Grilled Onigiri Rice Balls with Naga-negi Long Onion and Miso
The aroma of grilled miso paste stimulates the appetite. Be careful not to burn it!
Photographed by Osamu Enomoto
Rice & Noodles
Calorie count is for a piece.
Ingredients (Pieces 2)
- 160–200 g cooked rice (warm)
- 5 cm naga-negi long onion (approx. 10 g)
- 1/2 tbsp ground sesame seeds (white)
- 1 tbsp miso
- 1 tsp sugar
- 1 tsp mirin
Cut the naga-negi long onion into pieces 2-3 mm wide from the edge, along its length. Combine the ingredients for [A] in a microwave-safe bowl and mix thoroughly. When the sugar dissolves, add the naga-negi long onion and ground sesame seeds, then microwave uncovered for about 20 sec at 600 W.
Prepare a bowl of water and a rice bowl. Fill a rice bowl with half of the cooked rice, then dip your hands into the water and shape the rice into a triangle. Repeat with the remaining rice.
Preheat a non-stick frying pan over medium heat for 30 sec. Reduce heat to low and add the shaped rice, then cook for 3 min. Turn the rice over and cook for another 3 min. Spread the top of each with 1/4 of the naga-negi long onion and miso mixture, then turn over and cook for 10–20 sec. Evenly spread the remaining miso mixture on top, then turn over and cook for 10–20 sec. Serve once both sides are browned and crisp.
After the rice starts to brown, add the naga-negi long onion and miso mixture, and spread it out to keep a flat surface.