Crisp grilled rice balls. Onigiri are mainly a carbohydrate food. Pair them with miso soup, edamame, egg or tofu for a more complete meal, and brush on only a thin glaze.
Ingredients
- 400 g freshly cooked Japanese short-grain rice
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame or neutral oil
- Optional: sesame, nori strips or umeboshi
Method
- Bring the rice to handling temperatureCool the rice until it is safe to handle but still warm.
- Shape the rice ballsWith wet hands, shape four to six firm triangles or flat balls.
- Mix the glazeMix soy sauce and mirin.
- Pan-grill until goldenBrown the rice balls on both sides in a lightly oiled pan.
- Glaze and finishBrush thinly with glaze and cook briefly again until fragrant.
Beginner tips
- Serve with miso soup, edamame, egg or tofu for a more complete meal, and brush on only a thin glaze.
Substitutions and variations
- Add sesame, wrap with nori, or place a little umeboshi in the centre before grilling.
