Description
Grilled Rice Balls, also known as Onigiri in Japan, are a savory and satisfying snack or meal option that’s easy to prepare yet bursting with flavor. The combination of warm, sticky rice and the smokiness from grilling creates a comforting and delicious treat that can be enjoyed in a variety of ways. With endless possibilities for fillings and seasonings, Grilled Rice Balls are a perfect choice for a quick lunch, picnic, or even a fun appetizer for gatherings. Whether you prefer them plain or with a savory filling, these rice balls are sure to be a hit.
Ingredients
Scale
- 2 cups sushi rice (or short-grain rice)
- 2 ½ cups water (for cooking rice)
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil (for grilling)
- 1 sheet nori (seaweed), optional for wrapping
- Your choice of fillings:
- Pickled plums (umeboshi), grilled salmon, tuna mayo, or seasoned seaweed
Ingredient Highlights
- Sushi Rice: Sushi rice is sticky and holds together well, making it perfect for shaping rice balls. It also absorbs flavors from seasonings and fillings nicely.
- Rice Vinegar: The rice vinegar adds a subtle tanginess and helps season the rice, giving it the characteristic flavor found in Japanese rice balls.
- Pickled Plums: These add a tangy and salty kick, making them a classic filling for Grilled Rice Balls.
- Seaweed (Nori): Nori can be used as a wrap for the rice balls, offering a crisp contrast to the soft rice inside.
- Vegetable Oil: A small amount of oil is used for grilling, ensuring the rice balls get a nice golden crust without sticking.
Instructions
Prepare the Rice:
- Rinse the Rice: Wash the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice cook properly.
- Cook the Rice: Place the rinsed rice and water in a rice cooker or saucepan. Cook according to the rice cooker instructions, or bring the water to a boil, then reduce the heat to low and cover. Let it simmer for about 15-20 minutes until the rice is tender and water is absorbed. Allow it to sit for 10 minutes off the heat.
- Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, stir the vinegar mixture into the rice. Be gentle, as you don’t want to crush the rice.
Shape the Rice Balls:
- Prepare Your Hands: Wet your hands with a little water to prevent the rice from sticking. Sprinkle a pinch of salt on your palms for seasoning.
- Shape the Rice Balls: Scoop a small amount of rice (about 1/3 cup) and gently form it into a ball, pressing lightly but not too hard. You can also shape it into an oval or triangular shape, which is traditional for onigiri. Make a small indentation in the center if you want to add a filling.
- Add the Filling: Place your chosen filling in the center of the rice ball and mold the rice around it, sealing it tightly. Ensure the filling is fully enclosed within the rice ball.
Grill the Rice Balls:
- Heat the Grill or Pan: Heat a grill pan or a non-stick skillet over medium heat. Add a tablespoon of vegetable oil and let it heat up.
- Grill the Rice Balls: Place the rice balls in the pan, turning occasionally to ensure they are evenly grilled on all sides. Grill for about 8-10 minutes, or until they develop a golden-brown crust and are heated through.
- Optional – Wrap with Nori: If you’d like to add nori, place a strip of seaweed around the base of each rice ball before serving. This step is optional but adds a lovely texture contrast.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 150-200 kcal
- Fat: 3g
- Carbohydrates: 40g
- Protein: 4g