Miso Yaki Onigiri (Grilled Rice Balls) 味噌焼きおにぎり

2 Tbsp miso (I used Hikari Miso Organic Red Miso)

1 tsp sugar

1 Tbsp mirin

3 cups cooked Japanese short-grain rice (1 ½ rice-cooker-cups (180 ml x 1.5 = 270 ml) yields roughly 3 US cups; see how to cook short-grain rice with a rice cooker, a pot over the stove, an instant pot, or a donabe)

10 to 12 shiso leaves (perilla/ooba) (optional)

2 tsp toasted white sesame seeds

Diamond Crystal kosher salt

½ Tbsp neutral-flavored oil

Directions at justonecookbook.com

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