Prep Time: 5 Min
Sesame oil Scallions Miso paste Mirin Japanese cooked rice Nori seaweed Salt
cook Time: 15 min
Ingredients
Heat up the sesame oil in a pan. Cook the scallion until tender. Season with miso and mirin. Cook for another minute. Set aside.
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Split the rice into four portions and make rice balls. Cling wrap each portion and shape into a triangle (or flat round shape).
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Heat up a pan and lightly grease or spray with oil. Sear the rice balls on both sides until crispy and golden brown.
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Place the rice balls on seaweed squares, and top with miso scallion paste. Sprinkle with some salt.
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