Pork Tonkatsu Rice Ball Recipe

Try this Japanese-inspired recipe!

An onigirazu is an onigiri, or Japanese rice ball wrapped in nori (seaweed paper), stuffed and eaten like a sandwich. This rice ball recipe also has pork tonkatsu! 

Pork Tonkatsu Rice Ball Recipe

Roselle Miranda
Try this Japanese-inspired recipe!
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Japanese
Servings 4


Pork Tonkatsu Rice Ball Ingredients

  • 1/2 Cup sushi rice rinsed
  • 2 pieces pork chops butterflied, separated
  • 1/2 Cup all-purpose flour
  • 2 large eggs beaten
  • 1 Cup Japanese breadcrumbs (Panko)
  • 4 cabbage leaves rinsed, cores removed
  • 4 Nori sheets (dried seaweed)
  • tonkatsu sauce to serve
  • sesame seed dressing to serve
  • Salt to taste
  • ground black pepper to taste
  • Oil for frying


  • In a rice cooker, cook rice according to instructions. Allow steam to die down before fluffing rice. Cool.
  • Meanwhile, make incisions between fat and meaty areas of pork to prevent curling when frying. Season to taste.
  • Bread pork chops: Dredge pork in seasoned flour on both sides. Dip in egg, then cover with panko crumbs. Set aside.
  • Heat about 1 tablespoon oil in a deep frying pan over medium heat. Pour in leftover egg mixture, cook until middle is almost set. Flip; cook until set. Set aside.
  • Add enough oil for deep frying. Deep fry pork chops until cooked through.
  • Make onigirazu: Lay plastic wrap then a nori sheet, shiny side down, on a chopping board. Spread a thin layer of rice on nori, the same size as the pork. Lay pork over rice. Drizzle with tonkatsu sauce. Top with omelet then cabbage, trimming as needed. Top with another layer of sticky rice. Fold nori, then plastic wrap over fililng. Repeat with remaining pork. Slice in half. Pack with tonkatsu or sesame seed dressing. Recipe originally published in the September 2016 issue of Good Housekeeping.
Keyword rice balls
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