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5.0 from 9 votes

Yaki Onigiri (Crispy Japanese Grilled Rice Balls)

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!

Prep Time
8 mins
Cook Time
8 mins
Cooling Time
15 mins
Total Time
48 mins
Servings: 12 yaki onigiri
Calories: 150 kcal
Course: Side Dish , Snacks
Cuisine: Japanese

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

    Cup of Yum
  1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. 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.
  3. Transfer the cooked rice to a large bowl or hangiri and allow it to cool slightly until it is warm but comfortable to handle.
  4. Mix the tamari, mirin, sugar, and sesame oil into the rice, stirring gently to avoid smashing and smushing the grains.
  5. 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.
  6. Lightly dust the formed onigiri with potato starch on both sides.
  7. Stir together the tamari, and mirin in a small bowl. Heat a non-stick or cast-iron skillet over medium heat.
  8. 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.
  9. Serve warm, optionally garnished with sesame seeds or alongside pickled vegetables.

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

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

% 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.