Japanese Crispy Soy-Glazed Rice Balls (Yaki Onigiri)

Instructions

1. 1

   Wash 300 g short-grain rice in a bowl under cold running water, stirring and rinsing 3 to 4 times until the water runs almost clear. Drain thoroughly in a fine mesh sieve. Set out 380 ml water, 3 g fine salt, 45 ml soy sauce, 30 ml mirin, 10 g sugar, 15 ml sesame oil, and 10 g toasted sesame seeds. Have a nonstick pan ready.

2. 2

   Place the drained rice and 380 ml water in a medium saucepan over medium-high heat. Bring to a rolling boil, then immediately lower heat to low, cover with a tight lid, and simmer for 13 to 15 minutes without lifting the lid until all water is absorbed. Turn off the heat and let the rice steam covered for 10 minutes to become sticky.

3. 3

   While the rice is resting, prepare the glaze. In a small bowl, combine 45 ml soy sauce, 30 ml mirin, and 10 g sugar. Stir with a spoon until the sugar fully dissolves into a smooth liquid sauce. Dissolve 3 g fine salt into 100 ml of warm water in a separate small bowl for moistening your hands while shaping the rice.

4. 4

   Wet your palms with the salted water. Divide the warm cooked rice into 8 equal portions. Press each portion firmly between your hands to form dense triangular or round patties about 2 cm thick. Pack tightly so they do not fall apart during searing. If the rice sticks to your palms, re-wet your hands with a drop of salt water.

5. 5

   Heat 15 ml sesame oil in a wide nonstick pan over medium heat. Place the rice patties in the pan without overcrowding. Sear for 4 to 5 minutes per side, turning carefully with a spatula, until a light pale-golden, dry crust forms on both sides. If the pan gets too hot or smokes, lower the heat slightly to medium-low.

6. 6

   Reduce heat to low. Brush both sides of each rice patty generously with the soy glaze. Fry for another 1 to 2 minutes per side until the glaze bubbles, caramelizes, and turns shiny dark brown without burning. Transfer warm to a platter, sprinkle with 10 g toasted sesame seeds, and serve immediately while crispy.