Grilled 'Onigiri'

Name: Grilled 'Onigiri'
Yield: 6 Rice Balls
Cuisine: British
Ingredients: 500 g Warm Cooked Short Grain Rice; 1 tablespoon Toasted Sesame Seeds *optional; 2 tablespoons Soy Sauce; 1 tablespoon Mirin; 1/4 teaspoon Dashi Powder; Sesame Oil

Hiroko Liston @hirokoliston

Melbourne, Australia

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!

Hiroko Liston @hirokoliston

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Ingredients

6 Rice Balls

500 gWarm Cooked Short Grain Rice
1 tablespoonToasted Sesame Seeds *optional
2 tablespoonsSoy Sauce
1 tablespoonMirin
1/4 teaspoonDashi Powder
Sesame Oil

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Steps

1

In a small bowl, mix Soy Sauce, Mirin and Dashi Powder.
2

If cooked rice is cold, warm up using microwave. It is difficult to make it into balls when cold.
3

Add the sauce mixture and Sesame Seeds to warm rice and mix to combine well.
4

Wash your hands thoroughly before making 'Onigiri', however sometimes it is safe and easy to use plastic food wrap.
5

Line a baking tray with aluminium foil and brush lightly with Sesame Oil. Place 'Onigiri' on the foil and grill until golden and crunchy.