Yaki onigiri – grilled rice balls with soy sauce Recipe
Yaki onigiri are rice balls or triangles that, once shaped, are brushed with soy sauce and grilled until golden and lightly crispy on the outside. In Japan they’re often served in izakayas (snack bars) as something to nibble on with beer or tea. The flavor is simple but very satisfying – toasted rice with a hint of smoke and salty sauce.
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- rice - 300 g
- water - 360 ml
- salt - 3 g
- soy sauce - 40 ml
- sesame oil - 5 ml
- vegetable oil - 10 ml
- nori - 1 piece
- sesame seeds toasted - 5 g
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain in a sieve and leave for 10 minutes to drip off.
- Transfer the rice to a pot, add the measured water, cover with a lid and bring to a boil. Reduce the heat to low and cook for 12–15 minutes without lifting the lid.
- After cooking, turn off the heat and leave the rice covered for another 10 minutes to finish steaming. Then transfer it to a bowl and let it cool slightly until warm but not too hot to handle.
- Add the salt to the rice and gently mix with a spatula, cutting through any clumps without mashing the rice too much.
- Prepare a small bowl of cold water. Wet your hands so the rice doesn’t stick, take a portion of rice (about a handful) and shape it into a ball or triangle, pressing firmly so the rice holds together well. Repeat until you use all the rice – you should get 8–10 pieces.
- In a small bowl, mix the soy sauce with the sesame oil.
- Heat a grill pan or regular frying pan with a little vegetable oil over medium heat. Place the rice balls in the pan and fry for 3–4 minutes on one side, until the bottom starts to brown and become lightly crispy.
- Turn the balls over, brush the top with a thin layer of the soy sauce and sesame oil mixture using a brush or teaspoon. Fry for another 3–4 minutes.
- Turn the balls once or twice more, brushing with a thin layer of sauce each time, until the outside is golden and lightly charred but not burnt.
- Cut the sheet of nori into strips with scissors. Sprinkle the finished yaki onigiri with toasted sesame seeds and, if you like, wrap them partially with a strip of nori to make them easier to hold in your hand. Serve hot or at room temperature.
Storage
In fridge:
1 days
Freezing:
Yes
Yaki onigiri najlepiej smakują świeże, ale możesz je przechowywać w lodówce do 1 dnia, owinięte folią. Do mrożenia owiń każdą kulkę osobno i zamrażaj do 1 miesiąca, potem podgrzej na suchej patelni lub w piekarniku, aż środek będzie gorący.
Recipe submitted by
Marek, Site owner
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Updated:
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