Brian Ochieng

Roasted Rice Balls

Ingredients:

• 14 ounces cooked short-grain rice (about 2 c., hot)
• 2 teaspoons miso
• 1 teaspoon sake, divided
• 2 teaspoons soy sauce

Directions:

1. 1
   Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball.
2. 2
   Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside.
3. 3
   Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil.
4. 4
   Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two.
5. 5
   When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match).
6. 6
   When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.