This cookbook demonstrates how versatile this cupboard essential can really be.
- 1 ¼ cups sushi rice
- 1 tsp honey
- 1 tsp miso paste
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp sesame seeds (mixture of black and white)
- pickled ginger and sliced spring onions (scallions), to serve
Wash the rice thoroughly, then tip it into a saucepan with some salt and pour over 330ml / 11fl oz boiling water. Bring to the boil, then cover and simmer over the lowest heat for 15 minutes. Set aside, covered, for 10 minutes, then leave to cool completely.
Mix together the miso, soy sauce, 1/2 tsp of the sesame oil and the honey in a small bowl until smooth. Stir the sesame seeds through the cooled rice. Using wet hands, divide the rice into six equal portions and shape into triangles or circles about 3 inches wide and 1 inch thick.
Heat a large non-stick frying pan over a medium heat and drizzle in the remaining sesame oil. Fry the onigiri on one side for 8–10 minutes until starting to brown and crisp. Carefully turn over and brush the toasted side with the soy mix. Continue to fry until the other side is browned and crisp. Turn off the heat. One at a time flip over the onigiri and brush with the mix, then quickly transfer to a plate. Brush over any remaining soy mix. Leave to cool a little, then serve with pickled ginger and a sprinkling of spring onions.
About this recipe
"Crispy on the outside and soft on the inside, these rice triangles are a popular Japanese snack. ‘Yaki’ means grilled, and they were originally a food of the samurai, who took them to battle and then grilled them in a fire, charring the outside. The miso glaze gives an umami hit." -- from Posh Rice, published by Quadrille Publishing. Photo: Alex Luck.