沖繩香檸燒肉飯糰
Shikuwasa Nikumaki Onigiri

急凍毛豆粒先解凍備用。將原味芝士粒切成5mm的小粒備用。

在碗中加入飯、1/2湯匙的橄欖油、粟米粒、毛豆粒、芝士粒和胡椒鹽拌勻。

每次將約2湯匙的②的飯糰放在保鮮紙中，包成長約4cm的飯糰。

用2塊豬梅肉片將③的飯糰卷好，然後在撒上適量的胡椒鹽。

在煎鑊中加入橄欖油，油熱後將肉卷飯糰放上去煎，煎至兩面金黃色。

最後淋上沖繩香檸汁，即可享用。

Thaw the edamame beforehand. Cut the cheese cubes into 5 mm cubes.

Put the rice, 1/2 tablespoon olive oil, corn, edamame, cheese cubes, salt and pepper in a bowl and mix.

Place about 2 tablespoons of ② on a plastic wrap each time, and shape it into cylinder-shaped rice balls of about 4cm.

Spread two pieces of the thin sliced pork loin, partially overlapping each other, and place ③ on the edge and roll it tightly with the meat. Place the side with the edge of the meat on the bottom. Sprinkle some salt and pepper.

Heat 1 tablespoon of olive oil on a frying pan and cook ④ with the end of the meat facing down. Roll them occasionally and cook both sides thoroughly.

Drizzle the Shikuwasa juice on the top to finish off.