Yaki Onigiri
Fragrant grilled Japanese rice seasoned with seaweed and grilled with a brushing of savory soy sauce
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 Onigiri 1x
- Category: Rice
- Method: Easy
- Cuisine: Japanese
Ingredients
Scale
- 2 cups Uncooked short-grain white rice
- 480ml Water (2 cups)
- 1/4 cup Furikake, aka Japanese seaweed seasoning, optional
- 60ml Soy sauce (1/4 cup)
- 6 cubes of Mozzarella cheese, optional
Instructions
- Wash the uncooked rice under running water until the water runs clear
- Combine the rice and water in a rice cooker and cook until done (or use your preferred method of cooking rice)
- Once cooked allow the rice to cool slightly, it should be cool enough to hold with your hands
- Add the furikake and mix until combined
- Divide the rice into 6 portions and roll into a rough ball
- Add a piece of cheese in the center of each ball (optional)
- Using your hands or an onigiri mold shape each ball of rice into a triangular shape (If using your hands: cup one hand into a "C" shape and hold the other palm beneath flat, then continue to rotate the ball of rice, using the cupped hand to form the three points of the triangle)
- Preheat a charcoal grill or frypan (use a little vegetable oil or butter to prevent the rice ball from sticking)
- Add the rice ball a cook on both sides until lightly toated
- Using a pastry brush both sides of the onigiri with soy sauce
- Continue to cook, turning occasionally, until the onigiri is cooked to your preferred level of char
- Serve immediately!
Find it online: https://zhangcatherine.com/yaki-onigiri/