Grilled Rice Ball (Yakionigiri)

Name: Grilled Rice Ball (Yakionigiri)
Total time: 1200 s
Yield: 2 pieces
Cuisine: British
Ingredients: 360 g freshly cooked rice; Proper amount of mixture of soy sauce and mirin (soy sauce : mirin = 2:1) (onigiri sauce); Sesame oil for greasing

Mogco Tokyo @harakiricafe

Tokyo, Japan

The texture is crispy but sticky. Soy sauce soaks into the simple onigiri (rice ball) and savory smell spreads in your nostrils.
#rice #Japanese #soy sauce #grill #lunch

Mogco Tokyo @harakiricafe

Tokyo, Japan

The texture is crispy but sticky. Soy sauce soaks into the simple onigiri (rice ball) and savory smell spreads in your nostrils.
#rice #Japanese #soy sauce #grill #lunch

Saved

Ingredients

Less than 20 mins

2 pieces

360 gfreshly cooked rice
Proper amount of mixture of soy sauce and mirin (soy sauce : mirin = 2:1) (onigiri sauce)
Sesame oil for greasing

Saved

Steps

Less than 20 mins

1

Wet your hands with water so that the rice won't stick. Make sure not to use salt because the onigiri will be seasoned by soy sauce later.
2

Place the cooked rice and hold it between your palms.
3

Form the rice into a round or a triangle by pressing lightly with your both palms.(I used a cling film so that the onigiri keeps clean.)
4

Grease the sesame oil on a frying pan then heat it.
5

Place the onigiri on the frying pan and grill both sides over medium heat.
6

Brush the onigiri sauce over each side of the onigiri and grill each side until crispy over low heat.
7

Serve on a nice plate and your grilled onigiri is ready!