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Yaki Onigiri (Grilled Rice Balls) 焼きおにぎり


How to make grilled "Yaki Onigiri" rice balls (焼きおにぎり) brushed with a delicious soy sauce and miso glaze then fried in butter. (Makes 6)


  • 660-700g cooked Japanese white rice (300g before cooking / 2 rice cups)
  • 1 tbsp white sesame seeds
  • 1 tbsp soy sauce
  • 1 tbsp butter



  1. 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 cook Japanese rice on the stove here.
  2. Once the rice is cooked, mix in 1 tbsp of white sesame seeds and divide it into 6.
  3. Shape 6 rice balls. I recommend using an onigiri mold so that you can pack it tightly. (Check out this post for 3 ways to shape onigiri)
  4. Place the rice balls on a plate and allow to air dry for approx 10 minutes.
  5. Mix the sauce ingredients in a small bowl.
  6. Once 10 minutes have passed, brush the sauce over the front and back of each rice ball.
  7. Pour 1 tbsp plain soy sauce into a small bowl and brush it over the edges of the rice balls.
  8. Heat a frying pan on medium and add 1/2 tbsp of butter.
  9. Once the butter is melted, place the onigiri in the pan. (Depending on the size of your pan, I recommend frying 3 at a time.)
  10. Fry each side for approx 30 seconds to 1 minute or until nicely browned. (Make sure to fry the edges too.)
  11. Repeat steps 8-10 until all 6 rice balls are fried.
  12. Enjoy!


I recommend shaping the onigiri with a plastic mold so that you can pack it tightly. Plastic molds are available here on Amazon. (Affiliate link)

If you grill the onigiri instead of using a pan, you can melt the butter and add it to the sauce.

Wrap leftovers with plastic wrap and store in an airtight container in the freezer for up to 1 month. Microwave to defrost.

Practice makes perfect but if you're having trouble making the shape, watch my YouTube video here.

  • Prep Time: 10 minutes
  • Cooking rice: 30 minutes
  • Cook Time: 5 minutes
  • Category: Rice
  • Method: Fry
  • Cuisine: Japanese

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