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–+ servings
Beef wrapped onigiri or Nikumaki Onigiri is a mouthwatering Japanese rice dish that's flavorful and satisfying.
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Meat Wrapped Onigiri

With sesame-flavored rice wrapped in thinly sliced beef glazed with shiny teriyaki sauce, this Meat Wrapped Onigiri recipe makes for an easy meal that's perfect for packing into a bento lunch.
Course Entree
Cuisine Japanese
Keyword bento, onigiri
Level Beginner
Main Ingredient Beef, Rice
Diet Dairy-Free
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 servings
Calories 371kcal
Author Marc Matsumoto

Equipment

Ingredients

  • 1 tablespoon toasted sesame seeds
  • 350 grams cooked short-grain rice (1 rice cooker cup)
  • 140 grams thinly sliced beef (4 very thin slices)
  • 4 grams shiso (cut into thin ribbons)
  • 2 teaspoons vegetable oil
  • 3 tablespoons teriyaki sauce
Grams + US Cups - US Standard

Instructions

  • Use a mortar and pestle or a clean spice grinder to grind the 1 tablespoon toasted sesame seeds coarsely.
    1 tablespoon toasted sesame seeds
    Grinding toasted sesame seeds with a mortar and pestle.
  • Add the ground sesame and 4 grams shiso to the 350 grams cooked short-grain rice and fold everything together until it's evenly combined.
    350 grams cooked short-grain rice, 4 grams shiso
    Mixing rice with ground sesame seeds and shiso leaves.
  • Divide the rice into 4 even segments.
    Divide rice into 4 segments.
  • Cut a piece of plastic wrap onto a work surface and scoop a quarter of the rice onto it.
    Add a quarter of the rice to a sheet of plastic wrap to shape the onigiri.
  • Use the wrap to shape the rice into a thick cylinder, and then roll it up in the wrap. Repeat with the remaining 3 segments of rice.
    Making cylinder-shaped Onigiri.
  • Spread a sheet of the 140 grams thinly sliced beef out on a cutting board. Unwrap and place an onigiri on the edge of the meat closest to you.
    140 grams thinly sliced beef
    Wrapping onigiri in thin sheets of beef.
  • Roll the rice in the beef, and then fold the sides around it to seal it shut.
    Tucking the ends of meat wrapped onigiri.
  • Heat a frying pan over medium heat and add the 2 teaspoons vegetable oil. Place the meat wrapped onigiri around the pan and let them brown on one side.
    2 teaspoons vegetable oil
    Pan-frying meat wrapped onigiri.
  • As the onigiri brown, roll them a little to one side to brown a new section. Repeat until the roll is browned on all sides.
  • Finish cooking the rolls by turning them on their ends with tongs to cook them.
    Standing Nikumaki onigiri up to brown the ends.
  • Once the onigiri are browned on all sides, use a paper towel to soak up all of the excess oil. Add the 3 tablespoons teriyaki sauce and roll the rice balls continuously until the sauce has thickened into a thick glaze and there's almost none remaining in the pan.
    3 tablespoons teriyaki sauce
    Glazing meat-wrapped onigiri with teriyaki sauce.
  • Serve the Nikumaki Onigiri hot, or pack them into a bento box and let them cool completely before closing the lid.

Video

Notes

  • Use beef sliced for hot pot (about 1 mm thick) so it cooks through quickly without getting tough.
  • Shape rice into firm cylinders so the meat wraps without gaps.
  • Classic teriyaki is equal parts soy sauce, sake, and sugar. Reduce until glossy so it clings without pooling.

Nutrition

Calories: 371kcal | Carbohydrates: 46g | Protein: 16g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 1070mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 0.4IU | Calcium: 67mg | Iron: 3mg