Description
Enjoy the crispy and fluffy delight of grilled Onigiri, traditional Japanese rice balls seasoned with soy sauce and mirin. These versatile snacks can be filled with your choice of ingredients, making them perfect for any occasion.
Ingredients
Scale
- 2 cups short-grain Japanese rice
- 2 1/2 cups water
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon vegetable oil (for grilling)
- 1 sheet nori (seaweed), cut into strips (optional)
- Sesame seeds (for garnish, optional)
- Pickled plum (umeboshi) or other fillings (optional)
Instructions
- Measure 2 cups of short-grain Japanese rice and rinse it under cold water. Use your hands to gently agitate the rice, allowing the water to become cloudy. Drain the water and repeat this process 3-4 times until the water runs clear.
- After rinsing, soak the rice in fresh water for about 30 minutes.
- Drain the rice and transfer it to a rice cooker or a pot. Add 2 1/2 cups of water and 1/2 teaspoon of salt. If using a rice cooker, follow the manufacturer’s instructions. If cooking on the stovetop, bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 18-20 minutes. Do not lift the lid during cooking.
- Once the rice is cooked, remove it from heat and let it sit, covered, for an additional 10 minutes.
- Transfer the rice to a large bowl and fluff it gently with a wooden spatula or rice paddle.
- Prepare any fillings you wish to use, such as mashing pickled plum (umeboshi) or using cooked salmon or tuna.
- Wet your hands with water to prevent sticking. Take a handful of rice (about 1/3 cup) and flatten it slightly in your palm. If using a filling, place a small amount in the center of the rice.
- Fold the rice over the filling and shape it into a triangle or oval, pressing gently but firmly. Repeat until all the rice is shaped into onigiri.
- In a small bowl, mix together 2 tablespoons of soy sauce and 1 tablespoon of mirin.
- Heat a grill pan or non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
- Place the shaped onigiri in the pan, grilling for about 2-3 minutes on one side until golden brown.
- Flip the onigiri and brush the grilled side with the soy sauce and mirin glaze. Grill the other side for another 2-3 minutes, brushing with the glaze again.
- Continue flipping and glazing every couple of minutes until all sides are golden brown and crispy, about 10-12 minutes total.
- Remove the grilled onigiri from the pan and place them on a serving plate.
- Optionally, sprinkle sesame seeds over the top for added texture and flavor.
Notes
- Feel free to customize the fillings based on your preference. Other popular fillings include cooked shrimp, avocado, or even vegetables.
- Onigiri can be enjoyed warm or at room temperature, making them great for lunchboxes or picnics.
- Prep Time: 30 minutes
- Cook Time: 12 minutes