Toasted Onigiri with Leftover Rice

Name: Toasted Onigiri with Leftover Rice
Yield: 6 servings
Cuisine: American
Ingredients: 600 grams Hot cooked rice; 60 grams Soy sauce or menstuyu (Japanese noodle dipping sauce); 10 shakes Umami seasoning

cookpad.japan @cookpad_jp

My mother taught me this recipe.

Make it with hot cooked rice If you use cold rice, it will be very difficult to form.
You can season the leftover rice in the rice cooker, form into rice balls, and chill in the fridge to toast the next morning!
If you freeze them after toasting, just microwave before serving. Recipe by Hamumaki

My mother taught me this recipe.

cookpad.japan @cookpad_jp

My mother taught me this recipe.

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Ingredients

6 servings

600 gramsHot cooked rice
60 gramsSoy sauce or menstuyu (Japanese noodle dipping sauce)
10shakes Umami seasoning

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Steps

1

Add soy sauce or mentsuyu and umami seasoning into hot cooked rice and mix well. If possible, mix in a rice cooker to keep warm!
2

Spread aluminum foil on an oven pan. If you'd like to butter the onigiri, spread butter at this point.
3

Preheat the pan in the toaster oven until hot (heating the pan avoids the onigiri from sticking to it).
4

While the pan is preheating, divide the rice into six portions and form into onigiri.
5

Align the onigiri on the hot pan and toast for about 15 minutes. Keep your eyes on them and adjust the cooking time as cooking time varies by machine.
6

When it's done, set aside to cool on the pan. When it's slightly cooled, it becomes easier to remove from the aluminum foil (it will stick and fall apart when still warm).
7

I usually use Ninben's "Tsuyu no moto" when I use dipping sauce, but I usually make this with soy sauce Try either one!