Yaki Onigiri Recipe – How to Make Crispy Japanese Grilled Rice Balls
Yaki Onigiri, or grilled rice balls, are a beloved Japanese snack that brings together the simple goodness of rice with the deep umami flavors of soy sauce. If you are looking for a delicious Yaki Onigiri recipe, you’ll find that with a crispy, golden-brown crust on the outside and a soft, fluffy interior, yaki onigiri are a satisfying treat that can be enjoyed on their own or alongside a meal.
Unlike regular onigiri, which are often filled and eaten as they are, yaki onigiri are grilled to perfection, creating an irresistible contrast of textures. Whether you’re looking for a quick snack, a side dish for a Japanese-inspired meal, or an addition to your bento box, this yaki onigiri recipe is a must-try.
In this guide, you’ll learn exactly how to make yaki onigiri at home, including key tips for achieving the perfect crispy crust while keeping the inside tender and flavorful.
What is Yaki Onigiri?
Yaki Onigiri translates to “grilled rice ball” in Japanese. Traditionally made with short-grain rice and brushed with a soy sauce-based glaze, these rice balls are seared on a pan or grilled over an open flame. The result is a crispy, caramelized exterior with a slightly smoky, savory flavor.
This dish has been a staple in Japanese cuisine for centuries, commonly found at izakayas (Japanese pubs), street food stalls, and even convenience stores. While classic yaki onigiri is simply brushed with soy sauce, modern variations include fillings like cheese, miso, or even spicy ingredients for an extra kick.
Why You’ll Love This Yaki Onigiri Recipe
- Crispy on the Outside, Soft on the Inside – The contrast in textures makes every bite satisfying.
- Easy to Make – With just a few ingredients, you can recreate this Japanese favorite at home.
- Customizable – Add your favorite fillings, toppings, or seasonings for a unique twist.
- Great for Meal Prep – Store them for a quick snack or bento box addition.
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Ingredients for Yaki Onigiri
To make this yaki onigiri recipe, you’ll need just a handful of basic ingredients:
1. Sushi rice (Japanese short-grain rice) – The best choice for yaki onigiri because it’s naturally sticky, helping the rice balls hold their shape.
2. Water – For cooking the rice properly.
3. Soy sauce – Adds the essential umami flavor and helps create the crispy glaze.
Sesame oil – Enhances the aroma and adds a slight nuttiness.
Sugar – Balances out the saltiness of the soy sauce.
Dashi granules – Optional, but they add an authentic Japanese depth of flavor.
How to Make Yaki Onigiri
Making yaki onigiri at home is easy if you follow a few key steps. The process involves cooking the rice, shaping it into rice balls, and grilling them until they develop a crispy golden-brown crust.
Step 1: Cook the Rice
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from being too sticky.
- Combine the rice with 2 cups of cold water in a pot or rice cooker. Let it sit for 10 minutes to absorb some moisture.
- Bring the rice to a boil, then reduce to low heat and let it simmer for 12 minutes.
- Turn off the heat and let the rice steam with the lid on for another 10 minutes.
Step 2: Season the Rice
- Fluff the cooked rice with a rice paddle or fork.
- Add the soy sauce, sesame oil, sugar, and dashi granules. Mix gently to distribute the seasoning evenly without breaking the rice grains.
Step 3: Shape the Onigiri
- Wet your hands with warm water to prevent the rice from sticking.
- Take a handful of rice (about ¼ to ⅓ cup) and shape it into a triangle ball by pressing it gently between your palms.
- Place the formed rice balls onto parchment paper to prevent them from sticking.
Step 4: Grill the Onigiri
- Heat a nonstick pan or grill over medium heat. Lightly grease with sesame oil.
- Place the onigiri on the pan and let them cook undisturbed for 2-3 minutes until the bottom is crispy.
- Flip the onigiri and cook for another 2-3 minutes.
- Brush with additional soy sauce on both sides and grill for another 1-2 minutes per side, allowing the glaze to caramelize.
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Tips for the Best Yaki Onigiri
- Use Freshly Cooked Rice – Warm rice is easier to shape and sticks together better.
- Don’t Overwork the Rice – Gently press the rice together without making it too compact. This helps maintain a soft, fluffy texture inside.
- Grill Over Medium Heat – Too high a heat can burn the outside before the inside is heated through.
- Let the Crust Form – Avoid flipping too often; allow each side to develop a crispy golden crust before turning.
- Brush with Soy Sauce at the End – Applying soy sauce too early can cause the rice to become too moist, preventing crisping.
Variations & Customizations
One of the best things about yaki onigiri is that you can get creative with the fillings and seasonings. Here are some popular variations:
1. Cheesy Yaki Onigiri
- Before shaping, stuff a small piece of mozzarella or cheddar cheese inside the rice ball. As it grills, the cheese will melt and create a gooey center.
- Check out the recipe for Cheese Yaki Onigiri here.
2. Spicy Miso Yaki Onigiri
- Instead of soy sauce, brush the rice balls with a miso-based glaze mixed with a bit of chili oil for a spicier, richer flavor.
3. Furikake Yaki Onigiri
- Sprinkle furikake (Japanese rice seasoning) over the rice before grilling for extra umami flavor.
4. Nori-Wrapped Yaki Onigiri
- Wrap the grilled rice ball with a strip of nori (seaweed) for added texture and a traditional Japanese touch.
Serving Suggestions
Yaki Onigiri is a versatile dish that pairs well with many Japanese meals. Here are a few ways to enjoy it:
- As a Snack – Eat them on their own for a quick, satisfying bite.
- With Miso Soup – Serve alongside a warm bowl of miso soup for a comforting meal.
- In a Bento Box – Pack them as part of a bento lunch with pickled vegetables, tamagoyaki (Japanese omelet), and a protein.
- With Grilled Fish or Meat – Serve as a side dish with teriyaki chicken, grilled salmon, or yakitori.
Storing & Reheating Yaki Onigiri
- Room Temperature: Store in an airtight container for up to 6 hours.
- Refrigerator: Keep in an airtight container for up to 2 days.
- Freezer: Wrap each onigiri tightly in plastic wrap and store in a freezer bag for up to 1 month.
- Reheating: Reheat on a grill or nonstick pan for the best texture. If microwaving, wrap in a damp paper towel to prevent drying out.
Yaki Onigiri
Equipment
- Small Rice Bowl: To shape the onigiri.
- Rice Cooker or Pot with Lid: For cooking the sushi rice.
- Nonstick Pan or Grill: To sear the onigiri until crispy.
- Parchment Paper: To prevent sticking while shaping the rice balls.
- Basting Brush (Optional): For evenly applying the soy sauce glaze.
Ingredients
- 2 cups sushi rice
- 2 cups cold water
- 2 tbsps soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp Dashi instant granules
Instructions
- Put the rice into the pot with 2 cups of water and let stand for 10 minutes.
- Bring to boil over med-high heat. Reduce to the lowest temperature and let simmer for 12 minutes.
- Leave the lid on and let the rice steam without heat for 10 minutes.
- Fluff the rice with a paddle.
- Add seasonings; mix well.
- Using a small rice bowl, put the rice into shape.
- Put the lid back onto the pot and cool down to lukewarm.
- Using a bowl of warm water to wet hands, begin to shape Onigiri.
- Place the Onigiri on a parchment paper when shaped.
Notes
Customizations:
- Crispier Texture: Grill longer for extra crunch.
- Spicy Version: Add a bit of chili oil to the soy sauce mixture.
- Cheesy Yaki Onigiri: Stuff the center with mozzarella or cheddar before shaping.
Storage Tips:
- Store leftovers in an airtight container at room temperature for up to 6 hours or refrigerate for up to 2 days.
- Reheat by lightly grilling or microwaving before serving.
Serving Tips:
- Serve with miso soup, pickled vegetables, or a dipping sauce.
- Enjoy as a snack or side dish with Japanese barbecue or tempura.
Cooking Tips:
- Wet hands with warm water before shaping to prevent rice from sticking.
- Avoid overhandling the rice to maintain a soft texture.
- Grill over medium heat to prevent burning while ensuring a crispy crust.
Nutrition
Chef B Final Thoughts
This yaki onigiri recipe is a simple yet delicious way to enjoy Japanese grilled rice balls at home. With its crispy exterior and savory, umami-rich glaze, it’s no wonder yaki onigiri is a favorite snack in Japan. Whether you’re making them for a quick meal, a bento box, or a party appetizer, these crispy rice balls are guaranteed to impress.
Now that you know how to make yaki onigiri, why not give it a try? Experiment with different seasonings and fillings to make it your own. Enjoy!
Tried this recipe? Don’t forget to share your success stories and tag us in your yaki onigiri pics!
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
