Yaki Onigiri (Grilled Rice Balls) Recipe

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:
• Furikake (dried seaweed flakes)
• Sesame seeds
• Pickled ginger
• Umeboshi puree (pickled plum)

Directions:

1. 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.
2. In a small bowl, mix miso, mirin, sake, sesame oil, sugar, and rice vinegar.
3. 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.
4. Heat a small, heavy-bottomed pan over medium heat. While pan heats, brush both sides of rice triangles with miso mixture.
5. 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.
6. To serve, sprinkle with furikake or sesame seeds. Serve with pickled ginger and umeboshi, as desired.
7. Cook's Tips:
8. Do not use jasmine or another long-grain variety of rice.
9. Stiff, plastic utensils work best for fluffing rice as they will stick less.