Recipe Ingredients
- 3/4 cup Fully Cooked Jimmy Dean Sausage Pork Crumbles
- 1 cup Borden Shredded Mozzarella Cheese, divided
- 2 1/2 cups short grain rice, cooked
- 2 large eggs
- 1 tbsp. heavy cream, can substitute with milk or water
- 2 green onions, chopped
- 1 1/2 tbsp. soy sauce
- 2 tbsp. everything bagel seasoning
- handfull roasted seaweed strips, optional
Chili Oil Ketchup
- 4 tbsp. ketchup
- 1 tbsp. chili oil, or substitute with hot sauce of your choice
Recipe Directions
- Wash and cook short-grain rice. Once cooked, transfer to a heat-proof bowl to cool down.
- In a pan, heat ½ tablespoon of vegetable oil over medium heat. Toss in the Fully Cooked Jimmy Dean Sausage Pork Crumbles and cook for 4 to 5 minutes, or until browned and slightly crispy. Remove from the pan and set aside.
- Whisk together eggs and heavy cream until thoroughly combined. In the same pan used to reheat the sausage, pour in the eggs and scramble until fully cooked. Remove from the pan and set aside.
- In the bowl with the rice, add sausage, egg, scallions, and ¾ cup Borden Shredded Cheese. Mix until well combined.
- To assemble, start by preparing a bowl of cold water. Wet both hands and grab ¼ cup of the rice mixture. Compress then flatten it out on one hand. Place 1 tablespoon of cheese in the center then cover with another ¼ cup of the rice mixture. Press the onigiri firmly so they stay intact then shape them into a triangle. If using a mold to shape the onigiri, skip this step.
- Once all onigiri have been formed, carefully roll the edges in everything bagel seasoning.
- In a pan, heat the remaining tablespoon of vegetable oil over medium heat. Gently transfer the onigiri face down. Cook for 1 minute on each side.
- Reduce the heat to low. Brush soy sauce on each side, making sure to flip after each brush. This will crisp up and caramelize the onigiri!
- For the chili oil ketchup, simply combine 4 parts ketchup with 1 part chili oil then mix.
- Serve onigiri with roasted seaweed and enjoy with chili oil ketchup!
