Nikumaki onigiri with crispy bacon
This snack from southern Japan’s Miyazaki Prefecture is sometimes served as a starter in upscale restaurants. No wonder—the combination of crispy bacon and teriyaki marinade is hard to resist.
Preparation
Step 1
300 g cooked sushi rice (see tip or follow packet instructions) – 2 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 12 slices of streaky bacon
Shape the sushi rice into 6 thick rolls with moist hands. Brush lightly with the Kikkoman Teriyaki BBQ-Sauce Honey and wrap each roll in 2 strips of bacon.
Step 2
2 tbsp vegetable oil
Fry the nikumaki onigiri in the vegetable oil for about 5 minutes until golden brown and crisp on all sides.
Step 3
3 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Place the onigiri on a plate. Bring the Kikkoman Teriyaki BBQ-Sauce Honey to the boil in the pan and turn the onigiri in the sauce.
Step 4
½ nori sheet – 100 g green salad (e.g. romaine or butterhead lettuce) – ½ lime
Quarter the nori sheet with scissors, then cut it into fine strips. Place each nikumaki onigiri on a hand-sized piece of lettuce, drizzle with a few drops of lime juice and sprinkle with the nori strips.
Tip:
You’ll find the best and easiest basic recipe for sushi rice here:
For authentic Japanese onigiri, use the cooked rice on its own—and for once, don’t flavour it with Kikkoman Seasoning for Sushi Rice.
Nikumaki onigiri are best enjoyed straight from the pan, but you can also wrap them up and take them with you as a snack—just roll them into the salad leaf to eat by hand.
Recipe-ID: 1663
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300 g cooked sushi rice (see tip or follow packet instructions) – 2 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste – 12 slices of streaky bacon
Shape the sushi rice into 6 thick rolls with moist hands. Brush lightly with the Kikkoman Teriyaki BBQ-Sauce Honey and wrap each roll in 2 strips of bacon.
2 tbsp vegetable oil
Fry the nikumaki onigiri in the vegetable oil for about 5 minutes until golden brown and crisp on all sides.
3 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Place the onigiri on a plate. Bring the Kikkoman Teriyaki BBQ-Sauce Honey to the boil in the pan and turn the onigiri in the sauce.
½ nori sheet – 100 g green salad (e.g. romaine or butterhead lettuce) – ½ lime
Quarter the nori sheet with scissors, then cut it into fine strips. Place each nikumaki onigiri on a hand-sized piece of lettuce, drizzle with a few drops of lime juice and sprinkle with the nori strips.
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