Step 1

Season the rice:Into a mixing bowl, add the hot, cooked sushi rice. Drizzle the soy sauce and sesame oil around on the rice and fluff the rice in a slicing motion until the rice looks mostly even in color.

Step 2

Shape the rice balls:Divide the seasoned rice into four even portions. Wet your hands and ball up one portion of rice. Using both hands, firmly compact the rice and shape the rice ball into a triangle. Repeat with the remaining rice and wet your hands in between making each rice balls.*Please refer to the post above for step by step photo reference.*

Step 3

If shaping with a mold, scoop the rice into the mold and firmly press to make a shape the rice ball. Repeat with remaining rice.*Different molds can hold different amount of rice. So if need be, adjust the amount of rice to use according to your mold.*

Step 4

Pan fry:In a pan over medium heat, add enough oil to lightly cover the bottom of the pan. Once the oil is hot, arrange the onigiri (rice balls) in the pan, triangle side down. Cook the rice balls on both sides until golden brown and crispy, about 3 to 4 minutes per side. You can also pan fry the edges too if you'd like.

Step 5

Brush on sauce:When both sides of the onigiri are golden brown, reduce the heat to low. Then, brush each side with soy sauce or your preferred sauce and pan fry for an additional 15 to 30 seconds, until crispy again.*Make sure the heat is on low and don't pan fry for too long after the sauce is brushed on to prevent it from burning.*

Step 6

Garnish the yaki onigiri with furikaki if you'd like and enjoy while warm!