Yaki Onigiri (Japanese Grilled Rice Balls)

1. Mix the soy sauce, mirin, sesame oil and sugar in a small bowl.
2. Wet your hands and rub them with a little salt. Take a handful of warm rice and press it firmly into a triangle about 2cm thick. Repeat to make 6.
3. Heat the neutral oil in a non-stick frying pan over medium heat. Add the triangles and cook for 4 minutes without moving them, until a pale crust forms.
4. Flip carefully and cook the other side for another 4 minutes.
5. Brush the tops with the soy mixture, flip, and cook for 1 minute until the glaze darkens and sizzles. Brush and flip once more.
6. Scatter with sesame seeds and eat while the outside is still crunchy.

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Notes:

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• Press firmly. A loose onigiri falls apart the moment you turn it
• Glaze at the end, not the start, or the sugar burns before the crust forms
• Short-grain rice only — long-grain will not hold together