Onigiri, those famous Japanese rice triangles, are one of the most iconic snacks in Japan. Among their many variations, yaki onigiri, or grilled onigiri, stands out for its crispy exterior and melt-in-the-mouth interior. Perfect to take away or enjoy hot, it suits both bento boxes and refined appetisers alike.
In this creative version by koyama san, umami takes centre stage: featuring yuzu miso, simmered kombu, marinated avocado and a buffalo mozzarella delicately fermented in miso. Here is the step-by-step recipe.
Ingredients for 4 people
- 140 g of Japanese rice NISHB1
- 10 g of kamebishi soy sauce NISSK5B or NISSK13B
- 2 g of black sesame oil NISYS32
- 10 g of yuzu miso NISMK6
- 150 g of country miso (miso 1) NISMK3
- 150 g of white miso (miso 2) NISMKO or NISMK1
- 1/2 avocado
- 8 cinnamon basil leaves (or basil leaves, red and green shiso…)
- 30 g of soy sauce NISSK5B or NISSK13B
- 30 g of kombu (rehydrated) NISOKAI10
- 30 g of soy sauce NISSK5B or NISSK13B
- 3 g of white sesame seeds NISKU10-B
- 4 buffalo mozzarella balls (10 g each)
- 100 g of white miso (miso 3) NISMKO or NISMK1
- 80 g of sauvignon blanc
Steps for preparing the yaki onigiri:
Preparation of the marinades:
1. Marinate the mozzarella balls in miso no. 3 mixed with 20 g of sauvignon blanc for 10 to 12 hours.
2. Cut the avocado in half. Marinate 1 piece of avocado in the miso no. 1 mixture with 30 g of sauvignon blanc and the other in the miso no. 2 mixture with 30 g of sauvignon blanc for 4 to 10 hours in the fridge.
3. Marinate the cinnamon basil in soy sauce.
4. Simmer finely chopped kombu (previously rehydrated) in soy sauce and sesame seeds.
Preparation of the onigiri:
1. Cook the rice.
2. Make 4 equal portions of rice.
3. Assemble the onigiri: on the cling film, place one half-portion of rice. On the rice, place yuzu miso, simmered kombu and cinnamon basil separately, then cover with the other half of the rice. Wrap with the cling film. Using both hands, press the rice to shape it into a thick triangle.
4. Repeat the process 4 times to obtain 4 onigiri.
5. Remove the onigiri from the cling film. Coat both surfaces of the onigiri with soy sauce and sesame oil.
6. Grill the onigiri in a non-stick frying pan.
7. Plate up: the onigiri, the marinated mozzarella ball and the sliced avocado.
Enjoy your meal!
