1 cup cooked sushi rice 1/4-1/2 cup bbq pork or any other filling 1 sheet Nori 2 tbsp Kikkoman® Sweet Soy Sauce for Rice
Line your hand in plastic wrap and gather a golf ball sized amount of sushi rice in your hand. You can use freshly made or leftover rice.
Make an indentation and fill with any filling you’d like! We chose some leftover BBQ pork. Other ideas are spicy tuna or teriyaki chicken!
Close the rice around the filling and shape into a triangle.
Cut a piece of nori and wrap around the bottom of the onigiri.
Dip in Kikkoman Sweet Soy Sauce and enjoy!
To make sushi rice:
Combine 3/4 cup rice and 1 cups water in medium saucepan; bring to boil. Reduce heat, cover and simmer 20 minutes, or until water is absorbed. Remove from heat and let stand 20 minutes, covered.
Meanwhile, combine 1/8 cup Kikkoman Rice Vinegar, 1-1/2 tbs sugar and 1 tsp salt in small saucepan; heat only until sugar dissolves, stirring constantly.
Turn cooked rice out into large non-metal bowl, separating grains with fork. Pour vinegar mixture, a little at a time, evenly over rice; gently folding to combine after each addition. Cool rice mixture to room temperature.