Toasted Onigiri with Leftover Rice

Toasted Onigiri with Leftover Rice

Transform leftover rice into onigiri rice balls and toast in the oven!
You can also freeze the onigiri to toast the next morning.
Freeze after toasting to eat later.

Ingredients: 6 rice balls

Hot cooked rice
600 g
Soy sauce or menstuyu (Japanese noodle dipping sauce)
60 g
Umami seasoning
10 shakes


1. Add soy sauce or mentsuyu and umami seasoning into hot cooked rice and mix well. If possible, mix in a rice cooker to keep warm!
2. Spread aluminum foil on an oven pan. If you'd like to butter the onigiri, spread butter at this point.
3. Preheat the pan in the toaster oven until hot (heating the pan avoids the onigiri from sticking to it).
4. While the pan is preheating, divide the rice into six portions and form into onigiri.
5. Align the onigiri on the hot pan and toast for about 15 minutes. Keep your eyes on them and adjust the cooking time as cooking time varies by machine.
6. When it's done, set aside to cool on the pan. When it's slightly cooled, it becomes easier to remove from the aluminum foil (it will stick and fall apart when still warm).
7. I usually use Ninben's "Tsuyu no moto" when I use dipping sauce, but I usually make this with soy sauce Try either one!

Story Behind this Recipe

My mother taught me this recipe.