Steps

1. Cut 1/4 avocado into 4 equal pieces.
   🕒 00:41
2. Trim the tough stems from 4 shiso leaves and cut them in half.
   🕒 01:13
3. Cut 1 sheet of roasted nori seaweed lengthwise into 4 strips.
   🕒 01:40
4. Divide 1 sheet of sliced cheese into 4 equal pieces.
   🕒 01:53
5. Lay out plastic wrap, then spread about 1/8 of 300g warm cooked rice on it.
   🕒 02:09
6. Place the cut avocado in the center of the spread rice, then shape it into a bundle using the plastic wrap like a drawstring pouch.
   🕒 02:30
7. Similarly, sandwich napa cabbage kimchi or sliced cheese within the rice and shape into bundles with the plastic wrap.
   🕒 03:03
8. Wrap the prepared onigiri with 8 slices of thinly sliced pork shoulder loin. Fold in the ends slightly as you wrap.
   🕒 03:46
9. For the shiso leaf onigiri, fold the leaves inside before wrapping with pork, creating a double layer of meat.
   🕒 04:20
10. Heat 1 tbsp of sesame oil in a frying pan, then place the wrapped onigiri seam-side down to sear.
    🕒 05:01
11. Continue to cook, turning the onigiri to achieve an even, golden-brown sear. Tip: Using a rubber spatula can help stabilize the onigiri while searing.
    🕒 05:26
12. If there are any pink parts remaining on the meat, stand the onigiri up to cook those areas.
    🕒 05:42
13. Once everything is cooked and fragrant, turn off the heat. Wipe away excess oil from the pan with a paper towel.
    🕒 06:02
14. Once the pan has cooled slightly, turn the heat back on and add 2 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Soy Sauce, and 4 tsp of quick-dissolve sugar.
    🕒 06:18
15. Gently roll the onigiri in the sauce until evenly coated.
    🕒 06:51
16. Transfer to a serving plate.
    🕒 07:06
17. Drizzle any remaining sauce over the pork-wrapped onigiri.
    🕒 07:21
18. Garnish with toasted white sesame seeds and serve.
    🕒 07:32