Meat Wrapped Onigiri

Method12 steps

1. 1

   Step 1: Coarsely grind all 1 tablespoon toasted sesame seeds with a mortar and pestle or clean spice grinder.

   Uses 1 tablespoon toasted sesame seeds

   
2. 2

   Step 2: Fold all the ground sesame and 4 g shiso ribbons into the 350 g separately cooked, still-hot short-grain rice (350 g), distributing them evenly without crushing the grains.

   Uses Coarsely ground toasted sesame · 4 g green shiso, cut into thin ribbons · 350 g already cooked Japanese short-grain rice

   
3. 3

   Step 3: Flatten the seasoned rice in its bowl and divide it into FOUR equal portions.

   Uses Seasoned sesame-shiso rice

   
4. 4

   Step 4: Lay a piece of plastic wrap on the work surface and scoop ONE quarter of the seasoned rice onto it. Reserve the other three quarters.

   Uses First quarter of seasoned rice

   
5. 5

   Step 5: Use the wrap to shape that first rice portion into a firm thick cylinder. Shape the THREE remaining portions the same way, making FOUR rice cylinders in total.

   Uses First rice portion on wrap · All three reserved rice portions

   
6. 6

   Step 6: For the FIRST onigiri, spread ONE of the four very thin beef sheets on a clean cutting board. Unwrap ONE rice cylinder and set it near the edge of the beef closest to you. Reserve the other three beef sheets and rice cylinders.

   Uses 1 of 4 broad beef slices · 1 of 4 rice cylinders

   
7. 7

   Step 7: Roll the beef around the first rice cylinder and fold its sides over both ends to seal it without gaps. Repeat with all THREE reserved beef slices and THREE reserved rice cylinders; remove all plastic wrap before cooking.

   Uses First rice cylinder on beef sheet · All 3 reserved beef sheets · All 3 reserved rice cylinders

   
8. 8

   Step 8: Heat all 2 teaspoons vegetable oil in a frying pan over medium heat. Add all FOUR meat-wrapped rice cylinders and let the first side brown.

   Uses 2 teaspoons vegetable oil · Four uncooked beef-wrapped rice cylinders

   
9. 9

   Step 9: As each surface browns, roll the cylinders a little to expose a new side. Continue until every side is browned.

   Uses Four beef-wrapped rice cylinders browning in oil

10. 10

    Step 10: Use tongs to stand the cylinders on their ends and brown both ends. Cook the thin beef completely through; where its temperature can be measured, the meat should reach at least 63°C.

    Uses Rice cylinders with browned beef sides

    
11. 11

    Step 11: Carefully absorb excess oil from the pan with a paper towel held in tongs. Add all 3 tablespoons prepared teriyaki sauce and continuously roll all four onigiri until a thick, glossy glaze coats them and almost no sauce remains in the pan.

    Uses Four fully cooked beef-wrapped rice cylinders · 3 tablespoons prepared teriyaki sauce

    
12. 12

    Step 12: Rest the cooked onigiri for at least 3 minutes, then serve FOUR onigiri as TWO portions. For a bento, cool them promptly and refrigerate within 2 hours; transport chilled with an ice pack and keep at 4°C or colder. Do not leave the meat and rice at room temperature until completely cool.

    Rest cooked beef at least 3 minutes · 3 minUses Four glazed cooked meat-wrapped onigiri