Miso yaki-onigiri is a simple classic dish here in Japan. “Yaki” meaning grilled and “onigiri” meaning rice ball. So it’s simply a grilled rice ball topped with a sweet savoury miso paste.
Miso yaki-onigiri (miso rice ball)
- 1 cup cooked Japanese short-grained rice
- 2 tbsp miso paste
- 1 tsp beet sugar (てんさい糖; tensai satou)
- 1 tbsp mirin
- 2 tsp salt
- seaweed sheets optional
- In a small bowl, combine miso, sugar and mirin and mix well. Set aside.
- Prepare a small bowl of water and another small bowl of salt.
- Wet your hands with water and dip your finger tips in the salt and rub the salt over your palms. Scoop some rice into your hands and form into a triangle.
- Toaster oven: “Grill” in toaster oven for about 20-25 minutes.
- OR Fry pan: Fry in a little sesame oil on a medium heat for 20-25 minutes, turning over half way through.
- After about 25 minutes, the onigiri should be slightly brown, crispy and toasted. Brush some of the miso paste on one side of each onigiri and toast (or fry) for a further 5 minutes or so
- Serve as is or wrap in seaweed sheets. Best eaten immediately while still hot.
Ingredients guide for Japan residents
Mirin is available from any supermarket in Japan
Miso is available from any supermarket in Japan. It is often vegan but not always. Please make sure it doesn’t contain bonito (かつお節).
As most refined sugar is processed by using bone char in Japan, I use beet sugar (てんさい糖). As far as I’m aware beet sugar is available in all supermarkets.