Onigiri – rice ball, a common Japanese food made with plain white rice. Traditionally, it is formed into oval or triangle shapes and wrap with a piece of seaweed (nori – のり). The basic ones are rice with seaweed, and some will have a plum (umeboshi – 梅干) as filling. Onigiri has now developed into many flavours and cute shapes and creations that appeal to all ages.
My first taste of yaki onigiri (焼きお握り) - pan-fried rice ball with soy sauce, was cooked by T. It means, this recipe is really easy. My dearly was brought up in such environment that males should not be stepping into the kitchen, so I was grateful to have something cooked by him.
Yaki Onigiri (焼きお握り) - recipe submitted and published on Y3K Recipes, issue no. 60
Ingredient (makes 4-6 servings):
2 cup Japanese rice (180ml per cup)
1 tsp cooking oil
2-3 tbsp light soy sauce
Plastic/Cling wrap for wrapping
- Rinse rice till water running clear, fill in water up to level 2 in rice cooker pot (add extra 10% or a bit more water for old rice) and soak rice for at least 30 minutes (in cold weather, soaking time range from few hours to overnight). Cook rice in rice cooker as normal.
- Once cooked, turn the power off. Fluffy the rice with wooden spatula or chopsticks (if desired), then close the cover again and wait for 10 minutes.
- Divide rice into 4-6 equal portions, transfer 1 portion onto a 30cm x 30cm (roughly) size of cling wrap. With the help of cling wrap, compress and form rice into desired shape. It can be made into smaller size and desired shape.
- Heat a non-stick pan, grease the pan lightly then pan-fry rice ball till browned lightly on both sides. Use a pastry bush, brush soy sauce on the surfaces and continue to fry till charred a little.
- Best serve warm.
Three other onigiri recipes I submitted to Y3K Recipes Issue No. 60 were:
Onigiri - Basic Rice Ball
Sake Onigiri (鮭お握り) - Rice Ball with Salmon
Ten-musu (天むす) - Rice Ball with Tempura