Yaki Onigiri Grilled Rice Balls are a delightful fusion of simplicity and flavor, making them a beloved staple in Japanese cuisine. These grilled rice balls, often shaped into triangles or rounds, are not only visually appealing but also packed with a savory punch that keeps people coming back for more. Traditionally enjoyed as a portable snack or a comforting meal, Yaki Onigiri has a rich history that dates back centuries, symbolizing the resourcefulness of Japanese home cooking.
What makes Yaki Onigiri Grilled Rice Balls so irresistible is their perfect balance of crispy exterior and soft, chewy interior. The subtle smokiness from grilling enhances the umami flavors, while the fillingsranging from pickled plum to grilled salmonadd a delightful surprise in every bite. Whether youre looking for a quick lunch option or a fun appetizer for gatherings, these rice balls are not only convenient to prepare but also a crowd-pleaser that showcases the heart of Japanese culinary tradition.
Ingredients:
- 2 cups short-grain Japanese rice
- 2 1/2 cups water
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon vegetable oil (for grilling)
- 1 sheet nori (seaweed), cut into strips (optional)
- Sesame seeds (for garnish, optional)
- Pickled plum (umeboshi) or other fillings (optional)
Preparing the Rice
- Measure 2 cups of short-grain Japanese rice and rinse it under cold water. Use your hands to gently agitate the rice, allowing the water to become cloudy. Drain the water and repeat this process 3-4 times until the water runs clear. This step is crucial as it removes excess starch, preventing the rice from becoming gummy.
- After rinsing, soak the rice in fresh water for about 30 minutes. This allows the grains to absorb some moisture, which helps them cook evenly.
- After soaking, drain the rice and transfer it to a rice cooker or a pot. Add 2 1/2 cups of water and 1/2 teaspoon of salt. If using a rice cooker, follow the manufacturer’s instructions. If cooking on the stovetop, bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 18-20 minutes. Do not lift the lid during cooking.
- Once the rice is cooked, remove it from heat and let it sit, covered, for an additional 10 minutes. This resting period allows the rice to firm up slightly, making it easier to shape.
Shaping the Onigiri
- After the resting period, transfer the rice to a large bowl. Use a wooden spatula or rice paddle to fluff the rice gently. Be careful not to mash the grains.
- If you are using any fillings, now is the time to prepare them. For example, if using pickled plum (umeboshi), remove the pit and mash the flesh slightly. You can also use cooked salmon, tuna, or any other desired filling.
- Wet your hands with water to prevent the rice from sticking. Take a handful of rice (about 1/3 cup) and flatten it slightly in your palm. If using a filling, place a small amount in the center of the rice.
- Carefully fold the rice over the filling and shape it into a triangle or oval, pressing gently but firmly to ensure it holds its shape. Repeat this process until all the rice is shaped into onigiri. You should have about 6-8 rice balls, depending on the size.
Preparing the Glaze
- In a small bowl, mix together 2 tablespoons of soy sauce and 1 tablespoon of mirin. This mixture will be used to glaze the onigiri while grilling, adding flavor and a beautiful glaze.
Grilling the Onigiri
- Heat a grill pan or a non-stick skillet over medium heat. Add 1 tablespoon of vegetable oil and allow it to heat up.
- Once the pan is hot, place the shaped onigiri in the pan, making sure not to overcrowd them. Grill for about 2-3 minutes on one side until golden brown and crispy.
- Carefully flip the onigiri using a spatula. Brush the grilled side with the soy sauce and mirin glaze. Grill the other side for another 2-3 minutes, brushing with the glaze again.
- Continue flipping and glazing the onigiri every couple of minutes until all sides are golden brown and crispy, about 10-12 minutes total. The glaze will caramelize slightly, creating a delicious flavor.
Serving the Onigiri
- Once the onigiri are grilled to perfection, remove them from the pan and place them on a serving plate.
- If desired, sprinkle sesame seeds over the top for added texture and flavor.
- Cut the
Conclusion:
In summary, Yaki Onigiri Grilled Rice Balls are a delightful fusion of simplicity and flavor that make them a must-try for anyone looking to elevate their snacking game or impress guests at a gathering. The crispy exterior combined with the warm, fluffy rice inside creates a satisfying texture that is hard to resist. Not only are they delicious, but they are also incredibly versatile; you can serve them as a side dish, a light lunch, or even as a fun appetizer at your next party. Feel free to experiment with different fillings such as grilled vegetables, marinated tofu, or even savory meats to customize your Yaki Onigiri to your taste. For an extra kick, brush them with a spicy miso glaze or serve them with a side of soy sauce for dipping. We encourage you to try this recipe and share your experience with friends and family. Whether you stick to the traditional flavors or put your own spin on it, Yaki Onigiri Grilled Rice Balls are sure to become a favorite in your culinary repertoire. Dont forget to share your creations on social media and tag us; we cant wait to see how you make this recipe your own! Print
Yaki Onigiri Grilled Rice Balls: A Delicious Guide to Making Perfect Japanese Rice Treats
- Total Time: 50 minutes
- Yield: 6–8 onigiri 1x
Description
Enjoy the crispy and fluffy delight of grilled Onigiri, traditional Japanese rice balls seasoned with soy sauce and mirin. These versatile snacks can be filled with your choice of ingredients, making them perfect for any occasion.
Ingredients
Scale- 2 cups short-grain Japanese rice
- 2 1/2 cups water
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon vegetable oil (for grilling)
- 1 sheet nori (seaweed), cut into strips (optional)
- Sesame seeds (for garnish, optional)
- Pickled plum (umeboshi) or other fillings (optional)
Instructions
- Measure 2 cups of short-grain Japanese rice and rinse it under cold water. Use your hands to gently agitate the rice, allowing the water to become cloudy. Drain the water and repeat this process 3-4 times until the water runs clear.
- After rinsing, soak the rice in fresh water for about 30 minutes.
- Drain the rice and transfer it to a rice cooker or a pot. Add 2 1/2 cups of water and 1/2 teaspoon of salt. If using a rice cooker, follow the manufacturer’s instructions. If cooking on the stovetop, bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 18-20 minutes. Do not lift the lid during cooking.
- Once the rice is cooked, remove it from heat and let it sit, covered, for an additional 10 minutes.
- Transfer the rice to a large bowl and fluff it gently with a wooden spatula or rice paddle.
- Prepare any fillings you wish to use, such as mashing pickled plum (umeboshi) or using cooked salmon or tuna.
- Wet your hands with water to prevent sticking. Take a handful of rice (about 1/3 cup) and flatten it slightly in your palm. If using a filling, place a small amount in the center of the rice.
- Fold the rice over the filling and shape it into a triangle or oval, pressing gently but firmly. Repeat until all the rice is shaped into onigiri.
- In a small bowl, mix together 2 tablespoons of soy sauce and 1 tablespoon of mirin.
- Heat a grill pan or non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
- Place the shaped onigiri in the pan, grilling for about 2-3 minutes on one side until golden brown.
- Flip the onigiri and brush the grilled side with the soy sauce and mirin glaze. Grill the other side for another 2-3 minutes, brushing with the glaze again.
- Continue flipping and glazing every couple of minutes until all sides are golden brown and crispy, about 10-12 minutes total.
- Remove the grilled onigiri from the pan and place them on a serving plate.
- Optionally, sprinkle sesame seeds over the top for added texture and flavor.
Notes
- Feel free to customize the fillings based on your preference. Other popular fillings include cooked shrimp, avocado, or even vegetables.
- Onigiri can be enjoyed warm or at room temperature, making them great for lunchboxes or picnics.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
