Teriyaki bacon rice balls
Sushi rice wrapped in belly bacon, brushed with teriyaki sauce, broiled and garnished with toasted sesame seeds.
Ingredients
- 2 cups newly cooked Japanese rice
- 1 tablespoon rice vinegar
- 8 rashers belly bacon
For the teriyaki sauce
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
Instructions
- Spread the hot rice on a tray, drizzle in the rice vinegar and stir gently until cool.
- Form the seasoned rice into eight balls.
- Preheat the broiler (top heat of the oven) to 400F.
- Wrap each rice ball with a bacon rasher.
- Arrange the bacon wrapped rice balls on a baking tray lined with non-stick paper or a silicone mat, and broil for about 20 to 25 minutes until the edges of the bacon are lightly browned.
- While the rice balls are in the oven, boil together all the ingredients for the teriyaki sauce until reduced in half.
- Take the rice balls out of the oven and brush generously with teriyaki sauce. Do this three or more times to allow the bacon to absorb the sauce.
- Put the rice balls back in the broiler and cook for another five minutes or so or until the teriyaki sauce caramelizes.
- Optionally, sprinkle the teriyaki bacon rice balls with toasted sesame seeds before serving.