Grilled Onigiri with Furikake

Name: Grilled Onigiri with Furikake
Yield: Serves 4 | Makes 8
Cuisine: Japanese
Ingredients: dash of rice vinegar; pinch of white pepper; furikake, to garnish; 3½ tbsp groundnut (peanut) oil; 1 tbsp yuzu juice; 200 g (7 oz.) uncooked or 350 g (12½ oz.) cooked rice; pinch of salt; 1 tbsp mirin

Preparation info

Serves
4
| Makes 8

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

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.) uncooked or 350 g (12½ oz.) <

Asia
Japan
Fish course
Pescatarian
Leftovers

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