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–+ servings

Yaki Onigiri (Japanese Grilled Rice Balls)

Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Author Yuto Omura
Servings 6 rice balls

Ingredients 
 

Sauce

Instructions 

  • First, cook your rice. Use short grain white rice, preferably Japanese sushi rice or something similar. You need the rice to be sticky so that it holds it shape. I recommend using a rice cooker or see my post how to make Japanese rice on stove.
    mixing rice in a black cooking pot with rice paddle
  • Once the rice is cooked, mix in 1 tbsp toasted white sesame seeds and divide it into 6.
    cooked rice mixed with sesame seeds in a bowl
  • Shape 6 rice balls. I recommend using an onigiri mold so that you can pack it more tightly without breaking it. (Check out this post for 3 ways to shape onigiri) Then
    rice mixed with sesame seeds in a plastic rice ball mold
  • Place the rice balls on a plate and allow to air dry for approx 10 minutes, turning halfway through so they can dry on both sides.
    3 rice balls drying on a white plate to make yaki onigiri
  • Mix the sauce ingredients (2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tsp toasted sesame oil, 1 tsp yellow miso paste (awase), 1 tsp garlic paste) in a small bowl.
    sauce for yaki onigiri
  • Once 10 minutes have passed, brush the sauce over one side of each rice ball.
    the front and back of three yaki onigiri brushed with sauce on a white plate
  • Pour 1 tbsp Japanese soy sauce (koikuchi shoyu) into a small bowl and brush it over the edges.
    brushing the edges of yaki onigiri with soy sauce using a silicone pastry brush
  • Heat a frying pan on medium and add 1 tbsp butter. Once it has melted, place the onigiri in the pan with the sauce side facing down. Brush the other side with the sauce and fry on each side for approximately 30 seconds to 1 minute, or until nicely browned.
    yaki onigiri fying in butter in a pan
  • Enjoy!
    yaki onigiri on a gray Japanese plate with brown rim

Notes

  • I recommend shaping the onigiri with a plastic mold so that you can pack it tightly without breaking it.
  • If you grill the onigiri instead of using a pan, you can melt the butter and add it to the sauce.
  • For recommended rice brands and detailed cooking instructions, see my full Japanese rice guide.
  • Let onigiri dry before cooking to create a thin crust that prevents falling apart when brushed with sauce and provides a slightly crispy texture.
  • Always use a non-stick pan for this recipe.
  • Serving suggestions: miso soup or spinach ohitashi.