Yakitori Yurippi’s onigiri (Japanese rice balls) are best grilled on a hibachi, but also work well grilled on the barbecue. To make onigiri, you’ll need glutinous white rice, toasted nori sheets and a sticky-sweet miso glaze made with sake, mirin and red miso. Pour out some soy sauce into a small bowl, grate fresh wasabi and serve this side dish as part of a Japanese feast.
Ingredients
Miso glaze
Method
1.Cook rice according to packet instructions. Once cooked, spread out on a tray and stand until cool enough to handle (20 minutes).
2.Preheat a charcoal barbecue (hibachi) or gas barbecue to high.
3.Using wet hands, shape sticky rice into 12 balls (110gm each), applying pressure with your palms and fingers until a firm ball is created. Place on a tray lined with baking paper and slightly press to flatten and shape into a triangle. Cover loosely with baking paper and refrigerate for 30 minutes to firm up.
4.Grill onigiri, turning occasionally, until lightly charred each side (7-8 minutes). Brush with miso glaze and cook until charred and crisp (2 minutes). Place squares of toasted nori on serving plates and top with onigiri. Brush with miso glaze and serve with freshly grated wasabi.
