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.