The shape is a matter of preference.
Be sure to use sticky short- or medium-grain rice; the long-grain kind will not hold together.
Serve them right off the grill, while they are still hot and crispy.
Photo: Rick Poon
(Alternatively, cook rice in a rice cooker according to the manufacturer’s directions.
)Fluff the rice and let stand until cool enough to handle.
Meanwhile, combine miso and mirin in a small bowl.
Divide the cooled rice into 6 equal portions, about 1/2 cup each.
Brush one side of each rice ball using half of the sesame oil.
Preheat grill to medium-high.
Grill the onigiri, oiled-side down, until crisp and slightly toasted, about 5 minutes.
Brush the second side with the remaining sesame oil, flip and cook for 5 minutes more.
Sprinkle with sesame seeds and serve immediately.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
