Pork Belly Rice Ball
This simple yet flavorful onigiri recipe offers a delightful twist to traditional rice balls, making it a perfect choice for a quick snack or a charming addition to your bento box. Learn how to create these delectable treats and elevate your culinary skills with the fusion of rich pork flavors and the satisfying texture of seasoned rice, bringing a taste of Japan to your kitchen.
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Servings: 6 rice balls
Calories: 125kcal
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Equipment
Mixing bowl
Plastic wrap
Ingredients
- ½ cup chopped Pork Chashu or Chicken Chashu plus 6 additional slices
- 1 tablespoon seasoning liquid from Pork Chashu or Chicken Chashu
- 3 cups cooked White Rice for Onigiri
- 6 large nori sheets
Instructions
- Put the chopped chashu, chashu seasoning, and rice in a large mixing bowl. Mix well, making sure the seasoning is evenly incorporated.
- Take a handful of the rice mix and form it into a small triangle. Place the chashu slice on top of the triangle.
- Wrap the rice triangle with a sheet of nori before serving. Don’t wrap it too tightly; the nori is meant to just cradle the rice.
Video
Notes
Rice balls can be triangular or round, but a triangle-shape onigiri looks great with a big piece of chashu sticking out of the top. It should look like the onigiri is overflowing. Expensive onigiri shops will go out of their way to show that they aren’t skimping on the filling.
The secret to an impeccable Chashu Onigiri is the tenderness of the pork belly. Slow cooking is the key! Don’t rush it, savor the process.
Nutrition
Serving: 1rice ball | Calories: 125kcal | Carbohydrates: 4g | Protein: 3g | Fat: 15g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.