Easy Rice Cooker Grilled Onigiri – Great for BBQs

Name: Easy Rice Cooker Grilled Onigiri – Great for BBQs
Yield: Makes about 6 onigiri
Ingredients: 2 cups uncooked Japanese short-grain rice (about 360 grams); 3 1/3 tablespoons soy sauce (50 ml); 2/3 tablespoon mirin (10 ml); 2 tablespoons toasted sesame oil; 1 handful bonito flakes

カズの嫁 @cook_40097304

神奈川県

By adding the seasonings before cooking, the color is even and the flavor is always consistent! These freeze well, too. Thank you for 100 recipe reviews!
Recipe background: I wanted to make grilled onigiri for a BBQ, but making them on-site seemed like a hassle. So I experimented with making and freezing them ahead of time, and this recipe is the result!

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Ingredients

Makes about 6 onigiri

2 cupsuncooked Japanese short-grain rice (about 360 grams)
3 1/3 tablespoonssoy sauce (50 ml)
2/3 tablespoonmirin (10 ml)
2 tablespoonstoasted sesame oil
1 handfulbonito flakes

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Steps

1

Rinse the rice and drain it in a strainer. Let it sit for about 10 minutes until the excess water is gone and the grains are separate. Transfer the rice to the rice cooker pot.
2

Add the soy sauce and mirin to the rice in the pot. Add enough water to reach the usual level for 2 cups of rice, but use slightly less water than usual. Start the rice cooker (do not use the quick-cook setting).
3

When the rice is done, turn off the keep-warm function and let it steam for about 20 minutes. Then open the lid and fluff the rice with a rice paddle.
4

Drizzle the sesame oil over the rice in a circular motion and mix well. Add the bonito flakes and mix again until evenly combined.
5

Place a sheet of plastic wrap in an onigiri mold, fill with the rice mixture, and shape each onigiri. Wrap each one individually. Once cooled, store in the freezer. Enjoy!