Description
Crispy Yaki Onigiri are golden and crackly Japanese grilled rice balls with a tender interior. This easy recipe uses simple ingredients and is perfect as a snack, side dish, or bento component.
Ingredients
Scale
- 2 cups Japanese short-grain rice (cooked and slightly cooled)
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil (like avocado or canola)
- Optional fillings: pickled plum (umeboshi), cooked salmon, or seasoned lamb
- Optional garnish: sesame seeds, chopped scallions, or nori strips
Instructions
- Prepare the Rice: Start with freshly steamed short-grain rice that has been slightly cooled, but is still warm to the touch. The stickiness of this rice is key to holding the shape.
- Shape the Onigiri: Wet your hands with water to prevent sticking, then sprinkle a pinch of salt onto your palms. Take about ½ cup of rice and gently shape it into a triangle or round ball. Press just enough to hold it together. If adding a filling, tuck a small amount into the center before sealing.
- Prepare the Glaze: In a small bowl, mix together soy sauce and sesame oil.
- Grill or Pan-Fry: Heat a non-stick skillet or cast-iron pan over medium heat. Add neutral oil, then place the onigiri down gently. Let them sear undisturbed for 3–4 minutes on each side until a golden, crispy crust forms.
- Glaze and Finish: Brush both sides with the soy-sesame mixture and grill for an additional minute per side.
- Serve Warm: Garnish with sesame seeds, chopped scallions, or a strip of nori. Serve immediately.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Add furikake seasoning to the rice for extra flavor.
- Best enjoyed immediately, but can be reheated in a dry pan to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks / Side Dishes
- Method: Pan-Fried or Grilled
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri
- Calories: 180
- Sodium: 220mg
- Fat: 5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
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