A Japanese bento box favourite.
1 cup short-grain Japanese rice
6 pieces of sundried tomato, rehydrated for 15 minutes in warm water
4 strips bacon, cooked crisp and crumbled
Salt and freshly ground black pepper
Step 1: Lightly rinse the rice. Put the rice in a small pot with 1 cup of water and let it soak for 30 minutes. Stir the rice well and place over high heat. Let the rice come to a boil and then stir well again.
Step 2: Reduce the heat to the lowest setting possible, cover the pot with a tight-fitting lid, and let simmer for 11 minutes. Then move the rice off the heat and let sit, still covered, for 5 minutes more.
Step 3: Chop the rehydrated tomato into pea-sized pieces.
Step 4: Transfer the rice to a bowl, stir well, and let cool for 10 minutes. Stir in the bacon and tomato and season to taste with salt and pepper. Use wet hands to roll the rice into perfect spheres.