How to Make Yaki Onigiri That Won't Fall Apart (Japanese Grilled Rice Balls)

By Sudachi · 40 min

Ingredients

Instructions

1. Mix 1 tablespoon of toasted white sesame seeds into 700 g of slightly cooled cooked rice.
2. Shape into triangles of about 120 g each (about 5-6 from 700 g), pressing firmly; an onigiri mold helps pack them tightly.
3. Leave the rice balls on a plate to air dry for about 5 minutes per side, to form a thin, dry crust.
4. Whisk together 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 teaspoon miso paste and 1 teaspoon garlic paste in a small bowl until smooth.
5. After about 10 minutes of drying, brush the sauce over one side of each rice ball.
6. Pour 1 tablespoon of toasted soy sauce into a small bowl and brush a thin layer over the edges of the rice balls.
7. Heat a frying pan over medium heat and melt 1 tablespoon of butter. Place the rice balls sauce-side down and brush the other side with sauce. Fry each side for about 30 seconds to 1 minute, until nicely browned.
8. Serve.

Summarized from Sudachi's video. Watch it for the details.

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