We’re big fans of Uchi, well worth a trip to Austin by itself. But, you know, get tacos and stuff too. Should you have any leftover pork belly on hand, Uchi’s onigiri, Japanese rice balls, are definitely the way to go. And these folks cook methodically (for good reason), so break out that scale. Oh, and you’ll want this recipe for sushi rice.

Onigiri is basically a big rice ball. It’s what a lot of Japanese kids eat for lunch at school. Japanese women will use leftover rice and fish or another protein and stuff it inside of a rice ball. I’ve made a thousand versions of this, but with the pork belly version, we mix the rice with bonito flakes and scallions for flavor. We take pork belly, press rice around it to form a ball and then we fry it. We always serve it with a sweet component for accent. It’s such a surprise, crispy on the outside and soft on the inside, and people really love it.

Reprinted with permission from Uchi: The Cookbook