Ingredients (makes 6 yaki-onigiri):
To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for "WHITE RICE"
For Kimchi Yaki-onigiri:
- 1/3 cup kimchi, chopped
- 1 tsp. sesame oil
- 3 Korean style seaweed sheets (optional)
- Salt, to taste
For Cheese Yaki-onigiri:
- 1/2 cup shredded cheddar cheese
- 1/2 Tbsp. red miso paste
- 2 tsp. honey
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook white rice, see here.
When rice completes cooking, divide in half and transfer rice to two separate bowls. Add kimchi to one bowl and gently fold in with the rice spatula. Adjust taste with salt. Add cheese to the other bowl and gently fold in with the rice spatula.
Cut and place a plastic wrap about 7 to 8 inches long and place in a small bowl. Add 1/3 of kimchi rice on top of the plastic wrap. Gather the plastic wrap around the rice and make a triangular rice ball by squeezing your hands together lightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed. Repeat this step to make three of each, for a total of six onigiri.
Prepare the basting sauce for cheese yaki-onigiri. In a small bowl, mix miso and honey together.
Grill the onigiri using an electric grill or a frying pan. For Indoor Electric Grill (EB-CC15/EB-DLC10), preheat at “HI” for 6 minutes or until the operation light turns off.
Remove plastic wrap from onigiri. For kimchi yaki-onigiri, brush sesame oil onto the surface. Place all onigiri on the grill. Please be careful of the heated grill or pan.
For kimchi yaki-onigiri, grill for few minutes or until the surface turns crispy brown, then flip to grill both sides.
For cheese yaki-onigiri, grill until the surface turns crispy brown, flip and baste sauce from step 4 on top of cheese yaki-onigiri. Repeat to grill and baste the other side.
Transfer yaki-onigiri to a plate. For kimchi yaki-onigiri, wrap with optional seaweed sheet. Serve while hot.