yaki onigiri

How to make Miso butter flavoured grilled rice balls

Yaki Onigiri

short grain rice (*1)

water

tbsp miso

mirin

tsp sake

tsp sugar

butter

tsp finely chopped chive (to garnish)

tsp sesame seeds (to garnish)

vegetable oil

soy sauce

1.5 tbsp everything Bagel seasoning (*2)

Cook the rice by following the instructions as per your rice cooker. *1

While the rice is being cooked, put all the miso paste ingredients together in a bowl and mix well.

Divide the cooked rice into 6 equal portions.

Shape and squish the rice in a piece of cling wrap into a triangle shape. *3

Heat a cast iron skillet over medium heat and add butter.

Grill the Onigiri for about 1 minute on each side and coat with the butter.

Brush the miso paste over each side of the rice balls and grill each side until crispy. *4

Serve with the garnishes.

Miso Flavour

Heat a cast iron skillet over medium heat and coat the skillet with vegetable oil.

Grill the Onigiri for about 1 minute on each side.

Brush the soy sauce over each side of the rice balls every time it is turned over (turn a few times).

Grill each side until crispy. Turn the heat off and serve on a plate.

Top the grilled rice balls with 1/2 tbsp each of butter.

Garnish with rice seasonings to serve.

Soy Sauce Flavour

https://content.jwplatform.com/videos/Eno36DZH.mp4

Mix miso sauce ingredients

divide cooked rice

Shape rice

Heat butter

Grille Rice balls each side

Brush with miso sauce

Serve with the garnishes

Heat oil in a cast iron skillet

Grill the rice balls

Brush rice balls with soy sauce

Grill each side crispy

Top grilled rice ball with butter

Garnish the grilled rice ball to serve

Yaki Onigiri.mp4

These Japanese Yaki Onigiri are simple crispy grilled rice balls that are stuffed with avocado and salted peanuts and coated in a tasty dumpling dipping sauce and sesame. They’re way easier to make than vegan sushi but so delicious thanks to their tasty crispy pan-fried rice crust on the outside while being soft on the inside. The perfect take out dish to eat on the go for lunch or as an appetizer or side dish for summer, spring, or any time of the year!

Japanese Yaki Onigiri (Crispy Rice Balls)

300 g sushi rice (2 rice cooker cups or 1 ½ US cup)

360 ml of water (2 rice cooker cups or 1 ½ US cup)

tbsp rice vinegar

sea salt

avocado (diced)

tbsp peanuts (finely chopped)

sesame oil (for frying)

sesame seeds

Recipe Dipping Sauce (see Dumplings/Gyoza recipe)

Put the rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Then drain well and transfer to a saucepan (or rice cooker). Pour in the water, cover, and bring to the boil. Then reduce the heat to low and simmer gently for 15-20 minutes, until the liquid has been completely absorbed by the rice (if it looks too dry, add a few more tablespoons of water). Then remove from the heat and leave covered to steam for another 5-10 minutes. (Tip: Do not disturb the rice while it cooks. Leave the lid closed to ensure even cooking and do not stir!)

In the meantime, heat the rice vinegar, salt, and sugar in a small saucepan and stir until the salt and sugar have dissolved.

Once the rice is tender, transfer it into a bowl (preferably a wooden hangiri) and stir gently to loosen it. (Please be careful not to break the rice grains, otherwise, the rice will become mushy). Drizzle the rice vinegar mixture over it, add the nori flakes, and mix gently to combine. Cover with a damp kitchen towel which will help prevent the rice from drying out. Allow to cool completely.

Sushi Rice (can be made ahead)

Now place 1 heaped tablespoon of rice on a piece of cling foil, flattening it gently into a round shape. Add 2-3 pieces of avocado and 1 teaspoon of chopped peanuts in the middle. Cover with another tablespoon of rice, seal the foil and form into a ball. Flatten it slightly with your hands, then carefully remove the cling foil. Continue this process with the rest of the rice and filling until everything is used up.

Lightly brush the rice balls with the dipping sauce and sprinkle with a little sesame.

Heat the sesame oil in a large non-stick pan or skillet or grill. Pan-fry or grill the rice balls on each side for 3-5 minutes, or until the rice forms a crisp skin.

Serve warm or cold with the remaining dipping sauce. You can also wrap a small nori sheet around the onigiri so it’s easier to eat warm.

Enjoy!

Onigiri

Yaki onigiri (焼きおにぎり) or Japanese grilled rice balls are an easy and popular snack or lunch in Japan. They&#39;re grilled, pan-fried, or roasted until the outside crust has a crispy texture while the rice inside is soft and fluffy. Yaki onigiri can be flavored with various seasonings including soy sauce, miso butter, or teriyaki sauce!

Yaki Onigiri (Grilled Rice Balls) 焼きおにぎり

rice

Shape rice ball

Shape by hand: Wet your hands with water and take about ⅓ to ½ cup of warm rice in your hands. Using both hands, firmly press the rice into a triangular shape. Shape with mold: Fill the mold with the appropriate amount of rice and firmly press to create your shape.

Shape Rice Ball

Grill

Heat a pan over medium heat and add the oil. Grill each side of the rice ball until a crispy, golden-brown crust forms. Avoid flipping often to keep the shape intact.

Season

Lower to low heat and brush one side with soy sauce and flip to caramelize the sauce slightly. Check after 15 to 30 seconds as it can easily burn. Brush the other side with soy sauce and flip to caramelize that side. Serve and optionally sprinkle with furikake while still hot. Enjoy!

Season with sauce

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