Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese

• 1 rice bowl's worth Hot cooked rice
• 1 Meiji Hokkaido Tokachi Camembert (cut type)
• 1 to 2 leaves Shiso leaves (finely shredded)
• 1/2 tsp Umeboshi (flatten with the flat part of a knife)
• 3 grams Bonito flakes
• 1 dash Soy sauce

1. Scatter the bonito flakes on top of a paper towel and microwave at 700W for 50 seconds.
2. Upon removing, rub lightly through the paper, place on a dish and set aside.
3. In a bowl, combine the rice and minced Camembert and lightly mix together.
4. Add shiso and umeboshi and quickly mix.
5. Take the mixture from Step 2 and form into your desired shape.
6. I made them barrel-shaped, but you can make them whatever shape you like.
7. Use your hands to apply a little soy sauce.
8. Lightly squeeze the rice balls again and apply the bonito flakes from Step 1 all over.

rice bowls, camembert, soy sauce

Taken from cookpad.com/us/recipes/152924-rice-balls-with-pickled-plum-shiso-leaves-bonito-flakes-and-melted-cheese (may not work)