There’s a undeniable pleasure that comes from the first bite of Nikumaki Onigiri – a delightful combination of tender pork wrapping and perfectly cooked rice. One evening, after returning from a long day filled with endless meetings and fast food lunches, I craved something comforting yet satisfying. That’s when I decided to take simple rice and elevate it with savory pork belly, bringing a slice of authentic Japanese cuisine into my kitchen.
As the fragrant aroma of garlic and ginger filled the air, I couldn’t help but feel transported to a bustling izakaya. This dish is not only quick to prepare, taking just 20 minutes from start to finish, but it also offers a unique twist on traditional onigiri that will win over your family and friends. With these crispy, juicy rice balls on the table, a home-cooked meal suddenly feels gourmet—perfect for a cozy night in or impressing guests at your next gathering. So, roll up your sleeves, and let’s dive into this epicurean adventure!
Why is Nikumaki Onigiri a game-changer?
Crispy Perfection: These rice balls feature a beautifully crisp outer layer, thanks to the pork belly, making each bite irresistible.
Flavor Explosion: The harmonious blend of soy sauce, sake, and ginger infuses the rice with umami, delivering a delightful taste sensation.
Quick and Easy: With just 20 minutes of prep and cooking time, you can whip up a gourmet meal without breaking a sweat.
Impressive Presentation: Wrapped with perilla leaves, these balls are not just delicious; they’re also visually appealing, making them perfect for entertaining.
Versatile Delight: Customize them with different fillings or spices to suit your palate, turning these rice balls into a versatile dish for any occasion!
Get ready to impress with these mouthwatering delights!
Nikumaki Onigiri Ingredients
For the Rice Balls
• 300 g cooked Japanese short-grain rice – This type of rice gives the best texture for sushi-style dishes.
• 9 slices thinly sliced pork belly (approx 12 inches/30cm) – The pork belly provides mouthwatering flavor and a crispy exterior.
For the Coating
• 1 tbsp cornstarch – This helps create a crispy layer on the outside of the rice balls.
• ½ tbsp cooking oil – Opt for a neutral oil to avoid overpowering the dish’s flavors.
For the Sauce
• 3 tbsp Japanese soy sauce (koikuchi shoyu) – Key for adding depth and authentic umami to the dish.
• 3 tbsp sake – This rice wine enhances the complexity of flavors in the sauce.
• 2 tbsp mirin – A sweet rice wine that balances the saltiness of the soy sauce.
• 1 tbsp sugar – Helps to thicken the sauce while adding a touch of sweetness.
• 1 tsp grated ginger root or ginger paste – Adds a fragrant warmth to the sauce.
• 1 tsp grated garlic or garlic paste – For an extra kick of flavor.
For Garnishing
• 1 tsp toasted white sesame seeds (optional) – Adds a lovely crunch and visual appeal.
• 6 perilla leaves (shiso) (optional) – These leaves offer a unique minty flavor that elevates each bite of Nikumaki Onigiri.
Gather these ingredients and prepare for a culinary adventure that will transform dinner into a feast!
How to Make Nikumaki Onigiri
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Prepare the Rice: Divide 300 g of cooked Japanese short-grain rice into 50 g pieces (about 1/3 cup). Wet your hands to prevent sticking, and gently shape each portion into a barrel shape.
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Wrap with Pork: Take one slice of pork belly and wrap it around the rice ball lengthways. Use scissors to trim any excess pork for a neat finish.
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Finish the Wrapping: With the remaining excess pork, wrap one half of another slice around the rice ball in the opposite direction until fully covered. Aim for a snug fit.
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Coat with Cornstarch: Dust a plate with 1 tbsp of cornstarch. Roll each pork-wrapped rice ball on the plate to coat with a light layer, shaking off any excess cornstarch before frying.
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Heat the Pan: Place a large frying pan over medium heat and add ½ tbsp of cooking oil. Once hot, gently place the rice balls in and fry, turning occasionally until golden brown and crispy all over—about 8-10 minutes.
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Make the Sauce: In a small bowl, whisk together 3 tbsp of Japanese soy sauce, 3 tbsp of sake, 2 tbsp of mirin, 1 tbsp of sugar, 1 tsp of grated ginger root, and 1 tsp of grated garlic until well combined and the sugar dissolves.
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Crisp the Pork: When the pork is crispy and cooked through, use kitchen paper to wipe up excess oil in the pan, ensuring the sauce sticks properly to the rice balls.
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Add the Sauce: Increase the heat to high and pour the prepared sauce into the pan. Gently turn the rice balls to coat them in the sauce. Cook until the sauce thickens and clings to the rice balls, about 2-3 minutes.
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Garnish and Serve: Sprinkle 1 tsp of toasted white sesame seeds over the top and wrap each rice ball with a perilla leaf for added flavor and flair. Serve and enjoy your delicious homemade Nikumaki Onigiri!
Optional: Serve with extra perilla leaves for a fresh touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Nikumaki Onigiri
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Perfectly Shaped Rice Balls: Ensure your hands are wet while shaping the rice to prevent sticking, which makes for cleaner, more attractive Nikumaki Onigiri.
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Trim Pork Neatly: Scissors make it easy to trim the excess pork belly. Ensuring it’s tight around the rice helps maintain shape during frying.
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Cornstarch Coating: A light dusting of cornstarch is key for that golden, crispy outer layer. Don’t skip this step—it works wonders for texture!
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Monitor Frying Temperature: Frying at medium heat allows the pork to cook through without burning. Adjust as needed for even browning.
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Sauce Timing Matters: Wipe excess oil before adding the sauce; this ensures the sauce clings beautifully to each rice ball, enhancing flavor.
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Personalize Fillings: Get creative with spices and extra ingredients in the rice to make your Nikumaki Onigiri unique and delightful for your family and friends!
Make Ahead Options
These Nikumaki Onigiri are perfect for meal prep enthusiasts! You can prepare the rice balls in advance by shaping them into barrels and wrapping them with pork, then refrigerate them for up to 24 hours. To maintain their quality, wrap each rice ball tightly in plastic wrap to avoid drying out. On the day of serving, simply heat a little cooking oil in a pan and fry the chilled rice balls until they are golden and crispy, which takes about 8-10 minutes. Once cooked, drizzle them with the sauce, and you’ll have delicious homemade rice balls that taste just as fresh as the day you made them!
What to Serve with Nikumaki Onigiri?
Let the delightful combination of flavors and textures unfold as you create a memorable dining experience around these crispy rice balls.
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Soy Sauce Dipping Sauce: A simple extra splash of soy sauce heightens the umami flavors, allowing each bite of Nikumaki Onigiri to shine.
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Steamed Bok Choy: These tender greens provide a crisp contrast, with a light garlic sauce adding a pop of vibrancy to your dish.
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Cucumber Salad: Refreshing and crunchy, a lightly dressed cucumber salad balances the richness of the pork, offering a light, cleansing bite.
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Miso Soup: Warm, savory miso soup enhances the Japanese culinary theme, and its soothing flavors complement the rice balls beautifully.
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Pickled Ginger: The sharpness of pickled ginger adds a zesty zing, cleansing the palate and enhancing your overall dining experience.
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Sesame Noodles: Cold sesame noodles can add a delightful bite and nutty flavor, making for an enjoyable and varied meal.
Pairing Nikumaki Onigiri with these delicious sides ensures a feast that will warm your heart and leave your guests craving more!
How to Store and Freeze Nikumaki Onigiri
Room Temperature: Enjoy leftover Nikumaki Onigiri within 2 hours of cooking to maintain optimal flavor and texture.
Fridge: Store the rice balls in an airtight container for up to 3 days. For best results, reheat before serving to get that crunch back.
Freezer: Freeze cooked Nikumaki Onigiri individually wrapped in plastic wrap for up to 1 month. Thaw in the fridge overnight before reheating for a quick meal.
Reheating: Reheat in a pan over medium heat until warmed through, or use an air fryer for just a few minutes to restore their signature crispiness.
Nikumaki Onigiri Variations
Feel free to get creative and customize your Nikumaki Onigiri with these exciting twists!
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Vegetarian: Substitute pork belly with thinly sliced eggplant or zucchini for a delicious, meat-free version. Grilling or pan-searing the veggies adds a smoky flavor.
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Spicy Kick: Mix sriracha or crushed red pepper flakes into the rice for a fiery version that ignites your taste buds. This twist will give every bite a delightful, spicy surprise!
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Cheesy Delight: Add a small cube of cheese in the center of each rice ball before wrapping with pork. The melted cheese creates a deliciously gooey center.
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Herbed Rice: Incorporate fresh herbs such as basil or cilantro into the rice for an aromatic surprise. The fragrant herbs elevate the flavor profile to new heights!
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Miso Flavor: Brush the pork belly with a layer of miso paste before wrapping for a rich, umami flavor. It adds depth and an irresistible complexity to your rice balls.
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Sweet & Savory: Add a drizzle of honey or maple syrup into the sauce for a sweet twist that pairs beautifully with the salty soy sauce. This creates a mouthwatering blend of flavors.
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Smoky Bacon: Swap out pork belly for smoked bacon for a wonderfully rich, smoky flavor. The crispness of bacon will take your Nikumaki Onigiri to another level of deliciousness!
Feel inspired? These variations will allow you to whip up your personal twist on this fantastic dish! Enjoy!
Nikumaki Onigiri Recipe FAQs
What type of rice should I use for Nikumaki Onigiri?
Absolutely! Using Japanese short-grain rice is essential as it provides the perfect texture for sushi-style dishes, ensuring your rice balls are both sticky and flavorful.
How should I store leftover Nikumaki Onigiri?
Store your leftovers in an airtight container in the fridge for up to 3 days. To revive their crispy texture, reheat them in a pan over medium heat or use an air fryer for a few minutes before serving.
Can I freeze Nikumaki Onigiri?
Yes! To freeze, wrap each rice ball individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 1 month. Thaw them in the fridge overnight before reheating.
What if my pork is too fatty or greasy?
If you encounter overly fatty pork belly, you can use a paper towel to gently pat the pork after frying to absorb some excess grease. This helps ensure your Nikumaki Onigiri isn’t too oily and keeps them light and crispy!
Are there any dietary considerations for Nikumaki Onigiri?
Certainly! If you’re making these for someone with dietary restrictions, consider substituting the pork belly with chicken or tofu for a delicious variation. Always ensure to check for any allergies with ingredients, especially in the sauce.
How do I achieve crispy rice balls?
For perfect crispiness, first, coat your rice balls lightly with cornstarch before frying. Fry them at medium heat, turning them until they’re golden brown and crispy on all sides. This technique ensures they are seasoned and textured beautifully!
Mouthwatering Nikumaki Onigiri: Crispy Pork Rice Balls Delish
Ingredients
Equipment
Method
- Prepare the Rice: Divide 300 g of cooked Japanese short-grain rice into 50 g pieces (about 1/3 cup). Wet your hands to prevent sticking, and gently shape each portion into a barrel shape.
- Wrap with Pork: Take one slice of pork belly and wrap it around the rice ball lengthways. Use scissors to trim any excess pork for a neat finish.
- Finish the Wrapping: With the remaining excess pork, wrap one half of another slice around the rice ball in the opposite direction until fully covered. Aim for a snug fit.
- Coat with Cornstarch: Dust a plate with 1 tbsp of cornstarch. Roll each pork-wrapped rice ball on the plate to coat with a light layer, shaking off any excess cornstarch before frying.
- Heat the Pan: Place a large frying pan over medium heat and add ½ tbsp of cooking oil. Once hot, gently place the rice balls in and fry, turning occasionally until golden brown and crispy all over—about 8-10 minutes.
- Make the Sauce: In a small bowl, whisk together 3 tbsp of Japanese soy sauce, 3 tbsp of sake, 2 tbsp of mirin, 1 tbsp of sugar, 1 tsp of grated ginger root, and 1 tsp of grated garlic until well combined and the sugar dissolves.
- Crisp the Pork: When the pork is crispy and cooked through, use kitchen paper to wipe up excess oil in the pan, ensuring the sauce sticks properly to the rice balls.
- Add the Sauce: Increase the heat to high and pour the prepared sauce into the pan. Gently turn the rice balls to coat them in the sauce. Cook until the sauce thickens and clings to the rice balls, about 2-3 minutes.
- Garnish and Serve: Sprinkle 1 tsp of toasted white sesame seeds over the top and wrap each rice ball with a perilla leaf for added flavor and flair. Serve and enjoy your delicious homemade Nikumaki Onigiri!