Yaki Onigiri (Grilled Rice Balls) Recipe
Yaki Onigiri (Grilled Rice Balls)
Serves 4-6 as an appetizer
- 2 cups uncooked Calrose rice (see Cook’s Tips)
- 1 Tbsp miso
- 2 tsp mirin (Japanese rice wine)
- 2 tsp sake
- 2 tsp sesame oil
- 2 tsp sugar
- 1/2 tsp rice vinegar
- 2 Tbsp neutral, high-heat oil (such as canola)
- Furikake (dried seaweed flakes), sesame seeds, pickled ginger, umeboshi puree (pickled plum)
- 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 the rice. Boil uncovered until water line decreases to the top of the rice. Cover, remove from heat, and allow to rest for 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 the onigiri with plastic wrap to keep them moist.
- Heat a small, heavy-bottomed pan. While the pan heats, brush both sides of rice triangles with miso mixture.
- Add 1-2 tablespoons of 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 the other side. Continue until you brown all the pieces.
- To serve, sprinkle with furikake or sesame seeds. Serve with pickled ginger and umeboshi, as desired.
- Cook’s Tips:
- Do not use jasmine or another long-grain variety of rice.
- Stiff, plastic utensils work best for fluffing the rice as they stick less.
Nutrition:Amount Per Serving (based on 6 servings)
Total Fat: 7 g
Saturated Fat: .5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 105 mg
Carbohydrates: 41 g
Fiber: 1 g
Total Sugar: 2 g
Added Sugars: 1 g
Protein: 4 g
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