Yaki Onigiri Recipes

Recipe From epicurious.com

Provided by Tadashi Ono

Categories     Rice     Backyard BBQ     Grill     Grill/Barbecue     Party     Advance Prep Required

Number Of Ingredients 0

Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from "Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home" by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.

Recipe From cooking.nytimes.com

Provided by Alexa Weibel

Categories     dinner, lunch, snack, finger foods, grains and rice, project, vegetables, appetizer, main course, side dish

Time 1h

Yield 6 to 12 onigiri (2 to 4 servings)

Number Of Ingredients 15