Sort ingredients
akariarts
QR Code
Listen
Pdf
Combine the salt, sugar and chile flakes and mix well.
Combine fish sauce, water and vinegar and mix well.
Pour the vinegar mixture into the sugar mixture, and mix well.
Slice the negi whites into thin rounds, cutting across the stalk.
Peel and slice the garlic thinly, across the grain.
Add the garlic and negi to mixture, and mix well.
Refrigerate for later use.
Heat the chile base until it is warmed through but below the boiling point.
Pour the warmed chile base over the sliced cucumbers and carrots, and let sit overnight.
Refrigerate to reserve.
Preheat pan with oil to 325 degrees.
Mix the sushi rice with negi, bonito flake, furikake, white soy and sesame oil.
Mix well to incorporate flavors, being careful not to overwork the rice.
Ball the sushi rice with a ½-ounce portion of pork belly in the center of the ball.
Fry until the rice becomes golden and crispy and the centers are heated through.
Slice the onigiri balls in half and place on a small square plate.
Place the pickles in between the halves and top with cilantro.
Place a small ramekin of tamari on the plate for dipping.