Onigiri (Rice Balls)

  • Onigiri (Rice Balls)

    Grilled Onigiri Soy Sauce Flavour

    When I was a young child, my mother used to char-grill left-over Onigiri (Rice Balls) that had turned cold and hard. Onigiri were then warmed up and the outside became crunchy. I loved the crunchy Onigiri. I like soy sauce flavoured Onigiri better than salt-only ones when grilled. Try this recipe when you have left-over …

  • Onigiri (Rice Balls)

    Grilled Onigiri with Miso Sauce

    Using left-over cooked rice, I often make Onigiri. For seasoning, I use only Salt. Sometimes I grill them. Brush some mixture of Soy Sauce and Mirin and make the outside slightly burnt. It is yummy! And this one is even yummier! The sauce is basically mixture of Miso and Mirin. You can add finely chopped …

  • Onigiri (Rice Balls)

    Bakudan Onigiri (Rice Bombs)

    Bakudan Onigiri were extreamly popular among my son’s friends in his classroom. Whenever they had an opportunity to share food in his class, I was always requested to make them. Why do boys love Bombs? Ingredients Warm Cooked Rice Salt Nori Method 1. Wash your hands thoroughly before making onigiri, however sometimes it is safe and …

  • Onigiri (Rice Balls)

    Triagular Onirigi

    Though they are called Rice Balls, they are more of a triangular shape than a ball shape. It is challenging yet fun, attempting to achieve a good, even-shaped triangular Onigiri. Makes 4 Servings Flavours & Fillings Suggestions 1. On the Outside Katsuobushi (Bonito Flakes) and Soy Sauce Nori Roasted Sesame Seeds and Salt 2. Mixed …