Yaki Onigiri (Grilled Rice Balls)
Crispy golden rice balls brushed with soy sauce and toasted over heat — the caramelized crust makes all the difference.
Ingredients
| 2 cups (400g) | cooked Japanese short-grain rice, warm | |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | neutral oil |
| — | salt for shaping |
Instructions
- Shape the rice into firm, compact triangles using wet, salted hands. Press the rice very firmly — yaki onigiri must hold together on the grill.
- Brush a nonstick skillet or grill pan with neutral oil and heat over medium heat.
- Place the onigiri in the pan and cook for 3–4 minutes on each side until a golden crust forms.
- Brush soy sauce on all surfaces and cook an additional 1 minute per side until lightly caramelized.
- Serve immediately while the crust is still crisp.