Japanese short-grain white rice requires a soaking time of 20–30 minutes. The rice-to-water ratio is 1 to 1.1 (or 1.2) for short-grain white rice.

Cook the rice; see how with a rice cooker, pot over the stove, Instant Pot, or donabe.

Combine 3 Tbsp soy sauce and 1 Tbsp sugar in a small bowl and microwave until the mixture is hot, about 30–60 seconds. Whisk it all together until the sugar dissolves.

Add 1 Tbsp toasted sesame oil and ¼ tsp Diamond Crystal kosher salt and mix it all together.

Transfer the hot cooked rice to a large bowl and add the seasoning mixture.

With a rice paddle, use a slicing motion to gently combine the seasoning and cooked rice well.

Prepare a small bowl filled with water. Dip the onigiri mold and lid in the water to moisten so the rice doesn‘t stick to it.

Fill the onigiri mold with the hot seasoned rice all the way to the top edge, making sure to fill the corners. Cover with the lid and push down firmly.

Remove the lid. Flip over the mold onto a baking sheet or plate lined with parchment paper.

Now, firmly hand press the rice balls to keep them from falling apart while grilling.

Combine 1 Tbsp soy sauce and 1 tsp toasted sesame oil for the glaze.

Gently place the rice balls on the parchment paper and grill on medium-low heat until all sides are crispy and lightly browned.

Once they are toasted and lightly brown, turn the heat to low. Brush the onigiri sides with the soy sauce glaze and turn over to grill on the sauce side.