You can substitute white sesame seed for the black or use a mixture of both.
- Yield: 4 Servings
- 4 cups cooked rice
- 1 packed cup katsuobushi, dried shaved bonito flakes (a type of tuna),
- chopped fine
- 5 teaspoons roasted black sesame seed
- ¼ cup soy sauce
How to Make It
- Gently mix together the rice, bonito, and sesame seed in a bowl. Form into onigiri.
- Preheat a grill to medium. Grill the onigiri for about 6 minutes, flipping once. Brush the onigiri with the soy sauce. Grill for about 2 minutes more, flipping every 30 seconds, and brushing on more soy sauce after each turn. Grill the edges of the onigiri triangle, too, about 20 seconds per edge. The onigiri will have a crispy, caramelized crust when they’re done. Serve immediately.