In a large mixing bowl, combine your cooked Japanese rice with soy sauce, gently folding until evenly coated and sticky. Allow to cool slightly for easier handling, about 5 minutes.

Moisten hands with water, take a portion of the rice mixture, flatten it in your palm, place a piece of cheese in the center, and mold the rice around it into a desired shape.

In a non-stick frying pan, heat a couple of tablespoons of vegetable oil over medium heat until shimmering but not smoking.

Carefully place shaped onigiri into the hot pan, leaving space between each. Cook for about 3 minutes until golden and crisp, then flip and repeat on the other side.

Once both sides are crispy, remove from the pan and place on a paper towel. Serve warm and enjoy the crunchy exterior and gooey cheese filling.