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Grilled Onigiri with Furikake
- Serves
4
| Makes 8 - Difficulty
Easy
Published 2018
This is a great way to use up leftover rice. To work best, it has to be white round grain rice, as used in Japanese cooking, so that it sticks together. In this recipe, the onigiri is moulded like lollipops and stuck on to the skewers.
Ingredients
200 g 7 oz. 350 g 12½ oz
Method
Wash the rice four times, drain and leave to rest for 20 minutes. Place the rice in a saucepan or rice cooker and add water - about 15 per cent more water than the volume of rice. If cooking rice on the hob (stove top), bring the water to the boil and let the rice simmer for 17 minutes, then leave to rest for 12 minutes.
Divide the rice into two equal-sized batches. Take one batch and d
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