Ingredients
Method
- Preheat the oven: Move the oven rack to the top third and preheat to 500°F. Line a baking sheet with parchment paper.
- Make the glaze: Mix 0.5 tablespoon miso and 0.5 tablespoon maple syrup in a small bowl.
- Prep the rice: Warm 7 ounces cooked short- or medium-grain rice in the microwave if it’s cold.
- Shape the onigiri: Make two onigiri a little firmer than usual and about 2 cm thick. Check out my onigiri guide for tips on shaping with your hands or plastic wrap.
- Bake: Place the onigiri on the baking sheet and bake for 1 minute. Flip and bake for another minute.
- Add the glaze: Spread the miso–maple syrup mixture on top and bake for about 5 minutes, until the surface is nicely charred and caramelized.
Notes
- Ingredients
- Rice: Use short- or medium-grain. Fresh is best, but leftover works if not dry.
- Miso: Any type works. Sweeter miso is milder; red miso is saltier, so adjust to taste.
- Maple syrup: Can substitute honey or agave.
- Cooking tips:
- Use fresh rice: Cold or dry rice won’t hold its shape. Use warm, fresh rice or properly reheated leftover rice.
- Shape firmer: Make the onigiri slightly firmer than usual so it holds when flipping and glazing.
- Char the top: Bake until the miso is lightly charred for extra flavor.
- Serving suggestions: Enjoy as a snack or meal. Pair with a mild protein like grilled fish, veggie sides like tomato salad, and a non-miso soup such as consommé or simple nabe.
- Storage & Reheating: Eat immediately or freeze. Wrap warm onigiri in plastic, cool, then store in an airtight container for up to 1 month. To reheat, microwave with plastic wrap for 45–60 seconds until warm.
