Yaki Onigiri

Name: Yaki Onigiri
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Japanese
Ingredients: 4 rice balls; 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp sesame oil; 1/2 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Yaki Onigiri, or grilled rice balls, is a dish deeply rooted in Japanese home cooking, where it's often prepared for casual family meals or gatherings with friends. The art of making yaki onigiri lies in the balance of its simple ingredients and the personal touch each cook brings to it. Traditionally, it's made by hand on home grills, with salt and fat measured by instinct rather than precision, reflecting the intuitive nature of Japanese family kitchens.

The taste of yaki onigiri is a harmonious blend of salty and savory, with a hint of sweetness from the mirin. The outer layer crisps up beautifully on the grill, creating a delightful contrast to the soft, warm rice inside. Generously brushed with a mixture of soy sauce and sesame oil, each bite delivers a satisfying umami punch. This dish, shared around a table, is a celebration of simple yet profound flavors.

Ingredients

4rice balls
2 tbspsoy sauce
1 tbspmirin
1 tspsesame oil
1/2 tspfine sea salt

Method

Begin by preparing your rice balls if they are not pre-made. Use freshly cooked short-grain rice and shape it into four equal-sized balls. Ensure the rice is tightly packed to prevent them from falling apart during grilling.
In a small bowl, mix 2 tablespoons of soy sauce and 1 tablespoon of mirin. Stir well to combine, as this mixture will be used to brush onto the rice balls for flavor and color.
Heat a non-stick skillet over medium heat and add 1 teaspoon of sesame oil. Allow the oil to heat up until it shimmers, indicating it's ready for cooking.
Place the rice balls in the skillet, ensuring they have enough space to be turned easily. Cook them for about 2-3 minutes on each side, or until they develop a golden-brown crust. This crust is essential for the texture and flavor of Yaki Onigiri.
Once the rice balls have a nice crust, brush them generously with the soy sauce and mirin mixture. Be careful not to soak them, as too much liquid can make them soggy.
Continue to cook the rice balls for another 1-2 minutes on each side, allowing the soy sauce mixture to caramelize slightly. You should notice a fragrant aroma and a deeper color forming on the surface.
Sprinkle 1/2 teaspoon of fine sea salt evenly over the rice balls while they are still in the skillet. The salt will enhance the flavor and give the rice balls a savory finish.
Serve the Yaki Onigiri warm, straight from the skillet. They are best enjoyed immediately, with their crispy exterior and soft interior providing a delightful contrast.