📝 About This Recipe
Yaki-onigiri is the ultimate Japanese comfort food, transforming simple steamed rice into a textural masterpiece with a smoky, charred exterior and a tender, steaming heart. Traditionally enjoyed as a street food snack or a satisfying conclusion to an izakaya feast, these rice balls are brushed with a savory sweet soy glaze that caramelizes beautifully over an open flame or pan. The contrast between the crunch of the 'okoge' (scorched rice) and the fluffy interior makes every bite a deeply satisfying experience of pure umami.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese rice (uncooked; preferably Koshikari variety)
- 2.2 cups Water (for cooking the rice)
- 1 tablespoon Toasted white sesame seeds (folded into the rice for texture)
- 1 teaspoon Sea salt (for seasoning hands during shaping)
The Umami Glaze
- 3 tablespoons Soy sauce (use high-quality Japanese shoyu)
- 1 tablespoon Mirin (sweet Japanese rice wine)
- 1 teaspoon Miso paste (red or awase miso for depth)
- 1 teaspoon Toasted sesame oil (for aroma and shine)
- 1/2 teaspoon Sugar (to aid caramelization)
- 1 pinch Katsuobushi (Bonito flakes) (finely ground, optional for extra smokiness)
For Cooking and Garnish
- 1 tablespoon Vegetable oil (neutral oil for the pan)
- 2 sheets Nori (Seaweed sheets) (cut into small rectangles for holding)
- 1 stalk Green onions (finely sliced for garnish)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Rinse the Japanese short-grain rice in a bowl under cold water, swirling with your hand. Drain and repeat 3-4 times until the water runs clear. Let the rice drain in a sieve for 15 minutes before cooking.
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2
Cook the rice with 2.2 cups of water in a rice cooker or heavy-bottomed pot. Once cooked, let it stand covered for 10 minutes to steam, then gently fluff with a rice paddle.
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3
Transfer the hot rice to a large bowl and sprinkle with toasted sesame seeds. Fold gently to combine without mashing the grains. Allow it to cool slightly so you can handle it, but keep it warm.
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4
Prepare a small bowl of water and a small dish of sea salt. Wet your hands to prevent sticking and rub a pinch of salt over your palms.
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5
Scoop about 1/2 cup of warm rice into your hand. Squeeze firmly but gently to form a ball, then use your palms and fingers to shape it into a thick triangle (approx. 1 inch thick).
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6
Ensure the rice ball is packed tightly; if it is too loose, it will fall apart on the grill. Repeat until you have 8 uniform triangles. Let them sit on a tray for 10 minutes to allow the surface to dry slightly.
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7
In a small bowl, whisk together the soy sauce, mirin, miso, toasted sesame oil, sugar, and ground bonito flakes until the sugar and miso are fully dissolved.
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8
Heat a non-stick skillet or a cast-iron griddle over medium heat and lightly coat with vegetable oil. You can also use an outdoor grill for a smokier flavor.
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9
Place the rice balls in the pan. Grill the first side for 3-4 minutes without moving them, until a golden-brown, crispy crust forms.
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10
Flip the rice balls over and grill the second side for another 3-4 minutes. At this stage, do not apply the sauce yet, as the sugar will burn before the rice gets crispy.
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11
Once both sides are crispy, use a pastry brush to coat the top surface with the prepared glaze. Flip and grill for 30-60 seconds until the sauce bubbles and caramelizes.
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12
Brush the other side with glaze, flip again, and grill for another 30-60 seconds. Be careful as the glaze burns quickly due to the sugar and mirin.
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13
Optional: Stand the triangles on their edges and rotate them to lightly crisp the sides and apply any remaining glaze.
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14
Remove from heat. Wrap a small strip of nori around the bottom of each rice ball. Garnish with sliced green onions and a sprinkle of Shichimi Togarashi.
💡 Chef's Tips
Always use short-grain Japanese rice; long-grain varieties like Basmati lack the starch necessary to hold the shape. Do not brush the sauce on until the rice has already formed a crispy crust, otherwise the moisture will make the rice ball fall apart. Pack the rice balls firmly—if they feel 'fluffy,' they will likely crumble when you flip them in the pan. For an extra surprise, you can hide a small piece of cooked salmon or pickled plum (umeboshi) in the center of the rice ball before shaping. If using a stainless steel pan, ensure it is well-seasoned or use a generous amount of oil to prevent the starch from sticking.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Miso Soup for a classic Japanese breakfast or light lunch. Pair with chilled Japanese sake or a glass of cold Mugicha (barley tea). Serve as a side dish to Yakitori (grilled chicken skewers) for an authentic izakaya experience. Include some Tsukemono (Japanese pickles) on the side to cleanse the palate between savory bites. For a fun twist, place the finished Yaki-onigiri in a bowl and pour hot dashi or green tea over it to eat 'Ochazuke' style.