Yaki onigiri

Yaki onigiri

By
From
Posh Rice
Serves
6
Prep
60 mins

Crispy on the outside and soft on the inside, these rice triangles are a popular Japanese snack. ‘Yaki’ means grilled, and they were originally a food of the samurai, who took them to battle and then grilled them in a fire, charring the outside. The miso glaze gives an umami hit.

Ingredients

Quantity Ingredient
250g sushi rice
1 teaspoon miso paste
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon honey
2 tablespoons sesame seeds (mixture of black and white)
salt
pickled ginger, to serve
sliced spring onions, to serve

Method

  1. Wash the rice thoroughly, then tip it into a saucepan with some salt and pour over 330ml boiling water. Bring to the boil, then cover and simmer over the lowest heat for 15 minutes. Set aside, covered, for 10 minutes, then leave to cool completely.
  2. Mix together the miso, soy sauce, ½ tsp of the sesame oil and the honey in a small bowl until smooth. Stir the sesame seeds through the cooled rice. Using wet hands, divide the rice into six equal portions and shape into triangles or circles about 6 –7cm wide and 2.5cm thick.
  3. Heat a large non-stick frying pan over a medium heat and drizzle in the remaining sesame oil. Fry the onigiri on one side for 8–10 minutes until starting to brown and crisp. Carefully turn over and brush the toasted side with the soy mix. Continue to fry until the other side is browned and crisp. Turn off the heat. One at a time flip over the onigiri and brush with the mix, then quickly transfer to a plate. Brush over any remaining soy mix. Leave to cool a little, then serve with pickled ginger and a sprinkling of spring onions.
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