Yaki Onigiri (Grilled Rice Ball)

By No Recipes · 60 min

Ingredients

Instructions

1. Use the cooker's cup and water lines to cook 1 rice cooker cup of rice.
2. On the stove instead: rinse 160 g of short-grain rice in several changes of water until the water runs mostly clear, then drain. Put it in a tall pot with 1 cup water, cover, and bring to a boil over high heat.
3. As soon as it boils, turn the heat to the lowest setting and cook for 13 minutes. Turn off the heat and let it steam for another 10 to 15 minutes. Do not lift the lid at any point.
4. Pour 2 tablespoons soy sauce evenly over the hot rice, then fold and cut it with a spatula until the colour is even.
5. Level the rice and divide it into three equal wedges like a pizza.
6. Shape each portion into a ball by hand, or press it into a wet onigiri mould firmly enough to hold its shape.
7. Place the rice balls on a lined tray. Dust each with a thin layer of 1 teaspoon potato starch through a fine sieve, flipping to coat both sides and keeping starch off the sides.
8. Heat a non-stick pan over medium-low. When moderately hot, add about half of the 1 tablespoon vegetable oil and set the rice balls on small pools of oil.
9. Fry without moving them until golden and crisp on one side, about 7 to 10 minutes.
10. Flip, add a little more oil, and fry the second side until crisp and browned.
11. Melt some of the 1 tablespoon butter over each browned surface, then roll the balls on their three sides to cook off any loose starch.
12. Serve wrapped in shiso leaves or nori sheets.

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