Crispy Miso Butter Onigiri with Pickles
Pan-seared rice balls with a glossy miso-butter crust, served alongside tangy pickled cucumbers. Ready in 15 minutes — the ultimate weeknight bite.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 2 cups cooked short-grain white rice, cooled
- 2 sheets nori (seaweed sheets), cut into 2-inch strips
- 1.5 tbsp white miso paste
- 1 tbsp butter
- ½ tbsp soy sauce
- ½ cup pickled cucumbers
Instructions
- 1
Wet your hands lightly with water. Divide rice into 4 equal portions, then pack each into a tight ball.
- 2
Wrap one nori strip around the base of each rice ball, pressing gently so it adheres.
- 3
Mix miso, butter, and soy sauce in a small bowl until smooth and fully combined.
- 4
Heat a skillet over medium-high heat. Place onigiri seam-side down and sear 2–3 minutes until the bottom turns deep golden brown.
- 5
Brush the miso-butter mixture onto each onigiri's top and sides, then flip and sear 90 seconds more until glossy and caramelized.
- 6
Serve hot alongside pickled cucumbers.
Tools you’ll need
- small bowl
- 12-inch skillet or larger
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