Yaki onigiri

What to get ready

• Rice 400 g
• Soy sauce 40 ml
• Miso paste 32 g
• Sesame oil 16 ml
• Roasted sesame seeds 8 g
• Salt 4 g

Method

1. 1 Cook the rice slightly firmer than usual, then let it cool for 10 minutes so the grains become slightly harder.
2. 2 Shape the rice into a thick, triangular block, pressing it firmly so it doesn't break apart during grilling.
3. 3 Mix soy sauce with miso paste and sesame oil to form a thick, smooth paste for brushing.
4. 4 Grill the rice balls on a cast iron pan or grill for 5 minutes on each side until the outer layer is golden brown.
5. 5 Brush the sauce onto both sides and grill for another 3 minutes until browned and fragrant.
6. 6 Sprinkle with roasted sesame seeds and eat hot.

With an appliance

• Oven 32 min

  Replace steps 4-5: place the rice balls on the racks of the oven at 230 degrees for 8 minutes, rotate the tray after 4 minutes, then brush with sauce and add another 2 minutes; the crust should be evenly firm, less prone to flipping but lacking pan marks.