Yaki Onigiri Grilled Rice Balls

Ingredients

• 4 cups Short-grain Japanese rice (cooked)
• 3 tablespoons Soy sauce
• 1 tablespoon Mirin
• 2 teaspoons Toasted sesame oil
• 1 teaspoon Miso paste(optional)
• 1 teaspoon Sugar
• 1 tablespoon Toasted white sesame seeds
• 0.5 teaspoon Salt
• 1 tablespoon Vegetable oil for frying
• 4 pieces Nori seaweed strips(optional)

Instructions

1. 1

   In a small bowl, whisk together the soy sauce, mirin, sugar, and miso paste until smooth to create the glaze.

2. 2

   Wet your hands with water and a pinch of salt to prevent sticking, then divide the warm cooked rice into 8 equal portions.

3. 3

   Firmly compress each portion of rice into a triangular shape, ensuring the edges are tight so they do not fall apart during grilling.

4. 4

   Heat the vegetable oil and sesame oil in a non-stick skillet over medium heat.

5. 5

   Place the rice triangles in the skillet and cook for 3-4 minutes per side until a light golden crust forms.

6. 6

   Using a pastry brush, apply a thin layer of the soy glaze to the top surface of each rice ball.

7. 7

   Flip the rice balls and grill the glazed side for 30-60 seconds, then glaze the other side and flip again until caramelized and fragrant.

8. 8

   Remove from heat, sprinkle with toasted sesame seeds, and wrap the bottom with a strip of nori if desired.