Shioyaki Onigiri

Shioyaki Onigiri are grilled rice balls seasoned simply with salt, offering a delightful balance of textures and flavors. Crispy on the outside and chewy on the inside, these rice balls are a comforting, traditional Japanese snack enjoyed by many.

Japanese · 70 min · 4 servings · emi_bakes

Ingredients

• 300 g short-grain rice, uncooked
• 360 ml water
• 1 tsp sea salt
• to taste nori, cut into strips
• to taste sesame seeds, toasted

Method

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a pot, combine the rinsed rice and water. Let it soak for 30 minutes, then bring to a boil.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest for 10 minutes, still covered.
4. Transfer the cooked rice into a bowl and add sea salt, mixing gently to season the rice.
5. While the rice is still warm, wet your hands and shape the rice into triangular or oval balls, about 100 g each.
6. Preheat a grill or a non-stick pan over medium heat. Place the rice balls on the grill and cook for about 4-5 minutes on each side until golden brown and crispy.
7. Remove from heat and sprinkle with toasted sesame seeds. Optionally, wrap a strip of nori around each rice ball for added flavor and texture.
8. Serve warm, enjoyed as a snack or light meal.

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