Garlic Yaki Onigiri

How to make Garlic Yaki Onigiri Recipe - Love Balls Bus Recipe From Sao And Gabe Rothschild At Austin, Tx

Makes 9 Rice Balls

Ingredients:
4 cups (842g) uncooked short-grain rice
Vegetable oil
1 tbsp (15g) garlic powder
1 cup (237ml) soy sauce
3 sheets yaki nori (roasted seaweed), cut lengthwise into thirds

Method:
Using a rice cooker or stove-top method, rinse and cook the rice. Aerate the rice by stirring with a paddle and let cool slightly. Rice balls are easiest to form when the rice is hot. (But this is also when hands are most often burned.) When the rice is at a manageable temperature, wet your hands in ice water and paddle about 1 cup (235g) of rice into your hand.

Using both hands, form the rice into a triangle. Make the rice triangle firm, rewetting your hands if necessary. Set the onigiri aside on a foiled tray and repeat until all the rice is used (you should get 9 pieces). Place in the refrigerator and let cool for 40 minutes. This allows the rice to congeal and makes for reliable searing.

Coat a large frying pan with vegetable oil over high heat. Place the onigiri in the pan and cook on each side for 5 minutes, or until golden brown.

Combine the garlic powder and soy sauce in a bowl, then pour over the onigiri in the pan; use less for light flavor or more for those desiring something salty. Let the soy sauce reduce and sear one side for 5 to 10 seconds, until it caramelizes, then using tongs, flip and sear the opposite side. Remove from the pan and place each onigiri facedown on the yaki nori strips. Wrap the seaweed around the onigiri and enjoy!

Garlic Yaki Onigiri