The Ultimate Guide to Perfect Yaki Onigiri 焼きおにぎり

By Just One Cookbook · 40 min

Ingredients

Instructions

1. Cook the rice in a rice cooker or pot (2¼ cups uncooked rice with 2½ cups water, or 1⅔ cups water for 1½ cups rice), after soaking the rice 20–30 minutes first.
2. Microwave 3 Tbsp soy sauce and 1 Tbsp sugar for 30–60 seconds until hot, then whisk until the sugar dissolves.
3. Stir in 1 Tbsp sesame oil and ¼ tsp Diamond Crystal kosher salt.
4. Gently fold the seasoning into the hot cooked rice in a large bowl with a slicing motion, without mashing it, letting it cool until you can handle it.
5. Dip a mold and lid in water, fill it to the top with rice, press down firmly, then release the rice ball onto a lined tray.
6. Alternatively, wrap the rice in damp plastic wrap and twist to shape it into a triangle.
7. Press each ball firmly into a triangle, turning it after each press, until it holds its shape.
8. Moisten the pan-grilling sheet with parchment on a large pan. Grill the rice balls on medium-low heat until all sides are crispy and lightly browned, turning only once each side is browned.
9. Once toasted, lower the heat to low or off, brush with a glaze of 1 Tbsp soy sauce and 1 tsp sesame oil, and grill each side until the glaze is set, taking care not to burn them.

Summarized from Just One Cookbook's video. Watch it for the details.

More recipes with

Rice