
Grilled ‘Onigiri’ are called ‘Yaki-Onigiri’ (焼きおにぎり) in Japanese. The other day, I saw a plain soy sauce flavoured ‘Yaki-Onigiri’ at a store, and I was amazed at the extortionate price. It can be made easily and cheaply at home. Using my ‘Soy Sauce Rice’ recipe, you can make six ‘Yaki-Onigiri’ using a frying pan. Freeze any leftovers, so that you can enjoy it anytime.
Makes
6 Rice Balls
Ingredients
2 cups (*180ml cup) Japanese Short Grain Rice
1 teaspoon Dashi Powder
2 tablespoons Soy Sauce
1 tablespoon Mirin
Toasted Sesame Seeds *optional
Sesame Oil
Method
- Wash Rice and place in the rice cooker’s inner pot. Add Water up to the 2-cups marking, add Dashi Powder, Soy Sauce and Mirin, and gently stir.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Add some Toasted Sesame Seeds if you like.
- Form into triangular Onigiri (Rice Balls). Heat 1-2 teaspoon Sesame Oil in a non-stick frying pan over medium heat, cook Onigiri until both sides (OR all sides) are nicely browned and crispy. Wrap any leftovers with plastic food wrap and freeze them.
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