Yaki Onigiri

Ingredients

• 2 cups cooked short-grain white rice (day-old works best)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon neutral oil
• 1 teaspoon toasted sesame seeds(optional)
• 1 sheet nori sheets, cut into strips(optional)

Instructions

1. 1

   Wet your hands lightly with water and a pinch of salt, then shape the cooked rice into 4 compact triangles or oval patties, pressing firmly so they hold together (about 5 minutes).

2. 2

   Heat the oil in a nonstick or cast-iron skillet over medium heat. Place the rice balls in the pan and grill until golden and crisp on the bottom, about 3-4 minutes.

3. 3

   Flip the onigiri and crisp the second side, another 3-4 minutes.

4. 4

   Mix the soy sauce and mirin, then brush generously over both sides of the rice balls during the last minute of cooking so the glaze caramelizes.

5. 5

   Remove from the pan, sprinkle with sesame seeds and wrap with nori strips if using. Serve immediately while hot and crispy.