Let’s prepare the rice first. You can follow our online recipe for sticky rice if using a saucepan, or by using a rice cooker if you have one. Once the rice is cooked, wet your hands to stop the rice sticking to them and then shape the rice into palm-sized barrels with a flat top and bottom, create 1 per person (or more if you’re hungry!)

Now it’s time to wrap your nikumaki. Grab a slice of meat and wrap it tightly around the rice ball. Then wrap the whole thing up with cling film and squeeze the meat and rice together so that it doesn’t fall apart when cooking. Then add a little cooking oil to a pan and cook your nikumaki on a medium heat until the meat is tender. Finish by turning the nikumaki on to the top and bottom sides and cook the exposed rice until it turns a golden colour.

You can now remove your nikumaki from the saucepan and put it to one side for the moment. Mix the soy sauce, mirin and sugar in the pan and bring to the boil before placing the cooked nikumaki in the pan and allow the meat to absorb the delicious flavours. Keep turning the nikumaki to ensure it gets evenly marinaded.

Once the sauce has boiled down and been absorbed into the meat, remove the nikumaki from a pan and place on a large lettuce leaf. Sprinkle a few sesame seeds onto the nikumaki and serve.

Your nikumaki can be eaten immediately by wrapping it in the lettuce leaf before eating, or leave it to cool and add to a bento lunchbox! You can also enjoy it with a glass of shochu, have a look at our fantastic range!