Yaki Onigiri
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Author: Janet Hudson Status: published license cc-by tags: Mirin, Tamari, Lunch, Snack, Love, Stickyrice,
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Share on TwitterCook rice. Allow to cool, just enough to handle.
Grab a bowl, fill halfway with water; you should wet your hands at intervals to avoid rice sticking to you. Sprinkle a bit of salt on to your palms and scoop out some rice.
Mold your onigiris into whatever shape you like, but make sure there are two flat sides so that it sits in the pan.
Heat a skillet, medium to medium high. Use a little cooking spray if you're worried about sticking.
Using a brush, coat one side with kecap manis. After 2 or 3 minutes, brush the top with kecap manis and flip the onigiri. Let sizzle another 2 minutes or so.
Remove from the heat and shake a little furikake on top - I used wasabi.
You can serve with pieces of nori, or sprinkle with extra sesame seeds if you like.
