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Japanese grilled street corn onigiri

Japanese Grilled Street Corn Onigiri

5 from 2 votes
These tasty little rice balls known as onigiri were one of my favorites growing up in Japan. Japanese grilled street corn (yaki tomorokoshi) is a Hokkaido street food staple and is excellent combined with buttery rice and a salty brush of soy sauce! For a vegan /vegetarian option you can use olive oil butter instead of regular butter. I promise if you are a fan of rice, corn, or Japanese food, then you will love these Japanese Grilled Street Corn Onigiri!
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Course: Rice, Snack
Cuisine: Asian, Japanese
Keyword: Asian Rice Recipes, Corn Recipes, Japanese Recipes, Onigiri, Rice, Rice Recipes, Street Corn, Street Food
Servings: 6 onigiri

Equipment

  • rice cooker

Ingredients

  • 4 cups hot cooked Japanese short grain rice
  • 2 sheets toasted nori, cut into 1 inch strips This is the dark black sheets of nori, not the pre-seasoned packets
  • 1 15oz can of sweet corn, drained
  • 1 tsp salt
  • 3 tbsp butter
  • 1/4 cup soy sauce
  • 2 tbsp sugar
  • 2 tbsp mirin

Instructions

  • Prepare the sauce. Mix together the soy sauce, mirin, and sugar. Set aside.
  • In a large mixing bowl, mix together the hot cooked rice, corn, and salt. Fold gently to avoid breaking the grains.
  • Using your hands or an onigiri mold, shape the rice-corn mixture into 6 onigiri.
  • If using your hands, wet them first with water to prevent the rice from sticking. Scoop a handful of rice into your hands and begin packing and pressing firmly, as if making a snowball. Continue packing the rice until it is firm and evenly shaped.
  • In a cast iron skillet or nonstick frying pan, melt the butter over medium-high heat.
  • Place the onigiri flat into the skillet and let the butter sizzle around the rice for about 4-5 minutes, until side is lightly crisp. Flip the onigiri over and repeat the other side.
  • Using a basting brush, brush on some of the soy glaze onto the onigiri. Flip the onigiri over one more time to char the basted side. Repeat the basting and crisping process with the other side.
  • Cook the onigiri until lightly browned and the outside is crunchy. Remove from heat.
  • If desired, wrap the onigiri with nori strips and serve immediately.