mix rice and sesame seeds in a bowl. Wet your hands and take one-quarter of the rice and shape into barrels and set aside to cool.
- Combine ingredients for seasoning in a small bowl and mix well.
- Wrap beef around the rice ball.
- Heat oil in a frying pan and put beef wrapped rice ball into the pan. Make sure the ends of the beef face down. Cook all sides of the beef. Remove from heat and set aside.
- Add seasoning to the same pan and bring to the boil. Return rice ball to the pan and coat well with the seasoning.
- Remove from pan and place on a serving plate. Garnish with sesame seeds and thinly sliced leek.