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Recipe details are AI-generated from the video and may contain errors — for reference only.
Into a pot or large bowl containing 400g of freshly cooked hot white rice, evenly sprinkle 2 tsp of furikake and 1/2 tsp of salt. Gently fold and cut-mix with a rice paddle until the seasoning is evenly distributed and the grains remain slightly sticky.
Watch out
Be sure to use freshly cooked warm rice
cold rice loses its starch stickiness and will crumble when shaping
In a small bowl, add 2 tsp of soy sauce, 2 tsp of mirin, 1 tsp of sugar, and 1 tbsp of yellow miso. Whisk thoroughly with a mini whisk until the miso and sugar are completely dissolved into a smooth, lump-free thick glaze.
Watch out
Whisk until the sugar is fully dissolved
undissolved sugar granules will burn quickly in the pan and taste bitter
Spread a sheet of plastic wrap over a plate and place about 100g of seasoned rice in the center. Gather the edges tightly and press firmly using the webbing between your thumbs and index fingers, rotating 3 to 4 times into a tight, neat triangular rice ball. Repeat to make 4 onigiri in total.
Watch out
Press firmly to compact the rice ball
if it is shaped too loosely, it will fall apart when flipped in the pan
Place a heavy cast iron skillet on the stove over medium-low heat and lightly brush with 1 tsp of cooking oil. Preheat for 1 to 2 minutes. Place the 4 onigiri into the pan and leave completely undisturbed to grill for 5 minutes until the bottom side forms a golden, crisp crust; flip over and grill the other side over medium-low heat for another 5 minutes until both sides are evenly golden and crunchy.
local_fire_departmentmedium-low heat, 5 minutes per side (total approx. 10 to 12 minutes)Watch out
Do not move or flip the rice balls prematurely after placing them in the pan
otherwise, the rice will stick and break apart
Immediately turn off the heat once both flat sides are golden. Stand the onigiri upright and sear each of the 3 side edges against the residual heat of the pan for about 30 seconds each until lightly crisped and set, allowing the pan temperature to cool down naturally.
local_fire_departmentheat off (using residual heat)Watch out
You must turn off the heat first to let the pan cool down
if the pan is too hot, the miso glaze will instantly burn and taste bitter
Spoon the prepared miso sauce generously over the top surface of each onigiri. Using tongs or a spatula, flip the sauced side down onto the cooled pan. Sear over the gentle residual heat for about 1 minute until the miso sauce bubbles slightly, caramelizes into a glossy amber hue, and releases a rich aroma, then immediately transfer to a plate.
local_fire_departmentresidual heat for approx. 1 minuteWatch out
Miso burns very easily due to its sugar content
do not sear for more than 1 minute after flipping, and remove immediately once it bubbles and caramelizes, otherwise it will char and turn bitter
Evenly sprinkle 1/2 tsp of aonori seaweed flakes over the top of the plated miso onigiri for color and aroma, then serve immediately while hot to enjoy the ultra-crispy crust and fluffy rice center.
Watch out
The interior of freshly grilled onigiri stays extremely hot
let it cool slightly before taking a bite to avoid burning your mouth
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