Yaki Onigiri

Instructions

1. Prepare the rice
   Make sure your cooked rice is still warm as it will be easier to shape. If using leftover rice, reheat it slightly in the microwave or by steaming it until it's warm and pliable.
2. Shape the onigiri
   Wet your hands with water and sprinkle a little salt on your palms to prevent sticking. Take about 1/2 cup of warm rice and firmly press it between your palms, shaping it into a triangle or oval shape. Make sure it's compacted well so it doesn't fall apart during grilling. Repeat until all rice is used, making about 8 onigiri.
3. Make the glaze
   In a small bowl, combine soy sauce, mirin, sake (if using), and sugar. Stir until the sugar is completely dissolved. This will be your soy glaze for brushing on the onigiri while grilling.
4. Preheat and oil the grill
   Heat a non-stick pan or grill pan over medium-high heat. When hot, brush it lightly with vegetable oil to prevent sticking.
5. Grill the onigiri
   Place the shaped rice balls on the hot grill or pan. Cook for about 2-3 minutes until the bottom is golden brown and slightly crispy. Flip the onigiri and brush the grilled side with the soy glaze. After another 2-3 minutes, flip again and brush the other side with glaze. Continue flipping and brushing a few more times until both sides are nicely browned and the glaze has caramelized.
6. Add final touches
   Sprinkle the hot yaki onigiri with sesame seeds while the glaze is still sticky. If using nori, wrap a strip around each rice ball while still warm.
7. Serve
   Transfer the yaki onigiri to a serving plate, garnish with chopped green onions, and serve hot. These are best enjoyed immediately while the outside is still crispy and the inside remains soft and warm.