Meatball Onigiri


Simply Onigiri funa dn creative recipes for Japanese rice ballsMy mother prepared my lunchbox every day for 6 years! My favourite fi lling was meatball and it always made my lunchbox look very special. For this onigiri, I added some cabbage for a different texture. You can make a big batch of meatballs, and freeze them for the next special meatball onigiri day!

  • Yield: 4


  • 14 1oz (400 g) Cooked Japanese short grain rice
  • 0.12 head Cabbage shredded
  • 1 tsp Salt
  • 4 Nori seaweed sheets
  • ½ medium Onion, peeled
  • 0.66 oz  (20 g) Carrot peeled
  • 6 Rosemary leaves (optional)
  • 5 1oz (150 g) Minced meat (pork and beef half and half)
  • ½ medium egg
  • 1 tsp Breadcrumbs
  • a pinch salt
  • a pinch Ground white pepper
  • 1 tsp Milk
  • 1 tsp Potato starch
  • 2 tbsp Vegetable oil
  • 1 2fl oz (50 ml) Water
  • 1 2fl oz (50 ml) Red wine Red wine
  • 2 tsp Sugar
  • 1 tbsp Tomato ketchup
  • 1 tbsp Rice vinegar
  • 1 tsp Japanese soy sauce (shoyu)
  • 1 tbsp Worcestershire sauce
How to Make It
  1. Prepare meatballs. Put onion, carrot, rosemary, minced meat, egg, breadcrumbs, salt, pepper and milk in a food processor and blend to combine. If not using food processor, chop onion, carrot and rosemary very fi ne and add to meat, breadcrumbs, milk, salt, pepper and egg in a bowl. Mix well with your hands until mixture becomes sticky.
  2. Shape mixture into balls measuring about 2-cm (1-in) in diameter. Sprinkle potato starch over meatballs.
  3. Heat the oil in a pan and cook meatballs. Set aside.
  4. To make sauce, combine water, red wine, sugar, tomato ketchup, rice vinegar, soy sauce and Worcestershire sauce in a small pot and cook over medium heat.
  5. When mixture starts to boil, lower the heat. Cook until sauce thickens. Remove from heat.
  6. Coat meatballs with sauce and set aside.
  7. To make onigiri, scoop one-quarter of rice into a rice bowl. Make a 2-cm (1-in) indentation in the rice with your fi nger and add some cabbage and 1 meatball.
  8. Wet your hands and spread a pinch of salt on your palms and fingers. Transfer the rice to your hands and gently press rice 2–3 times into a ball. Make sure the fi lling is completely covered with rice. Wrap nori around rice ball as desired. Repeat with the remaining ingredients.

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