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Easy Yaki Onigiri: Crispy Grilled Japanese Rice Balls

Four perfectly grilled, crispy rice balls with a dark, caramelized crust served on a white plate.
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Learn how to make perfect Yaki Onigiri, which are savory grilled Japanese rice balls brushed with a soy glaze until they are crispy on the outside. These rice balls are simple to prepare and make a fantastic snack or bento box addition.

Ingredients

Scale
  • 3 cups cooked Japanese short-grain rice (sticky rice)
  • 1/4 cup water (for wetting hands)
  • 2 tablespoons neutral oil (for pan-frying)
  • For the Glaze:
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin (sweet rice wine)
  • 1 teaspoon sugar

Instructions

  1. Prepare the Rice: Ensure your short-grain rice is cooked and still warm. This warmth helps the rice stick together when shaping.
  2. Make the Glaze: In a small bowl, whisk together the soy sauce, mirin, and sugar until the sugar dissolves. Set this savory glaze aside.
  3. Shape the Rice Balls: Lightly wet your hands with water to prevent sticking. Scoop about 1/2 cup of warm rice into your palm. Gently press and shape the rice into a firm triangle or round ball shape. You should make about 6 to 8 rice balls.
  4. Prepare for Grilling: Heat the neutral oil in a non-stick skillet or frying pan over medium heat.
  5. Grill the Rice Balls: Carefully place the shaped rice balls into the hot pan. Cook for 3 to 4 minutes per side until the exterior turns golden brown and develops a slight crust.
  6. Glaze and Finish: Once the rice balls are golden on one side, brush the top surface generously with the prepared soy glaze. Flip the rice ball and brush the other side. Continue cooking for 1 to 2 minutes per side, allowing the glaze to caramelize slightly and create a crispy exterior.
  7. Serve: Remove the Yaki Onigiri from the pan. Serve immediately while warm as a delicious snack or part of your lunch.

Notes

  • Use warm, freshly cooked rice for the best results; cold rice will not hold its shape well.
  • If you do not have mirin, you can substitute it with 1 tablespoon of dry white wine mixed with 1 tablespoon of sugar, though the flavor profile will change slightly.
  • For an extra layer of flavor, you can lightly press a small amount of umeboshi (pickled plum) or flaked salmon into the center before sealing the rice ball.

Nutrition

Find it online: https://tastetaught.com/easy-yaki-onigiri-japanese-rice-balls/