Yaki Onigiri (Grilled Rice Balls)
Serves 6
Sweet, chewy rice is brushed with seasoning and grilled to create a crisp exterior.
Ingredients
- 2 cups uncooked Calrose rice (See Cook's Tips)
- 1 tablespoon miso paste
- 2 teaspoons mirin (sweet japanese rice wine)
- 2 teaspoons sake
- 2 teaspoons toasted sesame oil
- 2 teaspoons granulated sugar
- 1/2 teaspoon rice vinegar
- Vegetable oil (for pan frying)
Optional Ingredients
- Furikake (dried seaweed flakes)
- Sesame seeds
- Pickled ginger
- Umeboshi puree (pickled plum)
Directions
- In a sieve, rinse rice until water runs clear. In a large pot (that has a lid), add rice and 2 cups water. The water should rise 1 inch above rice. Boil uncovered until water line decreases to top of rice. Cover, remove from heat, and allow to rest 10 minutes.
- In a small bowl, mix miso, mirin, sake, sesame oil, sugar, and rice vinegar.
- Fluff rice and allow to cool slightly (see Cook's Tips). Using wet, oiled, or gloved hands, press 1/4-cup portions of rice into tight triangles (onigiri), using pressure so the shape holds. Cover onigiri with plastic wrap to keep moist.
- Heat a small, heavy-bottomed pan over medium heat. While pan heats, brush both sides of rice triangles with miso mixture.
- Add 1 - 2 tablespoons oil to pan and tilt to coat. Working in batches, lay a few onigiri in pan, keeping space around each one. Cook until browned and crisp. Carefully flip and brown other side. Repeat with remaining onigiri.
- To serve, sprinkle with furikake or sesame seeds. Serve with pickled ginger and umeboshi, as desired.
Cook Tips
Do not use jasmine or another long-grain variety of rice.
Stiff, plastic utensils work best for fluffing rice as they will stick less.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 250
- Fat: 0.0 g
- Saturated Fat: 0.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 105.0 mg
- Carbohydrates: 41.0 g
- Fiber: 1.0 g
- Added Sugars: 1.0 g
- Sugar: 0.0 g
- Protein: 4.0 g