Yaki Onigiri with Miso Scallion (Grilled Rice Balls)
These yaki onigiri are crispy on the outside and fluffy on the inside, topped with umami-rich miso scallion paste. They are simple, easy to make, yet very satisfying. Enjoy as a meal or even as a healthy snack! This recipe is gluten-free and vegan.
Ingredients
- 2 teaspoon sesame oil
- 5 stalks scallions chopped
- 1 tablespoon miso
- 1 tablespoon mirin
- 3 cups Japanese cooked rice
- 1 sheet nori split into 4 squares
- Salt to taste
Instructions
- Heat up the sesame oil in a pan. Cook the scallion for one minute or until tender.
- Add in the miso and mirin. Cook for another minute. Set aside.
- Split the rice into four portions and make rice balls. Cling wrap each portion of rice and shape into a triangle (or flat round shape).
- Heat up a pan and lightly grease or spray with oil. Sear the rice balls on both sides until crispy and golden brown.
- Place the rice balls on seaweed squares, and top with miso scallion paste. Sprinkle with some salt.
Notes
To leave more texture in the paste, cut the scallions coarsely. For a smoother paste, mince the scallions.
Types of miso: Yellow miso adds a balanced flavor of funkiness and nuttiness. With white miso, it will have a lighter taste with a slight sweetness.
Nutrition
Serving: 1rice ballCalories: 164kcalCarbohydrates: 31gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 200mgPotassium: 66mgFiber: 2gSugar: 2gVitamin A: 186IUVitamin C: 3mgCalcium: 16mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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