Japanese cuisine · Dough, Pasta & Rice

Yakionigiri

Grilled rice triangles glazed with soy sauce and mirin until they develop a crisp crust.

Ingredients · for 4 servings

• 300 g sushi rice
• 400 ml water
• 4 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tsp toasted sesame seeds
• 2 sheets nori
• 1 tsp salt

Instructions

1. Wash the sushi rice in a bowl with cold water until it runs clear, then drain and let soak in 400 ml water for 20 min.
2. Bring the rice to a boil covered, turn the heat to the lowest setting and cook for 12 min., then remove from the heat and let steam for another 10 min. with the lid on.
3. Stir soy sauce, mirin and sugar smooth in a small bowl; cut the nori sheets into four strips.
4. Fold the salt loosely into the rice and, with dampened hands, shape into eight firm triangles about 2 cm thick - press firmly or they will fall apart while frying.
5. Heat the sesame oil in a nonstick pan over medium heat and fry the triangles for 4-5 min. per side, until a dry, light brown crust forms.
6. Brush the onigiri on both sides with the soy sauce mixture, fry for another 1 min. per side until the glaze smells caramelized, then sprinkle with sesame seeds and serve wrapped in a strip of nori.