GRILLED STEAK AND RICE BOWL
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Pierce the steak all over with a fork. Combine 3 tablespoons each ponzu sauce and wasabi mayonnaise with the vegetable oil in a large bowl. Add the steak; turn to coat. Let sit 10 minutes. Meanwhile, cook the rice as the label directs, adding the ginger to the cooking water.
- Brush the grill grates with vegetable oil. Remove the steak from the marinade; add the scallions to the marinade and set aside. Grill the steak, 8 to 10 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, remove the scallions from the marinade and grill, turning, until charred, about 3 minutes; transfer to the cutting board.
- Fluff the rice with a fork; discard the ginger, if desired, and stir in the sesame seeds. Toss the cucumbers and carrots with the remaining 1 tablespoon ponzu sauce and the vinegar. Thinly slice the steak against the grain and roughly chop the scallions. Top each serving of rice with the cucumber-carrot mixture, steak, scallions and the remaining 1 tablespoon wasabi mayonnaise.
Nutrition Facts : Calories 629 calorie, Fat 26 grams, SaturatedFat 7 grams, Cholesterol 96 milligrams, Sodium 712 milligrams, Carbohydrate 59 grams, Fiber 2 grams, Protein 35 grams
GRILLED RICE BALLS
Steps:
- For this recipe it's important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it's reduced by about half. Take it off the heat and whisk in the butter.
- When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the center. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won't fall apart on the grill. Repeat with the remaining rice and plastic wrap.
- Preheat the grill to medium.
- Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives.
YAKI ONIGIRI (GRILLED JAPANESE RICE BALLS) WITH PICKLED SHIITAKES
Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from "Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home" by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.
Provided by Alexa Weibel
Time 1h
Yield 6 to 12 onigiri (2 to 4 servings)
Number Of Ingredients 15
Steps:
- Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They're even better after a few days and will keep refrigerated for up to 6 months.
- After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.
- Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.
- Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you'll lose precious moisture!)
- After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.
- While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.
- Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don't stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.
- If working by hand, you'll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.
- If stuffing with mushrooms or other fillings, you'll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn't create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.
- Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)
- If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.
More about "grilled rice balls recipes"
CRISPY YAKI ONIGIRI RECIPE (焼きおにぎり- GRILLED RICE BALLS)
Web Jan 31, 2021 Cover the pot with a lid, and then bring the water to a boil over high heat. As soon as it's boiling, turn the heat down as low as it will …
From norecipes.com
4.7/5 (3)Calories 274 per servingCategory Entree, Side Dish
From norecipes.com
4.7/5 (3)Calories 274 per servingCategory Entree, Side Dish
- If you're doing it on the stove, wash the rice in a few changes of water until it runs mostly clear. Drain it in a sieve. Add the rice to a tall pot along with 1 US cup of water. Cover the pot with a lid, and then bring the water to a boil over high heat. As soon as it's boiling, turn the heat down as low as it will go. Set a timer for 13 minutes. After the timer goes off, turn the heat off and let the rice continue steaming for another 10-15 minutes. Do not open the lid at any point during the cooking or steaming process.
- Once it's done steaming, pour the soy sauce evenly over the rice and use a folding and cutting motion with a spatula or rice paddle to evenly distribute the soy sauce until the rice is uniform in color.
GRILLED RICE BALLS - KIRBIE'S CRAVINGS
Web Jun 13, 2016 Open up plastic wrap and remove triangle. Set aside. Repeat with remaining rice. Using a pastry brush, brush all sides of the rice …
From kirbiecravings.com
Cuisine JapaneseEstimated Reading Time 4 minsCategory Side DishTotal Time 30 mins
From kirbiecravings.com
Cuisine JapaneseEstimated Reading Time 4 minsCategory Side DishTotal Time 30 mins
- Rinse rice a few times and drain. Cook 2 cups of rice according to package instructions. Let rice cool a few minutes.
- In a small bowl, whisk together Kikkoman Teriyaki Marinade & Sauce and brown sugar until sugar is fully dissolved.
- Cut of a large square sheet of plastic wrap. Add 1/2 cup of cooked rice to the center. Gather up the ends of the plastic wrap and wrap it tightly around the rice, forming a round ball. Squeeze the ball a few times to compact the rice. Then using hands, shape rice ball into a triangle. Open up plastic wrap and remove triangle. Set aside. Repeat with remaining rice.
- Using a pastry brush, brush all sides of the rice triangles with sauce. Heat grill to medium heat and grease grill grids. Place rice balls onto hot grill. Cook rice balls a few minutes until the side lying on the grill is brown and crispy. Flip over and cook other side until brown and crispy. Serve warm or room temperature.
MISO YAKI ONIGIRI (GRILLED RICE BALLS) 味噌焼きおにぎり
Web May 26, 2018 Cook the bottom of the rice for about 2.5 minutes. When it’s nicely brown, brush the oil on the top of the rice balls and flip to cook …
From justonecookbook.com
4.8/5 (61)Total Time 30 minsCategory Side DishCalories 145 per serving
From justonecookbook.com
4.8/5 (61)Total Time 30 minsCategory Side DishCalories 145 per serving
- In a small bowl, combine 2 Tbsp miso, 1 tsp sugar, and 1 Tbsp mirin and mix well. Depending on the type of miso, it might be saltier or sweeter than mine. Adjust the flavor by removing/adding sugar. Set the sauce aside for brushing the rice balls later.
- For serving the rice ball, keep 6 shiso leaves aside (they will be placed under the rice ball later). Roll up the rest of shiso leaves and cut into julienned strips.
- Add shiso leaves and roasted white sesame seeds in the bowl of steamed rice. Using a rice scooper, fluff up the rice while you mix in shiso leaves and sesame seeds.
YAKI ONIGIRI (GRILLED RICE BALL) 焼きおにぎり • JUST ONE …
Web Jun 25, 2012 Today I’m going to share Yaki Onigiri (焼きおにぎり) recipe.Yaki means “grilled” in Japanese (you probably heard enough …
From justonecookbook.com
4.7/5 (60)Total Time 30 minsCategory Side DishCalories 147 per serving
From justonecookbook.com
4.7/5 (60)Total Time 30 minsCategory Side DishCalories 147 per serving
COOK THIS: GRILLED RICE BALLS — YAKI ONIGIRI - NATIONAL POST
Web Apr 14, 2020 Step 1. Heat a nonstick skillet over medium-low heat, then coat with a little of the vegetable oil. Gently lay the onigiri in the pan and allow to cook while you mix …
From nationalpost.com
From nationalpost.com
CANTONESE CLAY POT RICE WITH CHINESE SAUSAGE RECIPE - SERIOUS EATS
Web Jun 7, 2023 For the Clay Pot Rice: In a large bowl, combine short-grain and jasmine rice and add 3/4 cup water to cover. Using your hands, vigorously swish rice until water turns …
From seriouseats.com
From seriouseats.com
YAKI ONIGIRI RECIPE (JAPANESE GRILLED RICE BALLS) | MAHATMA® RICE
Web Heat 2 tsp oil in skillet set over medium heat. Fry balls in batches for 2 to 3 minutes per side or until golden brown. Brush rice balls with 2 tbsp soy sauce; cook for 15 to 20 seconds …
From mahatmarice.com
From mahatmarice.com
MISO YAKIONIGIRI (GRILLED MISO RICE BALLS) RECIPE | EATINGWELL
Web Fluff the rice and let stand until cool enough to handle. Step 2. Meanwhile, combine miso and mirin in a small bowl. Set aside. Step 3. Divide the cooled rice into 6 equal portions, …
From eatingwell.com
From eatingwell.com
YAKI ONIGIRI (GRILLED RICE BALLS) 焼きおにぎり - CHOPSTICK …
Web Oct 26, 2020 Heat a cast iron skillet over medium heat and coat the skillet with vegetable oil. Grill the Onigiri for about 1 minute on each side. Brush the soy sauce over each side of the rice balls every time it is turned …
From chopstickchronicles.com
From chopstickchronicles.com
10 BEST BAKED RICE BALLS RECIPES | YUMMLY
Web Jun 2, 2023 cinnamon, long grain rice, rice, crown roast of pork, honey, pecans and 4 more Pork Banh Mi Bowls Pork spicy mayo, sliced cucumber, sliced radish, white …
From yummly.com
From yummly.com
YOTAM OTTOLENGHI’S RECIPES FOR COOKING WITH FETA - THE GUARDIAN
Web 2 days ago Divide the lamb mixture into eight 70g balls. Put one ball in your hand and flatten it to make a disc. Place a square of feta in the centre, then wrap the meat around …
From theguardian.com
From theguardian.com
YAKI ONIGIRI: JAPANESE GRILLED SOY-GLAZED RICE BALLS RECIPE
Web Jun 24, 2021 Remove saucepan from heat and gently fluff rice using a fork or chopsticks. Replace lid and let sit until rice is tender throughout, about 10 minutes more. Remove lid …
From meatwave.com
From meatwave.com
YAKI ONIGIRI (GRILLED RICE BALLS) | PICKLED PLUM
Web Take about 1/2 cup of rice and shape the rice into a triangle or a ball. Season with a little ground black pepper and transfer the rice ball to a plate. Repeat this process until all the …
From pickledplum.com
From pickledplum.com
JAPANESE GRILLED RICE BALLS RECIPE (YAKI ONIGIRI)
Web Step 1. In small bowl, combine surimi, avocado, carrot and green onions. Set aside. Step 2. Cook rice according to package directions. Stir 2 tbsp rice vinegar, sugar and salt into cooked rice. Let stand until cool enough …
From carolinarice.com
From carolinarice.com
GRILLED RICE BALLS - KIKKOMAN HOME COOKS
Web In a small bowl, whisk together Kikkoman Teriyaki Marinade & Sauce and brown sugar until sugar is fully dissolved. Cut of a large square sheet of plastic wrap. Add 1/2 cup of cooked rice to the center. Gather up the …
From kikkomanusa.com
From kikkomanusa.com
YAKI ONIGIRI (GRILLED RICE BALLS) 焼きおにぎり - SUDACHI RECIPES
Web May 25, 2023 Once 10 minutes have passed, brush the sauce over the front and back of each rice ball. Pour 1 tbsp plain soy sauce into a small bowl and brush it over the edges …
From sudachirecipes.com
From sudachirecipes.com
YAKI ONIGIRI (GRILLED ONIGIRI) RECIPE - SERIOUS EATS
Web May 15, 2019 When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of the coal grate. Set cooking grate in place, cover grill and …
From seriouseats.com
From seriouseats.com
10 BEST RICE BALLS WITH GROUND BEEF RECIPES | YUMMLY
Web Jun 1, 2023 knorr rice side steak fajita, diced tomatoes, ground beef, red kidney beans and 2 more Taco Rice Bowl Knorr romaine lettuce leaves, ground beef, shredded cheddar cheese and 2 more
From yummly.com
From yummly.com
YAKI ONIGIRI (JAPANESE RICE BALLS) | VEGAN - BIANCA …
Web Jul 22, 2020 Lightly brush the rice balls with the dipping sauce and sprinkle with a little sesame. Heat the sesame oil in a large non-stick pan or skillet or grill. Pan-fry or grill the rice balls on each side for 3-5 minutes, …
From biancazapatka.com
From biancazapatka.com
YAKI ONIGIRI (GRILLED RICE BALLS) - COOK WITH DANA
Web Oct 27, 2022 Then, cook rice according to package directions in rice cooker or pot. Step 2: To make the sauce, mix 1 tablespoon tojang or miso paste, 1 teaspoon sugar, 1 …
From cookwithdana.com
From cookwithdana.com
YAKI ONIGIRI (GRILLED RICE BALLS) | 焼きおにぎり - OKONOMI …
Web Aug 26, 2020 Take about ¼ heaping cup of rice and shape into a onigiri, either a circle or triangle shape. See my guide to making onigiri for in depth instructions. You can also use a onigiri mold. Lightly oil a pan over …
From okonomikitchen.com
From okonomikitchen.com
BEST SUNDELION RECIPES IN ZELDA: TEARS OF THE KINGDOM (TOTK)
Web Jun 7, 2023 Cheesy Risotto: Sundelion or Fish or Mushroom x 1, Haleno Cheese x 1, Hylian Rice x 1, Rock Salt x 1.; Copious Fried Wild Greens: Sundelion x 4.; Cream of …
From primagames.com
From primagames.com
ONIGIRI (JAPANESE RICE BALLS) おにぎり • JUST ONE COOKBOOK
Web Jun 3, 2023 Put 2 cups uncooked Japanese short-grain rice in a large bowl and gently wash the rice in a circular motion and discard the water. Repeat this process about 3–4 …
From justonecookbook.com
From justonecookbook.com
You'll also love