Yaki Onigiri – Miso Glaze
Rice balls pressed flat and grilled until they develop a golden, caramelized miso crust — the best argument for leftover rice. From the Made in Japan plant-based cookbook.
Ingredients
| 3 cups (600g) | cooked rice, slightly cooled | |
| 2 tbsp | 30 ml | white miso |
| 1 tbsp | 15 ml | mirin |
| 1 tsp | 5 ml | soy sauce |
| 1 tsp | 5 ml | sugar |
| 1 tbsp | 15 ml | vegetable oil |
Instructions
- With wet hands, shape the rice into firm, compact triangular onigiri, pressing hard so they hold their shape during grilling.
- Combine the miso, mirin, soy sauce and sugar in a small bowl and mix until smooth.
- Heat a grill pan or skillet over medium heat and brush with vegetable oil. Place the onigiri in the pan and press gently with a spatula. Grill for 3–4 minutes per side until a crust forms and the surface is firm.
- Brush the miso glaze onto both sides and continue grilling for 1–2 minutes per side, until the glaze has caramelized slightly. Serve hot.