Yaki Onigiri Recipe
How heat transform ingredients has always fascinated me. It’s incredible how food could go from bland to caramelized smokiness just with heat, and how different kinds of heat produce dramatic differences. This Yaki Onirigi is a perfect example. I used to order this when I see it available at Japanese restaurant, and I can’t believe how easy it is until I tried it for myself! Not to mention that it costs next to nothing!
With the simplest three staple ingredients you get a crunchy, smoky, savory exterior with a soft and slightly sweet center. You can make it anytime you find yourself cooking too much rice or feel like treating yourself to something a little more special than plain rice.
Adapted from Just One Cookbook
Crunchy, smoky, savory exterior with a soft and slightly sweet center!
- 3 cups White Rice, freshly cooked and slightly cooled
- 1/4 cup Soy Sauce
- 1 tsp Salt
- When the rice is cool enough to handle, sprinkle about 1/4 tsp salt on your hands, take 1/4 of the rice and squeeze it together. When it comes together in a ball, form it into a triangle with your hands. Your goal is for it to be in the shape as shown in the picture for easier grilling. Continue until you have four triangles and all the rice is used up.
- Heat 1/2 tbsp oil on a medium frying pan over medium heat. Grill the triangles and when the bottom starts to get crispy, rotate it onto another side. Continue until all sides are crispy.
- Lower heat and brush soy sauce on all sides of the triangles. Continue grilling for another 5-10 minutes, brushing and rotating every other minute or so.
This recipe is gluten-free if you use gluten-free soy sauce.