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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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 9 rice balls
Course: Main Dish, Snack
Cuisine: Japanese
Calories: 207
Ingredients Equipment Method Notes

Ingredients
  

  • 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups, 540 ml for 9 rice balls)
  • 2½ cups water
  • 3 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp toasted sesame oil
  • ¼ tsp kosher salt (Diamond Crystal preferred)
  • 1 Tbsp soy sauce (for glaze)
  • 1 tsp toasted sesame oil (for glaze)

Equipment

  • rice cooker or pot
  • Onigiri mold (optional)
  • large frying pan
  • Parchment Paper
  • Silicone spatulas

Method
 

  1. 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.
  2. 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.
  3. Shape rice into balls using an onigiri mold or wet hands. Press firmly into triangle shapes so they hold together.
  4. Heat a nonstick pan lined with parchment over medium-low heat. Grill the rice balls on each side until golden and crispy.
  5. 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.
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