Updated: Sep 29, 2021
Here's a dead easy way to take an onigiri rice ball to the next level - mix a little miso with mirin and sugar. Then, call on your inner onigiri sculptor and form your onigiri rice ball.
Dry fry, grill or barbecue them until the bottom of the onigiri is a golden brown colour and the rice has turned crispy. Flip and toast the other side.
While that's happening, spread over a layer of the sweet umami sauce and you're done.
I garnished these with white sesame but why not use your imagination and try something different?
I used the dry frying technique but grilling and barbecue works very well too.
My recipe makes enough sauce for 2 onigiri but I promise you, these tend to be gobbled up however many you make, so you may want to make more sauce!
If you find yourself in an onigiri mood, you can find the Youtube tutorial by clicking Yaki Onigiri with Sweet Miso or scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
If you like onigiri, you might like onigirazu as well! Take a look at my Tuna Mayo and Avocado Onigirazu.
Dry fried Onigiri with Miso sauce.
(make 2 yaki-onigiri)
260g cooked Japanese rice (wet weight)
1/2 tbsp miso
1/2 tbsp mirin
1 tsp sugar
1 tsp veg oil
1 tsp sesame seeds
combine the miso, sugar & mirin into a paste
wet your hands, take up 1/2 the rice and form a triangular shaped ball
heat the oil in a frying pan, when it’s hot, wipe away the excess oil with kitchen paper
dry fry the rice balls for 5 mins or until the bottoms are lightly browned and crispy
turn and spread the miso paste over the tops while dry frying for another 4-5 mins
sprinkle with some sesame seeds (optional)