Yaki-onigiri of red rice, with gomashio (sesame and salt).
A Japanese classic with a twist or two.
Korokoro is the noise of balls or small wheels rolling…
Onigiri are balls of cooked rice, but they tend to be shaped in the hand (nigiri =grasped), so they are like triangles usually. These are perfectly round balls.
And they are grilled (yaki). That gives them a crispy crust all around, with a little pop corn flavor. While the reheated rice is very soft. Addictive !
First particularity : instead of plain white rice, I used a leftover of this sekihan (rice with red azuki beans). That’s not forbidden. Any rice leftover will do. If it’s plain you’d want to add some kind of stuffing or flavoring. That’s not necessary here.
Then I grilled them in the tako-yaki device. That’s a metal tray with half-sphere holes. There exist some electric machines, some big gas ones for shop, mine is a cheap and small cast iron one that I heat on my induction stove. This mold is not exclusive to Japan. It’s used in different Asian countries. And also in Denmark to make ebelskiver pancakes.
I oiled the holes of the hot mold, put rice. Then when they were done, I took out the grilled half balls, put more rice, and a little miso as glue to fix 2 halves together for the miso version (below). Those on top are plain.
Miso stuffed version, on lettuce.