Japanese rice balls made from fresh charred corn and thinly sliced scallions.
Heat a medium skillet over medium-high heat. Add the corn kernels and cook, tossing occasionally, until lightly charred all over, 2–3 minutes longer, about 3 to 5 minutes.
Mix the corn with the steamed rice, sliced scallions, and sea salt until everything is evenly distributed.
Line a small bowl with plastic wrap. Divide the rice into 4 portions. Put 1 portion of the rice into the plastic wrap-lined bowl. Gather the ends of the plastic wrap around the rice and twist them tight.
Shape the rice into a round shape, using gentle pressure to mold the rice, or shape them into triangles. Set the onigiri aside.
Repeat with the remaining rice. Let the onigiri cool slightly.
The onigiri can be unwrapped and served immediately. They can also be kept wrapped and packed in a bento box. The onigiri will keep fresh at room temperature for 6 hours.
Optional: Cut the nori into 4 strips that are about 2-inches wide and 4-inches long. Unwrap the onigiri, one at a time, and wrap the nori around one of the edges, then rewrap in the plastic wrap and repeat with the remaining onigiri.