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
  1. 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.
  2. 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.
  3. 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.