Featured Comment:
“These were amazing! The tips regarding dipping hand in ice cold water was very helpful. Thank you this is a delicious recipe and as long as you take your time easy”
– Aimee
What is Yaki Onigiri?
Yaki Onigiri (焼きおにぎり) is a type of Japanese rice ball that is shaped into triangles, then coated with a flavorful sauce – usually soy sauce or miso base – and finally pan-fried or grilled to perfection.
The hallmark of yaki onigiri is its savory aroma from the Maillard reaction. This chemical process occurs when the seasoning on the rice, along with the natural sugars and amino acids in the rice, are exposed to heat. This reaction imparts a rich, umami-packed flavor and gives the onigiri a beautiful, deep color.
Another unique aspect of yaki onigiri is that they are typically not wrapped in nori (dried seaweed), setting them apart from other types of onigiri. This allows the grilled rice’s flavors, and textures and seasoning to shine through without the additional layer.
How I Developed This Recipe
Yaki Onigiri is one of my top three favorite onigiri variations, hands down. When I was putting this recipe together, my goal was simple: to create the ultimate version that meets my standards.
One of the main things I wanted to get right was the sauce, which is really important for yaki onigiri. I’ve refined the recipe to combine the best of both worlds. I blended soy sauce and miso to create a rich, flavorful coating.
Also, I know that grilling yaki onigiri can be a bit tricky compared to making regular onigiri, with a few potential hiccups along the way. To help you out, I’ll share some essential tips to avoid common mistakes.
Ingredients & Substitution Ideas
- Cooked Japanese Short-Grain Rice: This is a must-have for any onigiris. Other types of rice will not work in this recipe. For recommended brands in the U.S. and cooking instructions, see my How to Cook Japanese Rice Recipe.
- White Sesame Seeds: Mixed with rice for a subtly nutty flavor.
- Unsalted Butter: Preferable to maintain control over the dish’s saltiness. If using salted butter, reduce the amount of other salty ingredients.
- Soy Sauce: For brand recommendations, visit my soy sauce guide.
- Mirin: Choose “hon mirin” (本みりん) for authentic flavor.
- Toasted Sesame Oil: Adds subtle flavor to marinades.
- Awase Miso Paste: Central to this sauce’s flavor. While any miso can be used, I find Awase (Yellow) Miso most fitting.
- Garlic Paste: Grating fresh garlic is an alternative. The garlic pairs wonderfully with the miso and soy sauce!
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Yaki Onigiri at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!
Start by cooking your rice. Use short-grain white rice, as it’s nice and sticky. This stickiness is crucial for holding the rice balls together.
I personally recommend using a rice cooker, but you can also see my post on ‘How to Make Japanese Rice on the Stove‘ for alternative methods.
Once the rice is cooked, stir in 1 tablespoon of white sesame seeds. This step adds a subtle crunch and flavor to your onigiri. Then, divide the rice into six equal portions to keep the size uniform.
Now, shape six rice balls. Using an onigiri mold really helps to pack the rice tightly without breaking it.
Prepare a bowl of ice cold water and dip your hands in for 20-30 seconds before shaping, this will stop the rice from sticking to your hands.
For more info and advice for shaping onigiri by hand, check out my post on ‘3 Ways to Shape Onigiri‘.
Place the rice balls on a plate and let them air dry for about 10 minutes.
This is my most important tip: letting the onigiri dry creates a thin, dry crust on the outside. It gives a slightly crispy texture and helps the rice grains bond, so your onigiri won’t fall apart when brushed with sauce.
Combine the soy sauce, mirin, miso paste, sesame oil, and garlic paste in a small bowl until smooth and lump-free.
After 10 minutes of air drying, use a pastry brush to apply the sauce evenly over one side of each rice ball. A thin, even layer is key to prevent the onigiri from becoming too wet.
Pour a small amount of soy sauce into a bowl and brush it over the edges of the rice balls. This adds an extra depth of flavor to every bite. (I don’t use the sauce for the sides, since it contains mirin and the sides won’t be cooked.)
Heat a frying pan on medium and add unsalted butter. Once it’s melted, place the onigiri in the pan with the sauce side facing down. Brush the tops with sauce and fry the onigiri for about 30 seconds to 1 minute on each side until they’re nicely browned.
In Japan, soy sauce and butter are a golden combo, adding a rich and delicious taste to the onigiri. If you’re grilling, just melt the butter and mix it with the sauce for that buttery flavor.
Enjoy your homemade yaki onigiri straight from the pan!
Jump to Full Recipe Measurements
How to Store
It’s my personal preference, but I always love eating yaki onigiri straight out of the pan when they’re freshly made. Despite this, it’s also common to eat them cold and even put them in a bento box and eat them later.
If you have leftovers, you can also wrap them in plastic wrap and store them in the freezer for up to 1 month.
Place the wrapped onigiri in an airtight container to prevent freezer burn, and then microwave before eating!
FAQ
To ensure onigiri keeps its shape, you have to use Japanese short-grain white rice (the same kind used for sushi).
Sushi is made with sushi rice mixed with vinegar, salt, and sugar, whereas onigiri is made with simple salted rice. They are also shaped differently, so no, onigiri and sushi are not the same.
Adding any sort of liquid to rice balls is going to compromise the stickiness and cause the shape to become fragile. To prevent yaki onigiri from breaking, I let them air dry on a plate for 10 minutes after shaping. This dries the outer layer of rice and creates a thin film, helping the onigiri hold its shape even after the sauce is applied.
I hope you enjoy this Yaki Onigiri recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Onigiri Recipes
- Tuna Mayo Onigiri
- Japanese Salmon Rice Balls (Sake Onigiri)
- “Okaka Onigiri” Bonito Flakes Rice Ball
- Chicken Soboro Onigiri (Ground Chicken Rice Ball)
Hungry for more? Explore my onigiri recipe collection to find your next favorite dishes!
Yaki Onigiri (Japanese Grilled Rice Balls)
Ingredients
- 700 g cooked Japanese short-grain rice
- 1 tbsp toasted white sesame seeds
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp butter
Sauce
- 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
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.
- Once the rice is cooked, mix in 1 tbsp toasted white sesame seeds and divide it into 6.
- 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
- 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.
- 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.
- Once 10 minutes have passed, brush the sauce over one side of each rice ball.
- Pour 1 tbsp Japanese soy sauce (koikuchi shoyu) into a small bowl and brush it over the edges.
- 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.
- Enjoy!
Video
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.
These were amazing! The tips regarding dipping hand in ice cold water was very helpful. Thank you this is a delicious recipe and as long as you take your time easy
Hi Aimee.
Thank you for trying the recipe and giving such a positive review, I’m so glad you liked it!