Rice Ball Central

I am still on a rice ball kick, and I now have a tool that makes life much easier–a rice ball mold!

yaki musubi.JPG
A while back I experimented with the rice balls by brushing on a miso paste and broiling them for a bit. It made the rice a bit too crunchy, but I will definitely make the miso paste again. I was inspired to make the paste because I am completely in love with tofu dengaku–grilled tofu with miso paste. You can use the paste on grilled veggies and whatever else you want!

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15 Responses to Rice Ball Central

  1. melonpan says:

    mmmm. loooooooks so yummy!

  2. megan says:

    I thought that it was a piece of delicious bacon on top…bummer.
    Thank you so much for my scrubby thingy!! You don’t really have to give me things just because I beg so hard. But thanks heaps!!!!!
    I rub you!

  3. donna says:

    I was so pleased when I found onigiri molds at one of the stores in our teeny tiny Chinatown, because it can be so hard to find any Japanese stuff. But I actually kind of like it better when I make them by hand–I like to really pack the rice, and I can’t seem to do that with the mold.
    I’ve grilled onirigi but hadn’t thought about broiling them, thanks for the idea!

  4. Abbey says:

    Are the rice balls a bit sweet? I once had some at a cocktail party… they were so delicious.. just a bit sweet, and all sticky and yummy. Do you have a favorite recipe for them?

  5. Kathy says:

    Mmmm…those look yummy. Did you get the mold at Uwajimaya? I don’t remember Fubonn having that shape (but I did have the boys with me last time, so I could have blanked on that).

  6. grace says:

    ah so that’s what the mold is! we’ve had one in my house for years and i never knew what it was.

  7. vespabelle says:

    wow, I made dengaku without even knowing it last week. I brushed it on my asparagus and then grilled it. So delicious! (I was inspired by the asparagus with miso sauce at Biwa.)

  8. Michiko says:

    We love yaki-onigiri. When we make it (rarely) at our house, we do it on the grill outside. Form the rice balls when the rice is warm and then refrigerate them overnight. Brush them with a teeny bit of oil or butter on each side and stick them on the grill. About halfway through the grilling process start to brush on the dengaku sauce (you may need to thin it a bit) or teriyaki sauce and grill each side, turning a couple of times. Crunchy outside soft on the inside. Great. Now I’m going to have to make these this weekend.

  9. cari says:

    I love cooking with miso paste. It’s my default for stir fries. Also good for baked tofu.

  10. freecia says:

    One of the local izakaya’s has a deep fried onigiri. It is yummy, but I prefer the non-fried kind.

  11. Rachele says:

    Thanks for the dengaku link! I just bought some locally-produced miso in rural Akita-ken last weekend–this post has inspired me! I always enjoyed grilled miso paste cuisine when I went to Takayama. Now I have the recipe and I can’t wait to try it! Have you tried it on nasu yet?!

  12. Mia says:

    Yummy, rice balls!!!

  13. Asaknitter says:

    Looks delicious!

  14. Larissa says:

    Hi…I recently found your blog and love it!
    Have you tried using a musubi mold? It makes it easy to wrap rice and whatever else you fancy in nori in a neat rectangle.

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