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 cooked rice. You would love them. Char-grilling is absolutely wonderful, but it is not a practical method for many of us. Griller, Toaster Oven or a frying pan is good enough!
6 Rice Balls
Cooked Rice (Japanese Short Grain Rice) about 500g
Toasted Sesame Seeds 1 tablespoon *optional
Soy Sauce 2 tablespoons
Mirin 1 tablespoon
Dashi Powder 1/4 teaspoon *optional
In a small bowl, mix Soy Sauce, Mirin and Dashi Powder.
If the cooked rice is cold, warm up using microwave. It is difficult to make it into balls when cold.
Add the sauce mixture and Sesame Seeds to rice and mix very well.
Wash your hands thoroughly before making Onigiri, however sometimes it is safe and easy to use plastic food wrap. See how to make ‘Triagular Onirigi’ here.
Line a baking tray with aluminium foil and brush the foil lightly with Sesame Oil.
Place Onigiri on the foil and grill until golden and crunchy.