Steak Onigiri

Preparation

1. Put the rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Then drain well and transfer to a saucepan (or rice cooker). Pour in the water, cover, and bring to the boil. Then reduce the heat to low and simmer gently for 15-20 minutes, until the liquid has been completely absorbed by the rice (if it looks too dry, add a few more tablespoons of water).
2. Then remove from the heat and leave covered to steam for another 5-10 minutes. Don’t disturb the rice while it cooks. Leave the lid closed to ensure even cooking and do not stir!
3. In the meantime, heat the rice vinegar, salt, and sugar in a small saucepan and stir until the salt and sugar have dissolved.
4. Once the rice is tender, transfer it into a bowl and stir gently to loosen it. Drizzle the rice vinegar mixture over it, add the nori flakes, and mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out.
5. Chop the gochujang Plantspired steak and KBBQ Plantspired steak into small pieces. Pan-fry each flavor separately.
6. Assemble the onigiri. Into a plastic wrap covered triangle mold, place 1 heaped tablespoon of rice pressing it into the mold gently. Add 1 tablespoon of KBBQ steak. Cover with another tablespoon of rice, sealing the onigiri closed. Remove from mold and stick the rough side of the nori strip on the base of the ball starting from the middle down. Repeat the same process as above with a circle mold and gochujang steak. Brush both sides of each circle onigiri with soy sauce. Dip in furikake. Add sesame oil to a pan on medium high, pan-frying each side until the rice gets crispy.

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