Yaki Onigiri (Grilled Rice Balls)

15 mins
Serves 4
https://twoplaidaprons.com/yaki-onigiri-grilled-rice-balls/

Directions

  1. 1Season the rice: In a mixing bowl, combine hot cooked sushi rice, soy sauce, and sesame oil. Fluff until evenly combined.
  2. 2Season the rice: In a mixing bowl, combine hot cooked sushi rice, soy sauce, and sesame oil. Fluff until evenly combined.
  3. 3Season the rice: In a mixing bowl, combine hot cooked sushi rice, soy sauce, and sesame oil. Fluff until evenly combined.
  4. 4Shape the rice balls: Divide the rice into four portions. Wet your hands and shape each portion into a triangle.
  5. 5Shape the rice balls: Divide the rice into four portions. Wet your hands and shape each portion into a triangle.
  6. 6Shape the rice balls: Divide the rice into four portions. Wet your hands and shape each portion into a triangle.
  7. 7Pan fry: Heat oil in a pan. Arrange the rice balls, triangle side down, and cook until golden brown and crispy (3-4 minutes per side).
  8. 8Pan fry: Heat oil in a pan. Arrange the rice balls, triangle side down, and cook until golden brown and crispy (3-4 minutes per side).
  9. 9Pan fry: Heat oil in a pan. Arrange the rice balls, triangle side down, and cook until golden brown and crispy (3-4 minutes per side).
  10. 10Brush on sauce: Reduce heat to low. Brush each side with soy sauce or your preferred sauce and pan fry for 15-30 seconds.
  11. 11Brush on sauce: Reduce heat to low. Brush each side with soy sauce or your preferred sauce and pan fry for 15-30 seconds.
  12. 12Brush on sauce: Reduce heat to low. Brush each side with soy sauce or your preferred sauce and pan fry for 15-30 seconds.
  13. 13Garnish: Garnish with furikake (optional) and serve warm
  14. 14Garnish: Garnish with furikake (optional) and serve warm
  15. 15Garnish: Garnish with furikake (optional) and serve warm

Ingredients

  • 2 cups cooked sushi rice (hot (medium or short grain rice))
  • 2 cups cooked sushi rice (hot (medium or short grain rice))
  • 2 cups cooked sushi rice (hot (medium or short grain rice))
  • 1 tablespoon soy sauce (light sodium or regular)
  • 1 tablespoon soy sauce (light sodium or regular)
  • 1 tablespoon soy sauce (light sodium or regular)
  • 0.5 teaspoon toasted sesame oil (optional)
  • 0.5 teaspoon toasted sesame oil (optional)
  • 0.5 teaspoon toasted sesame oil (optional)
  • 0 Oil (any neutral oil)
  • 0 Oil (any neutral oil)
  • 0 Oil (any neutral oil)
  • 0 Soy sauce (or your favorite sauce)
  • 0 Soy sauce (or your favorite sauce)
  • 0 Soy sauce (or your favorite sauce)
  • 0 Furikake (optional for garnish)
  • 0 Furikake (optional for garnish)
  • 0 Furikake (optional for garnish)

Equipment

mixing bowlpanonigiri mold (optional)silicon brush

Tips

  • Use warm rice for easier shaping.
  • Wet hands between rice balls to prevent sticking.
  • Reduce heat to low after brushing on sauce to prevent burning.
  • Reheated onigiri will not be crispy