Yaki Onigiri (Grilled Rice Balls)焼きおにぎり

Someone holding up a yaki onigiri with a piece of roasted nori wrapped around it.

Yaki Onigiri (Grilled Rice Balls)焼きおにぎり

Yaki onigiri (焼きおにぎり), or Japanese grilled rice balls have crispy, charred outer layers and soft and steamy insides which makes them the most mouthwatering snack to make at home! These grilled onigiri are seasoned with a soy marinade which makes this yaki onigiri recipe a delicious balance of flavors, textures, and techniques.

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Snack

Cuisine Japanese

Keyword crispy onigiri, crispy rice balls, fried onigiri, grilled onigiri, grilled rice balls, Japanese fried rice balls, yaki onigiri recipe, yaki onigiri,

Prep Time 15

Cook Time 15

Total Time 30

Servings pieces

Calories 214kcal

Author Megan

Equipment

Ingredients

1 ½ cup uncooked sushi rice short grain or medium grain
2 cups water
2 teaspoon toasted black sesame seeds
2 teaspoon sesame oil
¼ cup soy sauce
2 tablespoon mirin
1 teaspoon sugar
Nori sheets cut into 2 inch pieces
Furikake seasoning optional

Instructions

Cook the rice. Wash the uncooked rice under running water until the water runs clear. Combine the rice and water in a rice cooker or on the stovetop and cook until done.
Season the rice. Season the rice with toasted sesame seeds and sesame oil. Mix until combined. Let it cool until you can work the rice with your hands.
Mold the rice. Wet your hands with water and take about a 1/2 cup of rice in your hands. Using both hands firmly press the rice into a triangle. If you have a mold, fill the mold and press firmly to create the shape.
Make soy mixture. In a small mixing bowl, add the soy sauce, mirin, and sugar. Mix until combined and the sugar has dissolved. Set aside.
Grill. Lightly coat your skillet with oil and heat on medium heat. Grill the onigiri until all sides are crispy and lightly browned, about 2-3 minutes on each side or until golden brown. Avoid flipping too many times to prevent the rice from falling apart.
Season with soy sauce mixture. Lower the heat to low, brush one side with soy sauce, and flip to caramelize. Cook for about 10-15 seconds. It can quickly burn at this point, so make sure to work quickly. Brush the other sides with soy sauce and flip to caramelize. Sprinkle with furikake sauce while warm, wrap with a nori strip, and enjoy!

Notes

Use warm rice: rice is much easier to mold and shape when it is freshly cooked and warm.
Pack the rice together! Make sure to pack the rice tightly together when you are shaping the onigiri either with the mold or with your hands. This will prevent them from falling apart.
If shaping with your hands, wet your hands: sushi rice is incredibly sticky and near impossible to shape without wetting your hands. The water acts as a barrier that prevents the rice from sticking to your hands.
Work quickly when brushing the sauce: make sure to turn the heat to your lowest setting, and brush and flip the Japanese fried rice balls quickly. This will prevent the outer layer from burning.
Storage Instructions: It is best to consume fried onigiri immediately when cooked for the ultimate crispy exterior. You can store these crispy rice balls in an airtight container in the refrigerator for up to 3 days.
To reheat: to reheat, drop a few drops of water onto the yaki onigiri and microwave covered until warm. They will not be as crispy when reheated.

Nutrition