Discover a new-style Western-inspired grilled onigiri recipe, featuring a luxurious blend of prosciutto and cheese. The crispy, fragrant grilled cheese perfectly complements the savory saltiness of the prosciutto. Simple to make yet incredibly delicious, this dish is ideal as a satisfying end to a meal or a delightful snack.
Ingredients
Main Ingredients (Makes 2 onigiri)
- Rice 200g
- Prosciutto 25g
- Cheese 20g
- Nori (seaweed) for onigiri 2 sheets
Seasonings
- Granulated consommé 1/2 tsp
- Salt 1 pinch
- Black pepper to taste
- Olive oil 1 tsp
- Dried parsley to taste
Steps
- Heat frozen rice in the microwave for 3 minutes 30 seconds to thaw.
- Place the thawed 200g rice into a bowl.
- Tear 25g prosciutto into pieces and add to the bowl.
- Add 1 pinch salt, 1/2 tsp granulated consommé, 3 shakes black pepper, and 1 tsp olive oil to the bowl.
- Mix thoroughly until everything is well combined. [Key Point!] Ensure the consommé flavor is evenly distributed throughout the rice by mixing without clumps.
- Spread out plastic wrap, place half of the mixed rice on it, and shape it into a ball. Repeat with the remaining rice to make 2 onigiri.
- Heat a frying pan over medium heat, melt 10g cheese, and spread it into a cheese crisp.
- Place an onigiri on top of the spread cheese and grill until the cheese is crispy.
- Once the cheese sticks to the onigiri and becomes crispy, flip it over.
- Once the other side is lightly grilled, remove the onigiri to a plate.
- Sprinkle dried parsley to taste over the onigiri.
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