Shape the cooked rice into onigiri (rice balls). For this recipe, use 2 bowls of rice to make 3 small rice balls.

Mix the A ingredients to make the miso sauce, and mix the B ingredients to make the soy sauce glaze. Both are on the sweeter side.

Pan-fry the rice balls over medium heat. Pour the sauce along the side of the rice balls into the skillet (do not pour directly onto the rice balls).

Once the bottom is browned, flip the rice balls and cook the other side the same way. When both sides are browned, they’re done.