Yaki Onigiri (Japanese Grilled Rice Balls)

Ingredients

For 4 portions

• 🍚 360g rice (dry)
• 🥤 430ml tap water
• 🧂 0.5 Tsp salt
• 🥣 3 Tbsp soy sauce
• 🍶 1 Tbsp mirin
• 🍚 1 Tsp sugar
• 🏺 1 Tbsp sesame oil

Method

1. Use Japanese short-grain (sushi) rice – its stickiness holds the balls together. Makes 8.
2. Rinse the rice in a bowl of cold water, swirling and draining 4–5 times until the water is nearly clear. Drain for 15 minutes.
3. Put the rice and water in a heavy pot with a lid. Bring to the boil, then cover and cook on the lowest heat for 13 minutes. Turn off the heat and leave covered for 10 minutes. (Or use a rice cooker.)
4. Make the glaze: mix the soy sauce, mirin and sugar until the sugar dissolves.
5. Shape while the rice is still warm: wet your hands, rub a pinch of salt over your palms, then take about 90 g of rice. Cup it in one hand and press firmly with the other into a triangle about 3 cm thick, turning it and pressing 4–5 times. Press firmly – loose onigiri fall apart on the grill. Repeat to make 8.
6. Heat a non-stick frying pan over medium heat and brush with the sesame oil (or use a grill pan or a barbecue).
7. Cook the onigiri for 4–5 minutes per side without moving them, until a pale golden crust forms on both flat sides.
8. Brush the top with glaze, flip and cook 1–2 minutes until it caramelises. Brush the other side, flip again and cook 1–2 minutes more. Repeat once more on each side for a deep golden-brown, glossy crust. Watch closely – the sugar can burn.
9. Serve hot, on their own or with miso soup and pickles.