Directions

To Make

1. Rinse the sushi rice until the water runs clear, then drain. Cook according to the packet instructions. Once cooked, fluff gently with a rice paddle and set aside to cool slightly.
2. Heat 1 tbsp oil in a frying pan over medium heat. Sauté minced garlic for 30 seconds, then add in minced pork, breaking up any large lumps, and cook until 80% cooked.
3. Add Obento Teriyaki Sauce and cook for 2-3 minutes over medium heat.
4. Add in grated ginger, then add the chopped spring onion just before removing from the heat. Stir to combine and set aside to cool.
5. Scoop 2-3 tbsp of rice into an onigiri mould, pressing the rice towards the sides to create a well in the centre. Fill with the teriyaki pork mince, then topped with another tbsp of rice. Press firmly to seal and shape, repeat with the remaining rice and filling.
6. Place Obento Panko Breadcrumbs in a dry frying pan over medium heat. Toast for 2-3 minutes or until slightly golden.
7. Dip each onigiri into the beaten egg, then coat with flour. Dip into the beaten egg again, then coat evenly with Obento Panko Breadcrumbs.
8. Heat enough oil in a small saucepan to 180°C.
9. Deep-fry the onigiri for 40-45 seconds, or until golden and crisp. Transfer to a plate lined with paper towel to drain excess oil.