Yaki Onigiri Recipe
Try this Yaki Onigiri Recipe recipe, or contribute your own.
Try this Yaki Onigiri Recipe recipe, or contribute your own.
- Carbohydrate 0.0162025 g
- Cholesterol 0 mg
- Fat 1.125815 g
- Fiber 0.006625 g
- Protein 0.0027375 g
- Saturated Fat 0.14591 g
- Serving Size 1 1 Serving (16g)
- Sodium 0.603 mg
- Sugar 0.0095775 g
- Trans Fat 0.05402375 g
- Calories 10 calories
Step-by-step
- Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.
- Make Onigiri into triangle shapes. First wet both of your hands with water so rice won't stick.
- Then put some salt in your hands and rub to spread all around.
- Scoop about a half cup of rice onto your palm.
- Cover the rice with the other hand and gently form the rice into a triangle.
- Make sure covering hand should be forming a triangle shape.
- When forming the onigiri shape, your hands should be just firm enough so the onigiri doesn't fall apart. You don't want to squeeze the rice too tight.
- I use three fingers (thumb, index finger, middle finger) to cover the area to make a nice triangle shape. Then rotate onigiri to make a perfect triangle.
- While you squeeze onigiri firmly with both hands, one of your hand has to press onigiri to keep a nice form.
- Gently squeeze the center of triangle on both sides so there is a slight indentation (for grilling onigiri). Now onigiri is ready!
- Lightly oil a cast iron skillet and put it on medium heat.
- Grill onigiri until all sides are crispy and lightly browned. Don't turn it around. Just work on one side at a time and avoid turning over frequently.
- Lower heat to medium low and brush all sides with soy sauce (unagi sauce).
- Rotate to make sure all sides become crispy. Be careful not to burn onigiri after you brush it with the sauce.
My Journey to the Perfect Yaki Onigiri
As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are quick, easy, and, most importantly, delicious. That’s where Yaki Onigiri comes in. This little triangle of rice, grilled to perfection and brushed with savory sauce, has become a regular fixture in our family dinners. It's versatile enough for a quick weeknight meal, yet elegant enough to impress guests. And the best part? It's incredibly easy to make, even on my busiest days.
My love for Yaki Onigiri started on a trip to Japan. Wandering through a bustling market, I stumbled upon a street vendor grilling these golden-brown rice triangles. The aroma alone was intoxicating – a blend of smoky rice, salty soy sauce, and a hint of sweetness. I had to try one, and let me tell you, it was love at first bite. The crispy exterior gave way to a soft, fluffy interior, and the umami flavor of the sauce was simply divine. I knew then and there I had to master this recipe.
The first few attempts were, shall we say, less than perfect. My onigiri were lopsided, some fell apart during grilling, and the browning was uneven. But I persevered, fueled by the memory of that incredible street food. I experimented with different rice types, cooking methods, and sauces. I learned the importance of properly shaping the rice, of not squeezing it too tightly, and of carefully controlling the heat on the skillet. Slowly but surely, my onigiri became more refined, more beautiful, more delicious.
Now, Yaki Onigiri is a regular part of our family routine. My children love helping me shape the rice – it’s a fun, hands-on activity that keeps them engaged in the cooking process. It's a recipe that embodies simplicity and deliciousness. The beauty of Yaki Onigiri lies in its ability to adapt to your preferences. Experiment with different sauces – teriyaki, sweet chili, or even a spicy gochujang glaze. Add fillings like pickled plums, sesame seeds, or shredded seaweed for extra flavor and texture. The possibilities are endless.
Beyond its culinary merits, Yaki Onigiri holds a special place in my heart. It's a reminder of a delightful trip, a symbol of culinary exploration, and most importantly, a delicious way to share a meal with my loved ones. So, I invite you to try this simple yet rewarding recipe. Don't be afraid to experiment, to get creative, and to make it your own. The journey to the perfect Yaki Onigiri is a delicious one, and I hope you enjoy every step of the way.
Ingredients you'll need:
- Salt
- Water
- Oil
- Cooked Japanese rice
- Soy sauce (homemade unagi sauce recommended)
- Wet towel
- Brush
Tips for Success:
- Use short-grain Japanese rice for the best results.
- Don't over-squeeze the rice when shaping the onigiri; it should hold its shape but remain soft.
- Be patient with the grilling process; low and slow is key to achieving a crispy exterior and perfectly cooked interior.
- Have fun and enjoy the process!
