Yaki Onigiri are a classic Japanese comfort food, taking the simple rice ball (onigiri) to the next level of deliciousness. This recipe features freshly cooked Japanese rice, shaped into traditional triangles, and then pan-fried or grilled until a wonderfully crispy, golden-brown crust forms on the outside, while the inside remains soft and steamy. A final brush of a savory soy-mirin glaze caramelizes on the surface, creating an irresistible, umami-rich snack.
Perfect as a hearty snack, a light lunch, or a fantastic addition to a bento box, Yaki Onigiri are surprisingly simple to make with just a few pantry staples. The combination of the crunchy, caramelized exterior and the tender rice inside is a texture and flavor experience that is completely addictive.
Why You’ll Love This Recipe
- Crispy & Addictive: The pan-fried crust is incredibly satisfying and delicious.
- Simple, Frugal Ingredients: Made with just rice and a few common Japanese pantry staples.
- Versatile Snack or Meal: Perfect on its own, as a side dish, or packed for lunch.
- Fun to Make: Shaping and grilling the rice balls is a fun and rewarding kitchen activity.
Ingredients
- 2 cups Uncooked Japanese Short-Grain Rice
- 2 tablespoons Soy Sauce
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Toasted Sesame Oil
- Salt, for shaping
- Neutral oil (like canola or vegetable), for frying
- Optional: Nori seaweed strips, for serving
Step-by-Step Instructions
- Cook and Cool the Rice: Cook the Japanese short-grain rice according to the package directions. Once cooked, let it cool for 10-15 minutes, until it’s cool enough to handle but still warm.
- Prepare for Shaping: Prepare a small bowl of water and another small bowl with a pinch of salt. Wet your hands in the water and dip your fingertips in the salt. This will prevent the rice from sticking to your hands and lightly season the onigiri.
- Shape the Onigiri: Scoop about 1/2 cup of the warm rice into your hands. Gently cup and press the rice together, rotating it to form a firm triangular shape. The goal is to make it compact enough to hold together, but not so tight that the rice is smashed. Repeat with the remaining rice.
- Make the Glaze: In a small bowl, whisk together the soy sauce and mirin.
- Pan-Fry: Heat a thin layer of neutral oil in a large non-stick skillet over medium-high heat. Carefully place the shaped onigiri in the pan. Cook for 4-5 minutes per side, until a light golden-brown crust has formed.
- Glaze and Finish: Brush one side of the onigiri with the soy-mirin glaze. Flip and cook for 30-60 seconds, until the glaze is sizzling and caramelized. Brush the other side, flip, and cook for another 30-60 seconds. Finally, brush with a little toasted sesame oil.
- Serve: Serve the Yaki Onigiri hot, wrapped with a small strip of nori if desired.
Tips & Variations
- Pro Tip: Using freshly cooked, slightly warm rice is key. It’s stickier and easier to shape than cold, day-old rice.
- Add Fillings: You can stuff the onigiri before shaping. Make an indent in the rice ball, add a small amount of filling like tuna mayo, salted salmon, or pickled plum (umeboshi), and then seal it with more rice.
- Miso Glaze: For a different flavor, mix 1 tablespoon of miso paste with 1 tablespoon of mirin and use that as the glaze instead.
- Grilling Method: You can also cook these on an outdoor grill over medium heat. Oil the grates well to prevent sticking.
Frequently Asked Questions (FAQ)
- Do I have to use Japanese short-grain rice?
- Yes, it’s highly recommended. The high starch content of Japanese short-grain rice makes it sticky, which is essential for the onigiri to hold their shape. Other long-grain rice varieties will not work.
- How do I store Yaki Onigiri?
- They are best enjoyed fresh and hot. If you have leftovers, wrap them individually in plastic wrap and store them in the refrigerator for up to 2 days. Reheat in a lightly oiled pan to re-crisp the outside.
- My rice is sticking to my hands! What do I do?
- Keep a bowl of water next to you and re-wet your hands between shaping each onigiri. This is the traditional and most effective method.
Serving Suggestions
- Yaki Onigiri are a perfect snack on their own. They are also a classic component of a Japanese bento box lunch and are wonderful served alongside a bowl of hot miso soup and a simple side salad.
Yaki Onigiri (Grilled Rice Ball)
Level up your Japanese rice balls with this Yaki Onigiri recipe. These savory grilled rice balls are shaped, pan-grilled, and glazed with soy sauce until golden and caramelized. With a crispy crust and tender interior, they’re a simple yet irresistible Japanese comfort food!
Ingredients
Equipment
Method
- Rinse and soak the Japanese short-grain rice for 20–30 minutes, then cook with 2½ cups water using a rice cooker or stovetop. Let it cool slightly.
- Mix soy sauce and sugar in a small bowl, heat until sugar dissolves, then stir in sesame oil and salt. Add to hot rice and gently mix with a slicing motion.
- Shape rice into balls using an onigiri mold or wet hands. Press firmly into triangle shapes so they hold together.
- Heat a nonstick pan lined with parchment over medium-low heat. Grill the rice balls on each side until golden and crispy.
- Mix soy sauce and sesame oil for glaze. Brush on grilled rice balls, then return briefly to the pan to caramelize. Serve hot.
Notes
Be sure to use Japanese short-grain rice for the best texture. Yaki Onigiri are best enjoyed warm but can be frozen for up to a month. Try brushing with teriyaki or unagi sauce for flavor variations.
