Description
Yaki Onigiri are Japanese grilled rice balls that combine a crispy, caramelized outer layer with a soft, fluffy center. Glazed with soy sauce or miso and lightly pan-seared, they deliver smoky, savory flavor and a satisfying texture — perfect as a snack, side dish, or light meal.
Ingredients
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2 cups cooked Japanese short-grain rice (warm)
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1 tablespoon soy sauce
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1 teaspoon mirin (optional)
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½ teaspoon sugar
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½ teaspoon sesame oil
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1 teaspoon miso paste (optional)
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Butter or neutral oil (for brushing the pan)
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Optional fillings: salmon flakes, tuna mayo, pickled plum (umeboshi), seasoned miso paste
Instructions
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Cook Japanese short-grain rice and let it cool slightly until warm.
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With damp hands, form the rice into triangles or rounds, pressing gently but firmly.
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Mix soy sauce, mirin, sugar, sesame oil, and miso paste (if using) into a glaze.
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Heat a nonstick or cast-iron pan over medium heat; brush lightly with oil or butter.
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Grill rice balls for 2–3 minutes per side until golden brown.
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Brush with glaze and continue cooking, flipping occasionally until crisp and caramelized.
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Serve warm, plain or wrapped with a strip of nori, and enjoy immediately.
Notes
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Use short-grain rice only; long-grain rice will not hold its shape.
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For a vegan version, replace butter with sesame oil.
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To prevent sticking, wet your hands before shaping the rice.
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Reheat leftovers in a skillet or toaster oven to restore crispiness.
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Add fillings or toppings like miso butter, spicy tuna, or seaweed for variety