grilled rice ball
- Makes: 4
- Calories: 207 kcal
- Total Time: 1 h 20 m
- Prep: 1 h 10 m
- Cook: 10 m
- Japanese: Yaki-onigiri
Wet both hands. Place 1 serving hot rice in one hand.
Bend the other hand. Cover the rice with the bended hand and press down.
Shape the rice into a rough triangle. Move it around several times.
Grill the rice balls on low heat on a net placed over the stove burner, or sear them in a frying pan on low heat. After they change color, grill (or sear) the opposite side.
After the side changes color, spread the top side of the rice balls with soy sauce, using a cooking brush which has been soaked in soy sauce. Turn over and also spread the opposite side with soy sauce.
Repeat Step 5 for each rice ball.
Rice balls are often eaten cold; however this rice ball is usually eaten hot. The surface of the rice ball is crisp and the interior is fluffy, which gives it a unique taste.