Nikumaki onigiri are flavorful Japanese rice balls wrapped in whisper-thin sheets of meat before being grilled and glazed in sweet and savory teriyaki sauce.
- 1 tablespoon toasted sesame seeds - 350 grams cooked short-grain rice - 140 grams thinly sliced beef (4 very thin slices) - 4 grams shiso (cut into thin ribbons) - 2 teaspoons vegetable oil - 3 tablespoons teriyaki sauce
Use a mortar and pestle or a spice grinder to grind the toasted sesame seeds into a coarse meal.
Add the hot rice, ground sesame, and shiso into a bowl and fold everything together.
Flatten off the top of the rice and then divide it into 4 portions.
Place a quarter of the rice on a sheet of plastic wrap.
Roll the rice into a thick cylinder with the plastic wrap.
Unwrap an onigiri and place it on one end of the meat so you can roll it up. Tuck the sides over the ends of the rice to seal the rolls shut.
Add the vegetable oil to a pan over medium heat and brown the rolls on all sides.
Be sure to brown both ends of the onigiri as well.
When the onigiri are evenly browned, use a paper towel to wipe out any excess oil and then add the teriyaki sauce. Roll the onigiri around to coat them with the glaze as it thickens.