Fried Bacon-Covered Rice Balls

I grew up believing that I could never learn to cook; what more to cook really well. Ironically, I came from a long line of family with great cooks, who, not only cook food deliciously but are also resourceful and inventive in their culinary works.

Now, fast forward to the present, I am now crazy over cooking, grilling, baking or anything that involves food and drinks preparation. As a matter of fact, I have never expected the resourcefulness and inventiveness in culinary also lie deep within my very soul. Indeed, I truly belong in my family of great cooks!

Anyway, so much about my cooking know-how history. Today, I'd like to share one of the easiest to prepare breakfast. I call it descriptively as Fried Bacon-Covered Rice Balls. There may be several other dishes similar to it but what inspired me to reinvent my own style, is the famous onigiri or the rice ball filled with meat or pickled plum in Japan. Instead of rice with a filling, this time, I used bacon over flavored rice.       

Here are the ingredients I used in making them: 

10 bacon strips
1 bowl of newly cooked rice
3 tbsps. of sesame seeds
1 tsp. of salt

As for the garnishing, you may get cucumbers and lettuce. Other alternatives you may use are carrots, pickled plums and parsley leaves, to name a few.

Here's how to prepare them:

1. Put salt and sesame seeds on a bowl of hot and newly cooked rice. 

2. Mix them well using a plastic rice-spatula. Then let it cool a bit so as not to burn the fingers in making rice balls.

3. When the temperature is just enough not to burn the palm of the hands, scoop up a plum-size of rice and form it into rice balls. Make 10 plum-size rice balls.

4. Then wrap each rice ball with a bacon. Put them in place with a toothpick. 

5. Heat the frying pan. When it's already hot, add a small amount of oil just enough to glaze and cover the surface of the pan. Heat the oil. 

6. Put the bacon-covered rice balls on the pan and cook it for about 7 minutes or until the bacon is golden brown.

7. Serve them with garnishing.