Green Onion Miso Rice Balls

Steps

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1. 1
   Remove the root end and tip of the green onion. Cut the onion in half lengthwise, then slice crosswise into thin rounds.
   ▶ ≈1:53
2. 2
   In a bowl, combine miso and soy sauce, stirring well until the miso is evenly dispersed. Add sugar, mirin, and sake, and mix until smooth.
   ▶ ≈2:17
3. 3
   Heat sesame oil in a pan over medium heat for about 30 seconds. Add the sliced green onions and stir-fry for about 1 minute until softened. Add the bonito flakes and stir-fry to develop fragrance.
   ▶ ≈2:54
4. 4
   Pour the miso mixture into the pan. Cook over medium-high heat for about 1 minute 40 seconds, stirring constantly, until the moisture evaporates and the mixture becomes thick and cohesive.
   ▶ ≈3:34
5. 5
   Drizzle a little sesame oil over the miso mixture for fragrance and stir gently. Transfer to a container and let cool completely before refrigerating.
   ▶ ≈4:12
6. 6
   Place half a portion of rice (about 120–150g) on plastic wrap. Add a spoonful of cooled green onion miso in the center and cover with the remaining rice.
   ▶ ≈4:33
7. 7
   Lightly salt your hands. Gently shape the rice into a ball or triangle, squeezing gently so the grains stick together.
   ▶ ≈5:07
8. 8
   Wrap the roasted seaweed around the rice ball with the rough side facing inward. Fold down the ends gently. If desired, top with a little more green onion miso.
   ▶ ≈5:29