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Cheesy Japanese Rice Balls

Grilled cheese has nothing on bacon-y, cheese-stuffed onigiri.



  • 300g cooked rice
  • 2 slices bacon
  • 1 tbsp parsley
  • 1 tsp soy sacue
  • 5g butter
  • 2 small wedges camembert cheese
  • salt
  • pepper
  • parmesan cheese
  • (sauce)
  • 100ml Japanese dashi stock
  • 1 tsp soy sauce
  • potato starch

Let's get Cooking...

  1. Cook the bacon until crispy.
  2. In a bowl, combine rice, chopped bacon, parsley, soy sauce, butter, salt and pepper. Mix well to combine.
  3. On a sheet of plastic wrap, spread rice mixture, placing a wedge of camembert cheese on top. Using the wrap to help you, mold into a rice ball.
  4. Put some oil on a frying pan. Make two mounds of parmesan cheese (about 1 tbsp each) making sure they are not touching. Place the two rice balls next to the mounds of cheese.
  5. When bottom of cheese is melted and slightly brown, put the rice balls on top.
  6. Flip it over and cook the other side until rice is slightly crispy.
  7. While rice balls are cooking, make the sauce by combining all ingredients in a saucepan and bringing it to a boil.
  8. Serve rice balls with the sauce.