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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 

  • Place 700 g cooked Japanese short-grain rice (slightly cooled) in a large bowl and mix in 1 tbsp toasted white sesame seeds. Divide it into portions of approximately 120g per rice ball (for 700g of rice, I make about 5-6)
    cooked rice mixed with sesame seeds in a bowl
  • Divide it into portions of approximately 120g per rice ball (for 700g of rice, I make about 5-6) and press them into triangle shapes. 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.
    rice mixed with sesame seeds in a plastic rice ball mold
  • Place the shaped rice balls on a plate and allow to air dry for approx 5 minutes on each side to form a thin, dry crust.
    3 rice balls drying on a white plate to make yaki onigiri
  • While you wait, 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 until smooth.
    sauce for yaki onigiri
  • After 10 minutes of drying, 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 use a brush to spread a thin layer over the edges of the rice balls.
    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
  • Serve and 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: Shiozake (Salt-Grilled Salmon), Spinach Ohitashi, Hiyayakko (Chilled Tofu), Gomaae Salad