Yaki Onigiri (焼きおにぎり)

Ingredients

• 2 cups short-grain rice
• 2.5 cups water
• 2 tablespoons soy sauce
• 4 sheets nori (seaweed)
• 2 tablespoons sesame seeds
• 1 teaspoon salt
• 2 tablespoons scallions
• 1 tablespoon vegetable oil
• 1 tablespoon mirin

Instructions

1. 1

   Rinse 2 cups of short-grain rice under cold water until the water runs clear. This removes excess starch.

2. 2

   Combine the rinsed rice and 2.5 cups of water in a rice cooker or a pot. If using a pot, bring to a boil, then cover and reduce heat to low, cooking for 18-20 minutes until water is absorbed.

3. 3

   Once cooked, remove the rice from heat and let it sit covered for 10 minutes to steam.

4. 4

   Transfer the rice to a large bowl and gently mix in 1 teaspoon of salt and 1 tablespoon of mirin. Allow the rice to cool slightly until manageable.

5. 5

   With wet hands, take a portion of rice (about 1/4 cup) and shape it into a triangle or oval. Repeat with the remaining rice.

6. 6

   In a small bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of vegetable oil to create a brushing sauce.

7. 7

   Preheat a grill or grill pan over medium heat. Once hot, place the shaped rice balls on the grill.

8. 8

   Grill the rice balls for about 3-4 minutes on each side, brushing with the soy sauce mixture every time you flip them, until they are golden brown and crispy.

9. 9

   While grilling, toast the nori sheets over the grill for a minute on each side until slightly crispy.

10. 10

    Once the rice balls are done, remove them from the grill and immediately sprinkle with sesame seeds and chopped scallions.

11. 11

    Serve warm, wrapped in toasted nori sheets, and enjoy your Yaki Onigiri!