Japanese Sesame-Soy Pan-Grilled Yaki Onigiri

Rinse 300 g rice 3–4 times, soak in 400 ml water for 20–30 minutes, then bring covered to a boil over medium heat. Reduce to low for 12–15 minutes, rest off heat 10 minutes, and check rice has no hard center.

Dissolve 8 g sugar and 1 g salt in 20 ml soy sauce, add 7 ml sesame oil and fold into warm rice. When cool enough to handle, form six firm rice balls of about 110 g each with damp hands.

Preheat a clean nonstick skillet over medium-low heat and place the six rice balls apart. Do not put baking parchment in the skillet. Cook undisturbed 3–4 minutes until a crisp brown crust forms, turn and cook the other sides 3–4 minutes, reducing heat if they color too quickly.

Combine 10 ml soy and 3 ml sesame oil, brush thinly onto both faces and grill over low heat another 1–2 minutes per side until glossy, not burnt. Serve two each to three people while hot.