Porg Rice Balls Recipes

LANDI'S PORK STORE RICE BALLS

Steps:

• Cook rice according to package directions.
• Allow rice to cool before mixing.
• Grind up the meats and mozzarella then mix together with rice along with the parsley and Locatelli cheese. I use my food processor to chop the meat and cheese.
• Mix until it is easy to roll into a ball.
• Then coat each ball with flour, dip in egg, then bread crumbs.
• Deep fry until golden brown.

SESAME RICE BALLS

Steps:

• Place the rice in a pan with 2 ½ cups of cold water and a pinch sea salt.
• Bring to the boil and reduce to simmer for 30 - 35 minutes until cooked.
• n a food processor grind half the cooked rice until it becomes sticky and glues together.
• Add ground rice to a bowl with the remaining rice, vegetables and sesame seeds.
• Using your hands take a small amount of the rice and veggie mix and make a ball the size of a 50 cent piece.
• Push index finger through to centre and place a blob of umeboshi if using and close up the ball. Sushi ginger also works well too.
• Continue this process until all the rice mix has been used.
• Roll each ball in the sesame seed and wind a strip of damp nori around each ball.
• Brush each ball with sesame oil.
• Place the balls on a baking sheet lined with baking paper and bake in the oven for 15 minutes at 160C.
• Serve with a dipping sauce of tamari.

ONIGIRI - JAPANESE RICE BALLS

Steps:

• Wash the rice in a mesh strainer until the water runs clear. Combine washed rice and 4 1/2 cups water in a saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; cover. Simmer rice until the water is absorbed, 15 to 20 minutes. Let rice rest, for 15 minutes to allow the rice to continue to steam and become tender. Allow cooked rice to cool.
• Combine 1 cup water with the salt in a small bowl. Use this water to dampen hands before handling the rice. Divide the cooked rice into 8 equal portions. Use one portion of rice for each onigiri.
• Divide one portion of rice in two. Create a dimple in the rice and fill with a heaping teaspoon of bonito flakes. Cover with the remaining portion of rice and press lightly to enclose filling inside rice ball. Gently press the rice to shape into a triangle. Wrap shaped onigiri with a strip of nori. Sprinkle with sesame seeds. Repeat to make a total of 8 onigiri.

PORK MEATBALLS

Steps:

• In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

ONIGIRI (JAPANESE RICE BALLS)

Steps:

• Cook the rice.
• Keep it warm, but let it cool enough so that it won't burn your hands.
• Cut each nori sheet into 9 strips.
• Wet your hands and sprinkle them with salt to prevent the rice from sticking to them.
• Mold a handful of rice into a triangular shape with an indentation in the middle.
• Press a piece of umeboshi into the indentation you left.
• Wrap the rice and umeboshi in Nori strips.
• Serve immediately or save for later.