Golden and crispy on the outside and soft and warm on the inside, this quick snack is a favourite for kids and pick-me-ups after a long night of drinking for adults.

Yaki-Onigiri, fried rice balls are a housewife's shortcut to a quick meal or snack anytime of the day. Large quantities can be made and stored in the freezer for up to a week and can be micro-waved or pan fried for a quick snack. It is also served at drinking houses to fill the stomach after a long night of drinking. Onigiri, rice balls can be made with any materials at hand and the rice can even be made from left-over rice (calrose / Japanese koshihiki rice only) so it's really easy to make.

Ingredients: (serves 4 persons)
2 cups of rice
Toasted black sesame seeds
Half an egg
1 tablespoon of cornflour
Some Salt
Japanese Soy Sauce
Oil for frying
Glad wrap or Onigiri Mould

Additional ingredients may include any of the following
Umeboshi (preserved sour plums)
Furikake (seasoning flakes)
Edamame (green soybean)
Bits of scambled eggs

Method:

Preparing the rice balls
Mix all the rice, egg, sesame seed, cornflour, salt and any other ingredients you have into a large bowl and stir thoroughly. Season to taste with salt.

Wet a large spoon or spatula to scoop the rice.
If you have a plastic onigiri mould, you can use it to make the onigiri. Otherwise, cut a piece of glad wrap approximately 25 x 25 cm and lay it flat on the table.
Scoop 2 4 spoonfuls of rice into the middle of the plastic sheet.
Wrap the rice ball by pulling up all the sides of the plastic sheet, then shape the rice into a flattened disc shape. Make sure the rice has been pushed together firmly enough so it doesn't fall apart when you fry it.
If you intend to freeze your rice balls, just keep the rice ball wrapped in the plastic sheet and store it in a freezer for future use.
Otherwise, remove the plastic sheet and place the rice ball on a plate and re-use the plastic sheet to shape the next rice ball.

Frying the rice ball
Place a thin layer of soy sauce on a large plate. Coat the rice ball with some soy sauce on both sides and place it into a pan with a thin layer of oil. Lightly fry or grill both sides of the onigiri.
Remove the yaki-onigiri once it turns golden brown.

Serve while hot to enjoy yaki-onigiri that's crispy on the outside and soft on the inside.

Learn more about this author, Leona Ash.
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