Ingredients
Main Ingredients
- 2 cups cooked short or medium-grain rice (warm)
- 1 Tablespoon vegetable oil
- Soy sauce (for brushing)
- Optional: Furikake (Japanese rice seasoning) for sprinkling
Instructions
- Shape Rice Ball: Wet your hands with water to prevent sticking. Take about ⅓ to ½ cup of warm cooked rice into your hands.
- Form the Rice Ball: Using both hands, firmly press the rice into a triangular shape. Alternatively, use a mold by filling it with the appropriate amount of rice and pressing firmly to create the shape.
- Preheat Pan: Heat a pan over medium heat and add the vegetable oil, ensuring it coats the surface evenly.
- Grill Rice Balls: Place the rice balls in the pan and grill each side until a crispy, golden-brown crust forms. Avoid flipping too often to maintain the shape.
- Season with Soy Sauce: Lower the heat to low. Brush one side of the rice ball with soy sauce and flip it to caramelize the sauce slightly. Check after 15 to 30 seconds to prevent burning.
- Caramelize Other Side: Brush the other side with soy sauce and flip again to caramelize it similarly.
- Serve: Remove from heat and optionally sprinkle with furikake while still hot. Enjoy your freshly grilled Yaki Onigiri!
Notes
- Wet your hands before shaping to prevent rice from sticking.
- Use short or medium-grain rice because it sticks together better for shaping.
- Do not flip rice balls too frequently to keep them intact and to develop a crispy crust.
- Be careful with soy sauce during caramelization as it can burn quickly.
- Furikake adds extra flavor but is optional.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Japanese
