Yaki Onigiri

Ingredients

• •4 cups warm cooked short-grain rice
• •3 tbsp soy sauce
• •1 tbsp mirin
• •1 tsp sesame oil
• •1 tsp sugar
• •Vegetable oil, for the pan

Steps

1. 1.While the rice is still warm, wet your hands with water and shape it into 8 tightly packed triangles or rounds, pressing firmly so they hold together and won't fall apart while grilling.
2. 2.Whisk together the soy sauce, mirin, sesame oil, and sugar to make the glaze.
3. 3.Heat a little oil in a nonstick skillet over medium heat and place the rice balls in, cooking without moving them until the bottoms turn golden and crisp, about 3-4 minutes - resist the urge to flip early, since the exterior needs to fully crisp before it will release cleanly.
4. 4.Flip carefully and crisp the other side.
5. 5.Once both sides are golden, brush both sides generously with the glaze and cook for another 30-60 seconds per side, until the sauce caramelizes into a sticky, fragrant crust.
6. 6.Serve hot, ideally straight from the pan while the crust is still crackly.