Japanese grilled rice balls
- 1 cup sushi rice, dry
- water to cook the rice
- 1 tsp sea salt
- coconut aminos, soy sauce or tamari for coating
Wash and rinse your sushi rice. Then cook using your preferred method, I use a rice cooker.
Once your rice has cooled slightly, add the sea salt and gently mix, fluffing your rice.
Add your rice to an onigiri press or form into triangles by hand. This will yield 8 rice balls.
Heat a non-stick pan to medium high heat and place your onigiri. After 2 minutes sprinkle a little bit of coconut aminos then flip, so the sauce side is on the pan. Let cook 1-2 minutes. Repeat until each side has been seasoned at least twice and are golden.
Take off the heat and serve with pickles and miso soup or salad. Enjoy!