User Friendly Onigiri Japanese cooking recipe

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1/2 lb ground beef
5 saltine crackers, crushed
2 tablespoons asian-style dressing, divided
1/4 cup beef stock
4 cups cooked sushi rice (Minado’s Perfect Sushi Rice shows how)

1Combine beef, crackers, and 1 T. of the dressing in a bowl. Heat remaining dressing in a nonstick skillet over medium high heat.
2Roll the meat mixture into little meatballs, 1/2″” to 3/4″” in diameter.
3Cook meatballs in skillet for 8 minutes, turning occasionally.
4Drain any extra fat off. Add beef stock, and simmer uncovered on low for 5 minutes.
5When meatballs are done, put them in a bowl and pour the sauce over them. Refrigerate while you cook and season the rice.
6When you are ready to roll, have meatballs, rice, a bowl of salty water to dip your hands in to keep the rice from sticking, and a plate for the finished rice balls in front of you.
7Take about 1/4 cup of rice in your hand and shape it into a flat rectangular shape.
8Place a meatball on top of the rice, and then wrap the rice around it.
9Pat the rice into place, and then gently squeeze the ball together, not compressing the rice, just getting extra air and moisture out so the rice sticks to the meatball.
10Repeat about 19 times. This took me a while, but I imagine you can get faster with practice. (I include the time for cooking the sushi rice in the cook time).

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