Crispy Bacon Onigiri: Japanese Rice Ball with an American Twist

Crispy Bacon Onigiri Directions

• Prepare Bacon Perfectly
  Cut bacon strips into small pieces about 1 inch long. Cook in a frying pan over medium-low heat, stirring occasionally until crispy. Be patient with the cooking process - the bacon should render its fat and become golden brown but not burnt. This slow rendering creates the perfect crispy bacon bits and flavorful oil that will season the rice.
• Season Your Rice
  Sprinkle a small amount of salt-based seasoning (like AjiShio) onto a sheet of plastic wrap laid on a flat surface. This will form the outer seasoning layer of your onigiri. Place approximately 120g of warm cooked rice on top of the seasoning. The rice should be freshly cooked or reheated to be warm and pliable.
• Add Bacon Strategically
  Spread most of the crispy bacon pieces over the center of the rice, arranging in a single layer across the middle portion. This placement ensures you'll get bacon flavor in every bite while still allowing the rice to stick together properly when shaped.
• Form Perfect Triangle
  Lift the edges of the plastic wrap to bring the rice together around the bacon filling. Use the wrap to help shape the rice into a triangle, applying gentle pressure to compact it. The plastic wrap prevents the rice from sticking to your hands while allowing you to create firm pressure for proper shaping.
• Wrap With Seaweed
  Cut full-size nori sheets into thirds lengthwise. Wrap one strip around the base of each onigiri, allowing the crisp seaweed to provide textural contrast to the soft rice and crispy bacon. The nori also makes the onigiri easier to hold without getting sticky fingers.
• Enjoy At Peak Freshness
  Bacon onigiri are best enjoyed within a few hours of making. If not eating immediately, wrap completely in plastic until ready to eat, then add the nori just before serving to maintain its crispness.