12 Gauge Rice Poppers

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12 Gauge Rice Poppers

Yield: 6 Rice Balls

Author: Marco Costiglio

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

Rice Ball

• 1 cup cooked rice (1/3 cup dry rice makes 1 cup cooked)
• 6 slices bacon
• 6 slices cheese the same width as bacon (choose your favorite cheese variety)
• 1-½ tablespoon Furikake (Rice Seasoning)
• ½ Tablespoons Sesame Oil
• ½ Tablespoons Mayo

The Glaze

• For the glaze you can get as mild or wild as you like, these are the spray and pray type of appetizers so let er’ rip with your imagination. Here is what we did:
• 2 Tablespoon Soy Sauce
• 1 Tablespoon Sugar
• ½ tsp Sesame Oil

Boom Boom Sauce (ratio/mix to desired spicy preference)

• Mayo
• Ketchup
• Garlic Powder
• Paprika
• Fine Chopped Jalapeño

Instructions

1. Mix rice, Furikake rice seasoning, soy sauce, sesame oil, and mayo in a bowl.
2. Divide the rice into 6 portions. Using your hands, form a cylinder shape. Squeeze firmly to ensure all the rice is packed together and not loose.
3. Lay down one slice of bacon. Place a piece of cheese on top corner. Place one rice ball on top of the cheese.
4. Tightly roll everything together, resting the wrapped rice ball opening side face down.
5. Repeat with the rest of the rice balls.
6. Lightly brush with layer of oil, and turn the heat to medium-high. Once the pan is hot, place the wrapped rice ball on top, open side facing down.
7. Pan fry for 3 minutes on each side, in total 12 minutes. Make sure bacon is cooked evenly throughout.
8. Finish off by brushing on a light layer of the remaining soy glaze and garnish with sesame…and for an some extra POW, drizzle with Boom Boom Sauce.