Miso yaki onigiri

Method

1. If using sushi-style seasoning, stir the rice vinegar, sugar, and salt together until dissolved. Fold it gently into the warm cooked rice.
2. Let the rice cool only until it is comfortable to handle. Do not let it get cold, or it will be harder to shape.
3. Stir the miso glaze ingredients together until smooth. Add just enough sake or water to make it brushable.
4. Wet your hands lightly with water. Shape the rice into 6 firm but not crushed rounded triangles. An onigiri mold also works well.
5. Heat a pan over medium heat and brush with neutral oil. Parchment paper in the pan helps prevent sticking and burning.
6. Grill the rice balls for 2 to 3 minutes per side, until the outside is firm and lightly golden. For triangles, briefly crisp the three edges too.
7. Reduce the heat to low. Brush one side with the miso glaze, flip, and cook for 10 to 20 seconds.
8. Brush the second side, flip again, and cook another 10 to 20 seconds. Remove as soon as the glaze smells toasted and looks caramelized.
9. Serve warm.

Notes

• Japanese short-grain rice is important. Long-grain rice will not hold together well.
• The sushi-style vinegar, sugar, and salt are optional. Traditional yaki onigiri is often made from plain Japanese rice shaped with salted hands.
• Miso and sugar burn quickly. The rice should be crisp before the glaze goes on.
• This is not keto because it is rice-based.
• Optional additions: sesame seeds mixed into the rice, shiso leaves, nori strips, furikake, or a small filling such as tuna mayo, salmon, or pickled plum.

Sources consulted

• Just One Cookbook: Miso Yaki Onigiri
• Okonomi Kitchen: Yaki Onigiri

Good with

• Miso soup with greens and tofu
• Spinach gomae

From Christoph Mayer