It’s not so farfetched that an Italian style onigiri would sound so good—think about risotto; the connection is already there. Our rice ball is wrapped in prosciutto—the thinly sliced cured ham makes an excellent companion for Japanese rice.
Ingredients (makes 8 rice balls):
To Cook in the Rice Cooker:
For Rice Balls:
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook white rice, click here.
When rice completes cooking, add parmesan cheese and gently mix and fluff with the rice spatula. Set aside.
Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. Add 1/8 of rice from step 2 on top of the plastic wrap. Gather the plastic wrap around the rice and make an oblong rice ball by squeezing your hands together lightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed. Repeat this step to make seven more rice balls.
Unwrap and place a basil leaf on top of each rice ball.
Cut each slice of prosciutto in half, lengthwise, lift each rice ball from plastic and wrap prosciutto around basil leaves and rice balls. Re-wrap the rice balls with plastic and lightly press to shape.
Remove the plastic wrap and plate.