Yaki Onigiri
This is originally mentioned in THIS Instagram Post.
Ingredients
Yield: 4 small onigiri
Onigiri:
1 cup / 250 g cooked rice, short- or medium-grain
1 tbsp/15g soy sauce
2 tsp/8g sesame oil
2 tsp/8g sugar
pinch salt
parchment paper
optional: plastic gloves for handling
Glaze:
1 tbsp/15g soy sauce
1 tbsp/15g sesame oil
Directions
Mix all onigiri ingredients until thoroughly combined. Set aside.
Put on your gloves or set out a small bowl of water to wet your hands. This will help with the rice sticking to your hands.
Divide the rice into 4 portions. With wet hands, form each portion into a compact triangle, pressing firmly enough for it to hold together. Yaki onigiri should be packed more firmly than a filled onigiri so it can withstand flipping in the pan.
Using your hands or a mold, press and rotate the rice into a triangle shape. Use enough pressure for it to hold together.
Fit a square or circle of parchment paper into your pan of choice. NOTE: The parchment paper needs to stay entirely within the pan, otherwise it CAN and WILL catch on fire.
Before placing your pan onto the flame, place your rice triangles directly onto the pan.
On the stove over low heat, pan fry on the parchment paper for 3-4 minutes before flipping. Flipping too early will cause your shape to fall apart.
During the waiting period, make your glaze by combining 1:1 soy sauce and sesame oil.
After flipping, apply a thin layer of your glaze and cook for another 3-4 minutes on side 2.
Flip back onto side 1 to cook for 1-2 minutes for the glaze to set.
Flip back onto side 2 to cook for 1 minute for the glaze to set.
Serve hot. Add nori, furikake, or sliced scallions if you like!
FAQ:
Q: What type of rice should I use for yaki onigiri?
A: Japanese short-grain rice is the most authentic choice because it is naturally sticky enough to hold its shape. Avoid long-grain rice such as jasmine or basmati because it tends to fall apart more easily! I personally use calrose (medium grain).
Q: Can I use leftover rice?
A: Yes!! Yaki onigiri is a great use for leftover rice. Reheat refrigerated rice with a small splash of water, covered, until it is warm and pliable enough to shape.
Q: Why did my yaki onigiri fall apart when I flipped it?
A: The rice may be not packed firmly enough, too cold, or it needed more time to form a crust before flipping. Shape yaki onigiri more firmly than filled onigiri, then let the first side cook undisturbed until it releases easily and is lightly golden.
Q: Why is my glaze burning?
A: Soy sauce caramelizes quickly, so add the glaze only after the rice is already crusted over. Use 1 thin coat and flip after about 60 seconds, rather than letting a thick layer sit in the pan.
Q: Can I make yaki onigiri without sesame oil?
A: Yes! For the glaze, replace with a little neutral oil.
Q: Can I make these ahead of time?
A: You can shape the rice triangles ahead and refrigerate them tightly covered with plastic wrap. However, they are best pan-fried shortly before serving! Store cooked yaki onigiri in the refrigerator promptly and reheat in a skillet, air fryer, or toaster oven until hot and crisp again.
Q: What [tool] did you use?
Everything I used in this video is here (Shop My)
