Yaki Onigiri

Let's Cook

1. Step 1.

   Shape the cooked rice into two small rice balls, about 70–75 g each. Triangles are traditional, but slightly flattened rounds are easier to grill and turn. Ideally, make them before dinner and let the surfaces dry for 20–30 minutes; this helps them hold together and form a crust.

2. Step 2.

   While the rice balls dry, prepare the glaze by mixing 1 Tbsp soy sauce and 1 tsp mirin in a small bowl. Set aside.

3. Step 3.

   Preheat a grill to medium-high heat. Place the rice balls on the grill without any sauce first. Let them cook undisturbed until a proper crust forms before attempting to move them, about 3–4 minutes. If they stick, wait a bit longer.

4. Step 4.

   Turn the rice balls and crisp the other side, another 3–4 minutes. The surfaces should be dry and lightly toasted.

5. Step 5.

   Once the rice is crisp, brush the glaze very lightly over the top of each rice ball. Do not soak the rice in sauce or it will fall apart. Grill briefly, about 30 seconds, until the glaze sizzles.

6. Step 6.

   Turn the rice balls, brush again with glaze, and grill until fragrant and lightly caramelized, about 30–60 seconds more. Serve hot as the final savory bite.