UPGRADED Yaki Onigiri (Japanese Rice Balls)
Yaki Onigiri. It’s more than just a grilled rice ball, it’s an edible haiku. Simplicity and elegance merging into a gastronomic sonnet of flavors, belying its apparent modesty. So if you've been searching for nirvana in a nugget of rice, folks, your quest ends here.
Don’t let the simplicity of Yaki Onigiri fool you. It's an art form, a culinary ballet where every grain of rice pirouettes in a delicate dance with umami-rich soy sauce. The result? A crispy exterior that guards a heart of tender, flavor-soaked rice. It’s no surprise that this morsel has a cult following in Japan. It’s like that indie band you discovered before they got their first Grammy. Edgy, but oh so delicious.
The beauty of Yaki Onigiri lies not just in its flavor, but in its versatility. Consider it a blank canvas, ready to take on whatever culinary inspiration you're brave enough to throw at it. Whether it's packed with pickled plum, brushed with miso, or just plain jane, it has a way of stealing the limelight in its unobtrusive manner. So, let's raise our chopsticks to the humble yet valiant Yaki Onigiri, the rice ball that could. And did. And will continue to win over hearts and bellies, one bite at a time. 🤘🏼 Adam
Yaki Onigiri (Crispy Japanese Rice Balls)
Ingredients
Instructions
- Mix the tuna with the mayonnaise. Season with a pinch of salt. Set aside.
- With wet hands, flatten a 3 inch diameter ball of rice then spoon in a tablespoon of the tuna mayo mixture. Work the ball into a triangle.
- In a pan over medium-high heat, add the oil and sear the Onigiri until crispy. Flip, then baste with the soy sauce, flip again and do the same. The finished product should be browned, slightly charred and warmed through.
Adam's Notes
- Pack the onigiri in plastic wrap for an easy picnic or beach snack.
- Change up the filling. Tuna mayo is just one classic way to eat onigiri.
