Yaki Onigiri (Japanese Grilled Rice Balls)
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5.0
3 reviews
Excellent
Yaki Onigiri (Japanese Grilled Rice Balls)
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 700 g cooked Japanese short-grain rice
- 1 tbsp white sesame seeds
- 1 tbsp soy sauce
- 1 tbsp unsalted butter
Sauce
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp toasted sesame oil
- 1 tsp yellow miso paste (awase miso)
- 1 tsp garlic paste
Instructions
- 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 make Japanese rice on stove.
- Once the rice is cooked, mix in 1 tbsp white sesame seeds and divide it into 6.
- Shape 6 rice balls. I recommend using an onigiri mold so that you can pack it more tightly without breaking it. (Check out this post for 3 ways to shape onigiri) Then
- Place the rice balls on a plate and allow to air dry for approx 10 minutes, turning halfway through so they can dry on both sides.
- Mix the sauce ingredients (2 tbsp soy sauce, 1 tbsp mirin, 1 tsp toasted sesame oil, 1 tsp yellow miso paste (awase miso), 1 tsp garlic paste) in a small bowl.
- Once 10 minutes have passed, brush the sauce over one side of each rice ball.
- Pour 1 tbsp soy sauce into a small bowl and brush it over the edges.
- Heat a frying pan on medium and add 1 tbsp unsalted butter. Once it has melted, place the onigiri in the pan with the sauce side facing down. Brush the other side with the sauce and fry on each side for approximately 30 seconds to 1 minute, or until nicely browned.
- Enjoy!
Notes
- I recommend shaping the onigiri with a plastic mold so that you can pack it tightly without breaking it. 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. Keep in mind that reheating makes it more likely for the onigiri to fall apart.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
43.6g
(15%)
Protein
3.8g
(8%)
Fat
3.8g
(6%)
Saturated Fat
1.4g
(7%)
Polyunsaturated Fat
0.9g
Cholesterol
4.6mg
(2%)
Sodium
578mg
(24%)
Fiber
1.8g
(7%)
Nutrition Facts
Serving: 6rice
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 43.6g | 15% |
| Protein | 3.8g | 8% |
| Fat | 3.8g | 6% |
| Saturated Fat | 1.4g | 7% |
| Polyunsaturated Fat | 0.9g | 5% |
| Cholesterol | 4.6mg | 2% |
| Sodium | 578mg | 24% |
| Fiber | 1.8g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
3 reviews
Excellent
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