Optional filling: umeboshi (pickled plum, konbu - seasoned seaweed, salmon, or okaka - dried bonito flakes with soy sauce)
Instructions
Very lightly season the cooked rice with table salt.
Form two rice balls, about one cup each. Using a generous piece of plastic wrap, place portion of cooked rice, add filling in center (optional), wrap with plastic wrap, then mold into balls. Note, the plastic wrap prevents the cooked rice from sticking to your hands.
Lightly spray the grill of the broiler grill with cooking spray to prevent the rice ball from sticking.
Over medium heat, allow the rice ball to grill on both sides until golden grown (or darker if you prefer) and slightly crisp. Time may vary from 15 to 20 minutes depending on your grill.
Drizzle soy sauce over yaki onigiri and serve immediately.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2014/02/27/yaki-onigiri-grilled-rice-ball/