Yaki Onigiri (Crispy Japanese Grilled Rice Balls)
User Reviews
5.0
9 reviews
Excellent
Yaki Onigiri (Crispy Japanese Grilled Rice Balls)
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Gloriously crisp and golden yaki onigiri, Japanese grilled rice balls, brushed with a simple, yummy tamari glaze. With a smoky caramelized crust and tender, seasoned rice inside, these are a simple yet satisfying snack or side dish that just happens to be vegan AND gluten-free!
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Ingredients
If cooking in a rice cooker:
- 2 cups Japanese short-grain rice uncooked
- 2 cups + 2 tablespoons water
If cooking on the stovetop:
- 2 cups Japanese short-grain rice uncooked
- 2 ½ cups water
Rice Seasonings:
- 2 tablespoons tamari
- 4 teaspoons mirin
- 1 tablespoon sugar or coconut sugar
- 4 teaspoons sesame oil
Optional Sour Plum Filling
- 12 umeboshi plums pitted
To Cook and Glaze:
- 5 teaspoons Potato Starch
- 1 tablespoon tamari
- 1 tablespoon mirin
- 1 tablespoon sesame oil or vegetable oil
Instructions
- Rinse the rice thoroughly under cold water until the water runs clear.
- If using a rice cooker, combine the rice and water in the rice cooker and cook according to the manufacturer's instructions. For stovetop cooking, combine the rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low heat, cover tightly, and simmer for 15 minutes. Remove from heat and let sit, covered, to steam for an additional 10 minutes.
- Transfer the cooked rice to a large bowl or hangiri and allow it to cool slightly until it is warm but comfortable to handle.
- Mix the tamari, mirin, sugar, and sesame oil into the rice, stirring gently to avoid smashing and smushing the grains.
- To shape the onigiri by hand, lightly dampen your hands with water and sprinkle a small amount of salt onto your palms to prevent sticking. Take a handful of seasoned rice and gently press it into a triangular shape, tucking 1 umeboshi plum into the center, if desired. Repeat with the remaining rice. If using an onigiri press, follow the manufacturer’s instructions, ensuring the rice is packed evenly and firmly, without using so much pressure that the rice grains get smushed.
- Lightly dust the formed onigiri with potato starch on both sides.
- Stir together the tamari, and mirin in a small bowl. Heat a non-stick or cast-iron skillet over medium heat.
- Lightly oil the skillet with sesame oil and place the onigiri in the pan. Cook until the surface is lightly crisp and golden, then brush the glaze evenly over both sides of the onigiri. Continue to cook, flipping occasionally, until the glaze caramelizes and the onigiri develops a deeper golden color.
- Serve warm, optionally garnished with sesame seeds or alongside pickled vegetables.
Equipments used:
Notes
- 🍚 Rice to Meet You:
- 🍚
- Use Japanese or California short-grain rice for ideal stickiness and flavor. Tamanishiki is worth the splurge for onigiri that hold their shape beautifully.
- ✋ Salt of the Earth:
- ✋
- Dampen your hands with water and a pinch of salt to prevent sticking and add a light, even seasoning while shaping the rice.
- 🔥 Warm Form:
- 🔥
- Shape the rice while it’s warm—not hot. Warm rice sticks together seamlessly and is easier to form into perfect triangles.
- 💪Under Pressure:
- 💪
- Because yaki onigiri has stuff in it other than rice, the mixture doesn’t bind as easily as regular onigiri. So use a little more inward pressure when forming them so that they don’t fall apart as easily when cooking.
- 🍳 Hot Pan Time Machine:
- 🍳
- Preheat your skillet over medium heat and lightly oil it before cooking. A hot, oiled pan ensures even browning and gives you that perfect crispy crust.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
280mg
(12%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin C
0.03mg
(0%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12yaki onigiri
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 280mg | 12% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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