Instead, consider a Japanese go-to portable snack: onigiri. These stuffed rice balls ... and a tablespoon of soy sauce. A spatula will help for spreading the rice (around a half cup_ over a ...

2. Toast the onigiri in a non-stick pan over low heat for 13 minutes, turning to golden brown on all sides. 3. Mix soy sauce and sugar in a bowl. Brush it over the toasted onigiri.

These rice balls can be eaten plain with the glazes, or with a little bit of filling, such as grilled salmon flakes or a tuna mayonnaise, pressed into the middle. makes: 6-8 yaki onigiri ...

There are double-sided Spam musubi, and rice rectangles with sweetened soy sauce and shiso leaves tucked under eel meat. Japanese rice triangles known as onigiri have centers of spicy imitation ...

Chef Shuko Oda mixes bonito flakes with soy sauce to make a filling for her onigiri rice balls. ‘Kombu’ is dried, edible seaweed. It is used with bonito flakes to make dashi, and is often ...

Make Sonoko Sakai's chunky chocolate miso banana bread, pasta with miso Bolognese sauce and miso-honey butter on toasted onigiri You can ... came out with a soy sauce-flavoured salad dressing ...