Yaki Onigiri

1. There are two basic ways to prepare Japanese rice: rice cooker or stovetop. For an electronic rice cooker, wash and rest the rice as below, then follow the cooker instructions. On the stovetop, an enameled cast-iron or cast-iron pot works best because it distributes heat well.
2. Wash the rice to remove surface starch: place it in a bowl, fill with water and swirl with your hand, then drain off the milky liquid. Repeat 3 or 4 times until the water is clear enough to see the rice. Wash quickly (no longer than 3 minutes). Strain into a colander, cover with a clean towel and let rest 15 minutes so the grains rehydrate and cook evenly.
3. Add the rice and 2 cups water to a pot. Cover and bring to a boil over high heat. Decrease to medium and cook 10 minutes, until you smell a beautiful rice aroma in the steam. Do not overcook. Turn off the heat and let the covered pot sit 10 minutes to complete cooking. Uncover and gently fluff the rice.

To prepare and grill the yaki onigiri: 4. Use 1 cup hot cooked rice per serving. Add the rice to a small bowl just big enough to hold it. Jiggle the bowl in a flat, circular hula-hoop motion until the rice forms into a ball on its own; this packs it so it holds together when grilled. 5. Wet your hands and place the ball between your cupped palms. Squeeze, flip and turn several times to form a triangular shape. Don't compact too tightly - it should just stick together. 6. Grill the yaki onigiri over medium heat. If the fire is too hot the rice will burn - place them along the cooler edges of the grill. Watch carefully; perfect yaki onigiri need constant attention.