About the Recipe
This recipe combines two of Japan's quintessential foodstuffs - rice and miso. I hand mould the onigiri which is easy to do with a little practice. Every Japanese has their favourite method of cooking onigiri - the old school method is to grill over charcoal but you can use a modern grill, or, as I do here, dry fry your onigiri in a pan.
260g cooked Japanese rice
1/2 tbsp miso
1/2 tbsp mirin
1 tsp sugar
1 tsp veg oil
yaki-onigiri are usually grilled but you can use a dry-frying method if you prefer (just wipe an oiled piece of kitchen paper around the pan). they’re also great made over a barbecue.
combine the miso, sugar & mirin into a paste
wet your hands, take up 1/2 the rice and form a triangular shaped ball
repeat for your second onigiri
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