Vegan Yaki Onigiri Japanese Grilled Rice Balls

Updated at: Thu, 17 Aug 2023 03:15:53 GMT

Step 1

2. Choose the right kind of rice. Your best option is sushi rice, it yields the best result. Other acceptable alternatives are white jasmine rice and short-grain white rice, do not use long-grain or basmati rice for this, they don't hold shape as well;

Step 2

3. Press firmly. This is easy to understand but a little more pressure during the shaping step really saves you a lot of headaches later on;

Step 3

4. If you're using fillings, DO NOT overfill, make sure the fillings are encased by rice on all sides, otherwise, your onigiri could break from where fillings are when you try to flip. Also make sure your filling is not too "saucy", too much liquid will also comprise the sturdiness of the rice ball.

Step 4

- Rinse and cook your rice in a rice cooker or stovetop;

Step 5

- If using any fillings, cook the fillings while the rice is cooking, I fried off my vegan "short rib" in a pan, and cut them into smaller pieces;

Step 6

- When rice is ready, fluff it up with a spatula and let it cool down a little till it won't burn your hands, but do not let it cool down completely;

Step 7

- Press down a layer of rice in an onigiri mold, about half of the heigh, press a well in the middle;

Step 8

- Add fillings, if using, to the well;

Step 9

- Top off with more rice till level with the mold, wet your hands and press the top till the entire structure is firm;

Step 10

- Heat a generous drizzle of oil in a nonstick pan over medium-high heat, pan-fry the onigiris till golden brown, about 4 - 5 minutes per side. Do not flip too often! Let one side crisp up then flip to fry the other side, too much flipping can cause the onigiri to fall apart;

Step 11

- Meanwhile, mix together the soy sauce and syrup, when one side of the onigiris are golden crispy, brush on the sauce, flip and grill for 30 seconds to 1 minute, lower the heat once you add the sauce, it can easily burn;

Step 12

- Wrap on the nori strips while the onigiris are hot, the heat from the crust will give the nori a nice toasted aroma;

Step 13

- Serve hot or cooled down, enjoy!

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