Charshu Onigiri Recipe
Seasoned rice ball with roast pork, wrapped with nori seaweed
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Ingredients
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For the Rice
For the Charshu (Roast Pork)
For Assembly
Method
For the Rice
- 1
Rinse and Cook the Rice
Rinse the sushi rice under cold water until the water runs clear. Drain well. In a rice cooker or pot, combine the rinsed rice and water. Cook according to rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes. Remove from heat and let it sit covered for 10 minutes.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar dissolves. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
For the Charshu (Roast Pork)
- 3
- 4
Marinate the Pork
Place the pork belly in a large resealable bag or dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
- 5
Cook the Pork
Preheat your oven to 300°F (150°C). Place the marinated pork belly in a roasting pan, cover with foil, and roast for 2-3 hours until tender. Remove from oven, let it cool slightly, and then slice into thin pieces.
For Assembly
- 6
Form the Onigiri
Wet your hands with water to prevent sticking. Take a handful of seasoned rice and flatten it in your palm. Place a slice of charshu in the center and mold the rice around it to form a ball or triangle shape.
- 7
Wrap with Nori
Cut nori sheets into strips or quarters. Wrap a strip of nori around each rice ball, leaving one side open. Sprinkle with toasted sesame seeds.
- 8
Serve
Serve the charshu onigiri with pickled ginger on the side. Enjoy!