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Create the perfect contrast of textures: a thick, crispy crust on the outside and soft, chewy rice on the inside. Seasoned with savory Furikake and finished with a rich glaze of Miso, this recipe elevates the humble rice ball from a simple side dish to the star of your table.
Season the Rice In a large bowl, combine the warm cooked rice with the Furikake and salt.
Prepare the Miso Glaze In a small bowl, whisk together the Miso, Soy Sauce, Sugar, and Shih-Chuan Mirin.
Shape the Onigiri Place a sheet of plastic wrap on your palm. Take about 95g–100g of the seasoned rice and place it on the wrap. Gather the wrap and firmly mold the rice into a triangle or round shape.
Heat a pan over medium-low heat and brush with a little oil. Place the rice balls in the pan and grill for 5 minutes until a crispy crust forms. Flip and grill the other side for another 5 minutes. Brush the top side generously with the Miso Glaze. Flip the rice ball so the glazed side is down. Turn off the heat and let the residual heat caramelize the miso for about 1 minute. Be careful not to burn it.
