Grilled Onigira Rice Balls

Votes: 1

Time: 37 min.
Complexity: easily
Quantity: 4 pcs.

Treat yourself to grilled Japanese rice balls, or "onigiri," covered in a deliciously crispy, tart-sweet crust. They're made with sticky sushi rice, which is easy to form into balls. Form the onigiri into round or triangular shapes, brush with a mixture of butter, soy sauce, and mirin, a Japanese wine, and fry until golden brown. Unlike most traditional onigiri, these onigiri are simple to prepare and contain no filling, yet they're still delicious. They make a wonderful appetizer or side dish with chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup short-grain sushi rice
1 teaspoon coarse salt
2 tablespoons soy sauce
2 tablespoons mirin (Japanese rice wine)
1/4 cup butter, cut into small pieces
Chopped chives, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sushi rice, round grain rice, soy sauce, mirin (rice wine), butter, chives

Cooking the dish according to the recipe:

Cook the rice in salted water according to package directions. While the rice is cooking, bring the soy sauce and mirin to a simmer over low heat and cook until the mixture has reduced by about half. Remove from heat and stir in the butter.
When the rice is done and has cooled slightly (it should still be hot), cut a square of plastic wrap and place a quarter of the cooked rice in the center. Wrap the rice in the plastic wrap and use your hands to form a 2.5 cm thick triangle. The shape should be tightly packed to prevent it from falling apart when grilled. Repeat with the remaining rice and plastic wrap.

Preheat grill to medium heat.
Using a grill brush, coat 1 side of the rice balls with the herb butter mixture and place them on the grill, butter side down. Grill until golden brown on one side, about 5 minutes, then brush the tops of the rice balls with the butter mixture. Flip them with tongs and grill until golden brown on the other side. Transfer the rice balls to a plate. Brush again with the butter mixture and sprinkle with chives.

Author of the recipe - Marc Matsumoto is a chef, culinary consultant, and television personality.

Categories:

recipe / Grill, barbecue / Grilled flour products / Appetizers / Asian cuisine / Japanese cuisine

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