When I was a young child, my mother used to char-grill left-over 'Onigiri' (Rice Balls) that had turned cold and hard. Then 'Onigiri' were warmed up and the outside became crunchy. I loved the crunchy texture and slightly burnt flavour.

I prefer soy sauce flavoured 'Onigiri' to salt-only ones when grilled. Try this recipe when you have left-over cooked short grain rice. You would love them. Char-grilling is absolutely wonderful, but it is not a practical method for many of us. Griller, Toaster Oven or a frying pan is good enough!