Curry-seasoned rice balls griddled until golden, then crowned with a lacy, crisp layer of melted cheese — these cheese curry grilled rice balls (yaki onigiri) are made on the BRUNO Compact Hot Plate. A fun, hands-on snack that comes together right at the table.
Ingredients
- 660g cooked rice (2 cups, warm)
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 60g dried whitebait (chirimen)
- 60g pizza (mozzarella-style) cheese
- To finish (optional):
- Thread chilli, to taste
- Carrot, cut into fine strips
- Lime, thinly sliced
- Peanuts, finely chopped
- Coriander, to garnish
Method
- Cut the carrot into fine strips, thinly slice the lime and finely chop the peanuts.
- Add the curry powder, soy sauce and dried whitebait to the warm rice, mix well, then divide into 6 and shape into rice balls.
- Set the multi-plate on the BRUNO Compact Hot Plate, heat on MEDIUM and griddle the rice balls on both sides until browned, then lift them out.
- Spread about 10g of cheese in the plate hollow, set a rice ball on top and grill until the cheese turns lacy and crisp.
- Top with the chilli, carrot, lime, peanuts and coriander as you like.
Tip: Let the cheese sizzle until the edges go deep golden and lacy before lifting — that’s what gives the crisp frico shell. Pressing the rice balls firmly when shaping stops them crumbling on the griddle.
Equipment used
Recipe by BRUNO Official.