Whenever there is leftover rice, my mother would make this onigiri and leave it on a plate on the dining table. Within several hours, they will all be gone. To make miso onigiri, all you have to do is spread miso paste all over the rice ball it is as simple as that! I would recommend using awase miso which is a combination of red and white miso. White miso is too sweet and dark red miso is too rich so combining them makes a perfect miso. You can enjoy the natural taste of miso paste and the sweetness of the rice in this onigiri. Eating this onigiri hot or cold is equally delicious!
- Yield: 4 Servings
- 17 oz (480 g) Cooked Japanese short grain rice
- Salt a pinch
- 4 tbsp Miso paste
- Wet your hands and spread a pinch of salt on your fingers and palms. Take 120 g (4¼ oz) rice in your hands and gently press rice 2–3 times into your preferred shape.
- Spread 1 Tbsp miso paste all over the rice ball. Repeat with the remaining ingredients.