Yakionigiri

Directions

1. Preheat your grill.

2. Lightly season the hot rice with sea salt and mix gently, being careful not to break the rice.

3. When I form onigiri at home, I use a plastic onigiri mold, but it is not necessary.

4. To make them with a mold, dip your hands in room temp water and take about half a cup of the rice and press into a ball. Firmly push the rice ball into the mold. Next, press the top on the mold, then pop the rice ball out. It’s that easy.

5. If you do not have a mold, there are alternative ways to form onigiri.

6. You can use your hands (always making sure to dip in water between steps). Make a ball, pressing tightly, then with the ball in one hand, take the palm of your other hand and press to flatten it. Then using your index finger and thumb, press the sides together, making a shape of a hockey puck. Continue this technique until you have a firm, hockey puck-shaped onigiri.

7. Another common way is to start by making the initial firm rice ball by hand, then simply tightly wrapping it in plastic wrap, but I usually do not recommend this method because it often yields a lopsided shape.

8. To grill the rice ball, place it on the grill where the heat is medium. Let it sit for a minute or two before you flip. Ideally you want to the rice to cook slowly, so the outside of the rice becomes crunchy and the inside soft and hot. If the grill is too hot, the rice will burn before becoming crispy. 

9. Once the ricell ball is lightly golden brown and crispy, brush on some yakitori sauce on the top and flip. Quickly brush some more sauce on the other side. Paying close attention so that it doesn’t burn, cook until the tare just starts to caramelize. Then flip and cook the second side until it just starts to caramelize.

10. Remove from the grill, top with the kizami nori and serve.