Yakionigiri | Grilled Rice Balls with Soy Sauce and Mirin
- Yield: 3 people 1x
Ingredients
Scale
- 2 dry cups japanese rice (cooked)
- 1 Tbsp mirin
- 3 Tbsp shouyu (soy sauce)
- dash sesame oil
Instructions
- Cook 2 cups of rice in a rice cooker or on the stove according to package directions.
- Once complete, turn off rice cooker and allow to cool.
- Measure out mirin and soy sauce with dash of sesame oil if desired.
- Add 3 Tbsp of seasoning to rice, while reserving 1 Tbsp for brushing.
- Mix rice until seasoning is evenly distributed.
- Using a large pan, measure out a piece of parchment and cut corners.*
- Heat pan on medium heat.
- Prepare a cutting board and wet with water to avoid sticking (alternatively, wrap with plastic wrap)
- Using wet hands or a large piece of plastic wrap, take a handful of rice (1/2 cup worth) and press firmly into a disk or triangle shape. Press harder than you think necessary if you don’t press hard enough the riceballs may fall apart.
- Once you have a few onigiri ready to go add to your pan and cook for at least 3-4 minutes on each side. Monitor closely to avoid burning, once the first side is finished flip, and cook the second side. After flipping, you can brush with additional sauce.
- Repeat for each ball of rice and serve while hot.
- You can also wrap with a small piece of nori (dried seaweed) for more flavor and texture if desired.
Notes
*If using a non-stick pan you may not need parchment.
You can also use a toaster but you may need to watch closely and also shorten the cooking time to avoid burning.