Yaki Onigiri 焼きおにぎり

1. Cook the Japanese Rice: Rinse the Japanese short-grain rice under cold running water 3–4 times until the water becomes mostly clear. Cook according to your rice cooker’s instructions. The rice should be sticky enough to hold its shape. Use warm rice for easier shaping.

2. Season the Rice: Transfer the cooked rice to a large bowl. Add the salt and sesame oil, if using. Gently mix with a rice paddle until evenly combined without crushing the grains.

3. Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Divide the rice into six equal portions. Shape each portion into a thick, round patty or traditional triangle, pressing firmly enough to hold its shape without making it too dense.

4. Prepare the Soy Glaze: In a small bowl, combine the soy sauce, mirin, sugar, and sake, if using. Stir until the sugar dissolves. Set aside for brushing during grilling.

5. Heat the Pan: Place a nonstick skillet or cast-iron pan over medium heat. Add the neutral cooking oil and spread it evenly across the surface.

6. Grill the Rice Balls: Place the shaped rice balls carefully into the hot pan. Cook for 3–4 minutes on each side without moving them too often, until a golden-brown crust develops. Flip gently using a thin spatula to prevent breaking.

7. Apply the Soy Sauce Glaze: Reduce the heat to low. Brush a thin layer of the prepared soy sauce mixture over the top of each rice ball. Flip and brush the other side. Grill each side for another 1–2 minutes until the glaze becomes fragrant and lightly caramelized. Avoid adding the glaze too early, as the sugar can burn.

8. Add the Butter: Turn off the heat. Place a small amount of butter on each hot rice ball and let it melt over the toasted surface. The butter adds a rich, savory flavor that complements the soy sauce glaze.

9. Garnish: Sprinkle the grilled rice balls with toasted sesame seeds, chopped chives or green onions, and a little freshly ground black pepper if desired.

10. Serve Warm: Transfer the yaki onigiri to a serving plate. Serve immediately while the exterior is crispy and the center remains soft and chewy. Pair with miso soup, Japanese pickles, or a cup of green tea.