Golden, crispy, and brushed with a savory-sweet glaze, Yaki Onigiri (Grilled Rice Ball) transforms humble white rice into an irresistible snack you’ll crave repeatedly.
What is Yaki Onigiri?
Yaki means “grilled,” while onigiri refers to Japanese rice balls. Traditionally cooked over charcoal, Yaki Onigiri (焼きおにぎり) develop a golden-brown, smoky crust, then receive a brush of soy or miso glaze that caramelizes the flavors on the surface. At home, we replicate this effect in a frying pan to achieve the same crispy exterior and soft interior.
Why I Love This Recipe
- Crispy outside, tender inside
- Savory, caramelized glaze
- Easy to prepare in a frying pan
Ingredients for Yaki Onigiri
Find the printable recipe with measurements below.
Substitutions
- Japanese short-grain rice: Often labeled as “sushi rice” outside Japan. Avoid substituting with other varieties like jasmine, basmati, or long-grain rice, as they will not hold together.
- Soy sauce: Use tamari soy sauce for a gluten-free option.
How to Make Yaki Onigiri
Preparation
- Cook the rice and season. Rinse and soak the rice for 20–30 minutes, then cook using a rice cooker, pot, Instant Pot, or donabe. While hot, stir in soy sauce, sesame oil, sugar, and salt, taking care to slice gently to keep the grains intact.
- Shape. Moisten your hands, use an onigiri mold, or plastic wrap to form the hot rice into a triangular shape.
Cooking
- Pan-grill. Place the rice balls on a parchment-lined frying pan over medium-low heat. Grill, turning gently, until all sides are crispy and lightly browned.
- Glaze and caramelize. Lower the heat; brush the soy-sesame glaze on the top and sides. Flip once the first side caramelizes, then brush the remaining side. Continue over low heat until both glazed sides are glossy and golden.
- Serve. Enjoy immediately or allow to cool for bento.
Nami’s Recipe Tips
- Cool the rice just enough to handle; it must remain warm so the grains adhere.
- Always moisten hands or molds to prevent sticking.
- Use parchment paper to prevent the glaze from burning and the rice from sticking to the frying pan.
- Avoid overhandling the rice ball and flip them only after a crust forms to prevent breakage.
- Use low heat when glazing; high heat can scorch the soy and sugar.
Variations and Customizations
- Add a sauce: Brush with homemade eel sauce, teriyaki sauce, or all-purpose miso sauce right before serving.
- Wrap it with nori: Add a crisp piece of dried laver seaweed for texture and extra umami, plus it serves as a convenient holder.
- Use plain rice: Skip the seasoning and make this yaki onigiri recipe with unseasoned rice for a classic taste.
- Fill it: Tuck in salted salmon, umeboshi, okaka, kombu, tuna mayo, or mentaiko.
- Chazuke: Freeze extras, then pour hot tea or dashi over a grilled rice ball for a quick Yaki Onigiri Chazuke.
What to Serve with Yaki Onigiri
- With chicken: Pair with juicy karaage (Japanese fried chicken) for protein.
- With veggies: Try yakitori-style grilled vegetables for color, crunch, and fiber.
- With tofu: Crispy agedashi tofu complements the rice ball’s glaze.
- With stew: Warm, comforting oden rounds out a winter table.
Storage and Reheating Tips
To store: Wrap each cooled onigiri tightly in plastic and freeze for up to 1 month. For short storage, refrigerate for up to 2 days, wrapped and covered with a thick kitchen towel to buffer the cold.
To reheat: Bring to room temperature, then warm in a microwave or re-grill gently in a pan.
