Yakionigiri

3 cups cooked short grain white rice (approximate yield 1 cup uncooked rice)
3 tsp's soy sauce
3 tsp olive oil

First prepare 3 cups of cooked rice. I personally use a rice maker, but that's up to you. Use short grain rice, perhaps marketed as sushi rice or sticky rice. Basically just make sure it's short grain because this will help your onigiri's hold their shape. When making your rice, make sure you rinse the uncooked rice 2-3 times before cooking. This will also help the rice stick together.

Once the rice is cooked, take 1/2 cup portions and shape into onigiri. A traditional shape is triangular, but it really doesn't matter. The triangular shape is nice for grilling as it give a good surface area on each side. You can form the shape by hand, or use a mold.

Heat 1 tsp of olive oil in a frying pan, or heat a grill and spray it with cooking spray, whatever. In this version I am using olive oil because I had to use a frying pan. Cook the onigiri on one side, then flip. While the other side is cooking, brush the already "grilled" side with approximately 1/2 teaspoon of soy sauce. Then when the side currently cooking has gotten brown and crispy, flip it over to allow the side with soy sauce to brown again. Then brush the just cooked side with soy sauce.

Repeat until all onigiri are golden brown and crispy on the outside.

To recap --

Grill, flip, brush with soy sauce, flip, brush with soy sauce, DONE!

These are perfect for putting in a bento (Japanese style lunch box) or eating right away.

Number of Servings: 6

Recipe submitted by SparkPeople user ZIRCADIA.