Advertisement

Grilled onigiri with miso sauce and chives

Time30 minutes
YieldsEach sauce recipe makes enough for 4 onigiri
Grilled onigiri with miso sauce and chives
(Glenn Koenig / Los Angeles Times)
Share
Print RecipePrint Recipe

Onigiri is about eating rice. The filling is the added bonus, to give the otherwise plain rice some flavor and punch. Here onigiri gets some oomph from the smoke and char of the grill (or grill pan) and the easy-to-make miso sauce with chives used to baste it while grilling.

Use short- or medium-grain rice to make onigiri because it is sticky. Brown short-grain rice and sweet rice work well too.

Handmade onigiri takes a little practice. In the meantime, there are plastic and wooden onigiri molds that you can buy — basic shapes like triangles and balls but also molds shaped like Hello Kitty, Mickey Mouse, tulips, stars, hearts and even cars.

From the story: Onigiri shapes up as versatile finger food

Advertisement

Miso sauce with chives

1

In a medium bowl, whisk together the miso, mirin and soy sauce. The chives can be whisked into the sauce, or sprinkled over as a garnish just before serving.

Grilled onigiri assembly

1

Brush the onigiri with a little oil to prevent it from sticking to the grill. If you use a spicy oil like chili oil, it will give the onigiri heat.

2

Heat a grill pan or grill over medium-high heat until hot, or heat the broiler. Line the grill pan, grill or a baking sheet (if using the broiler) with foil. Grill the onigiri on both sides until crisp and slightly toasted; this can take from 5 to 10 minutes on each side depending on the heat and cooking method. While grilling, baste the onigiri with a little of the sauce on each side a few times until it is absorbed and becomes crisp; the onigiri should not be moist from basting when done. Watch carefully, as the onigiri can burn.

3

Serve immediately while the onigiri are piping hot.