Onigiri (rice ball) is one of the most important icons of Japanese cuisine, which has been eaten in the country for at least a few thousand years. Because of its flexibility in arrangement, especially the fillings, Onigiri is loved by people of all ages. Among thousands of Onigiri recipes, Yakionigiri is definitely one of the most popular ones here in Japan. The appetizing aroma of charred soy sauce and crispy grilled rice are so hard to resist and you can never get enough of it once you experience.
*800g freshly cooked Japanese rice
*2 tbsp soy sauce
*1 tbsp Mirin
*1 tbsp vegetable oil
*A bowl of water
1.Take 800g of cooked rice in a mixing bowl and cool it down so that you can touch. Wet your hands in a bowl of water, which will prevent the rice from sticking. Take 100g of rice in one hand and gently and quickly form it into round. (Once you get used to making Onigiri, you won’t need this process)
2.With one hand placed under the rice and the other capping over the rice, gently press and mold it into a triangle. Rotate it and press again. Repeat this for a few times until the rice becomes a triangle.
3.Heat the oil in a non-stick and place the plain rice balls. Cook them for 3 minutes. Meanwhile, combine the soy sauce and Mirin. Turn over the rice balls and brush on the sauce. Cook for 3 minutes and turn them over again. Brush on the sauce and cook for 2 to 3 minutes. Turn them over for the third time and cook until slightly charred.
*Use your left hand to control the thickness of Onigiri—the distance between the fingers and lower palm is the thickness of your Onigiri.
*Form your right hand into a roof shape and control the shape of Onigiri.
*Press the rice gently but slightly firmly to hold the grains together.