Yaki Onigiri (Grilled Soy-Glazed Rice Balls)
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Ingredients
- 400 g sushi rice
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 417 kcal
- Protein
- 8 g
- Carbohydrate
- 82.9 g
- of which sugars
- 3.3 g
- Fat
- 5.3 g
- of which saturates
- 0.7 g
- Fibre
- 1.8 g
- Salt
- 1.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and leave to cool for 10 minutes, until just warm enough to handle.
- 2
Wet your hands lightly with water and a pinch of salt and mould handfuls of the rice into 8 firm, flattish triangles, pressing well so they hold together.
- 3
Mix the soy sauce and mirin in a small bowl.
- 4
Heat the vegetable oil in a large non-stick frying pan over a medium heat and fry the rice triangles for 3-4 minutes each side until golden and crisp.
- 5
Brush both sides with the soy glaze and cook for 1 minute more each side until sticky and lightly charred in places.
- 6
Scatter with the toasted sesame seeds and serve warm.
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