Miso Yaki Onigiri

Instructions

1. Gather all the ingredients.
2. In a small bowl, combine 2 Tbsp miso, 1 Tbsp sugar, and 1 Tbsp mirin and mix well. Depending on the type of miso, it might be saltier or sweeter than mine. Adjust the flavor by removing/adding sugar. Set the sauce aside for brushing the rice balls later.
3. For serving the rice balls, keep 6 of the 10 shiso leaves (perilla/ooba) aside to place under the rice balls later. Roll up the rest of shiso leaves and cut into julienned strips.
4. Add the julienned shiso leaves and 2 tsp toasted white sesame seeds to a bowl with 3 cups cooked Japanese short-grain rice. Using a rice scooper, fluff up the rice while you mix in shiso leaves and sesame seeds.
5. Prepare a small bowl of water and roughly 2 to 3 tsp Diamond Crystal kosher salt. Wet your palms with water, dip your fingers into the salt and rub some of the salt lightly onto your palms. Then, using a rice scooper, 1 portion of the steamed rice (you should be able to make 6 rice balls).
6. Gently form the rice into a ball shape, and then flatten top and bottom. It should look like a thick disc shape.
7. Cut the parchment paper to fit the bottom of your frying pan and place it on the pan. Brush some of the ½ Tbsp neutral oil on the parchment paper. Place the rice balls on the paper and start cooking on medium heat. Make sure to keep some distance between rice balls so they don't stick to each other.
8. Cook the bottom of the rice for about 2.5 minutes. When it's nicely browned, brush some oil on the top of the rice balls and flip to cook the other side for 2.5 minutes or until nicely browned.
9. When both sides are browned, reduce the heat to low. Brush or spoon the sauce on top of the rice balls. Flip to cook the miso side for just 10–15 seconds. Then, brush the sauce on the other side and flip to cook for 10–15 seconds.
10. MISO BURNS QUICKLY. Adjust the heat so the miso doesn't burn but the onigiri still has a nice character. You can also use an oven, toaster oven, or broiler, but make sure to keep an eye on it.
11. Serve each rice ball on a shiso leaf. Enjoy!