Japanese Yaki Onigiri with Spicy Nori Paste

Ingredients

• 300 g Cooked short-grain white rice, cooled
• 2 sheets Nori sheets
• 2 tsp Gochugaru (Korean chili flakes)
• 2 tbsp Unsalted butter, melted
• 1 tbsp Soy sauce
• 1 tsp Toasted sesame oil
• 1 tsp Rice vinegar
• 1 tsp Honey
• 1 tsp Sesame seeds(optional)
• 1 tbsp Neutral oil, for brushing

Instructions

1. 1

   Mix the cooled rice with 1 tsp toasted sesame oil and a pinch of salt; divide into 4 portions and shape into compact triangles with wet hands (about 5 minutes).

2. 2

   Pulse the nori sheets in a spice grinder or crumble finely, then whisk with gochugaru, melted butter, soy sauce, remaining sesame oil, rice vinegar, and honey to make the spicy nori paste.

3. 3

   Brush each rice triangle lightly with neutral oil and grill in a hot skillet or on a griddle over medium-high heat for 3-4 minutes per side until deeply golden and crisp.

4. 4

   Brush the crisp sides generously with the spicy nori paste, flip, and grill 1 more minute per side so the glaze caramelizes.

5. 5

   Sprinkle with sesame seeds and serve immediately while the crust is crackly and the inside stays warm and chewy.