📝 About This Recipe
A beloved staple of Japanese izakayas, Yaki Onigiri transforms simple steamed rice into a sophisticated snack through the magic of fire and fermentation. These hand-pressed triangles are grilled until a shatteringly crisp, smoky crust forms, then brushed with a savory-sweet soy glaze that caramelizes into a deep mahogany finish. Perfect as a comforting late-night snack or a rustic side dish, they offer a delightful contrast between the crunchy exterior and the tender, steaming heart of the rice.
🥗 Ingredients
The Rice Base
- 2 cups Short-grain Japanese rice (measured raw; such as Koshikari or sushi rice)
- 2.2 cups Water (for cooking the rice)
- 1 tablespoon Toasted white sesame seeds (for texture and nuttiness)
- 1/2 teaspoon Kosher salt (to season the rice while warm)
The Umami Glaze
- 3 tablespoons Soy sauce (high quality Japanese shoyu)
- 1 tablespoon Mirin (sweet Japanese rice wine)
- 1 teaspoon Toasted sesame oil (for aroma and to prevent sticking)
- 1 teaspoon Granulated sugar (to encourage caramelization)
- 1 teaspoon Miso paste (optional, for extra depth)
Optional Fillings & Cooking
- 1/4 cup Bonito flakes (Katsuobushi) (mixed with a dash of soy sauce for filling)
- 2 pieces Umeboshi (pickled plum, pitted and minced)
- 2 teaspoons Neutral oil (for the pan or grill grate)
For Garnish
- 1 sheet Nori seaweed (cut into small strips)
- 1 stalk Green onions (finely sliced on the bias)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
👨🍳 Instructions
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1
Rinse the rice in a bowl with cold water, swirling with your hand until the water runs clear. Drain thoroughly and cook in a rice cooker or heavy-bottomed pot with 2.2 cups of water.
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2
Once cooked, let the rice steam undisturbed for 10 minutes. Transfer to a large bowl and gently fold in the salt and toasted sesame seeds using a rice paddle; do not mash the grains.
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3
In a small ramekin, whisk together the soy sauce, mirin, sesame oil, sugar, and miso (if using) until the sugar is dissolved. Set this glaze aside.
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4
Prepare a small bowl of salted water to dampen your hands; this prevents the rice from sticking to your skin while shaping.
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5
Scoop about 1/2 cup of warm rice into your damp hands. If adding filling, make a small indentation, place a teaspoon of bonito or umeboshi in the center, and cover with rice.
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6
Firmly compress the rice into a triangle or round disc. It must be packed tightly enough to hold its shape on the grill, but not so hard that it becomes a dense block.
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7
Repeat until all rice is used, placing the shaped balls on a parchment-lined tray. Let them sit for 10 minutes to allow the surface to dry slightly.
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8
Heat a non-stick skillet or a cast-iron grill pan over medium heat. Lightly brush the surface with a thin film of neutral oil.
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9
Place the rice balls in the pan. Grill the first side for 4-5 minutes without moving them, until a golden-brown, crispy crust forms.
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10
Flip the rice balls carefully using a spatula and grill the other side for another 4-5 minutes. The edges should look toasted.
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11
Once both sides are crispy, use a pastry brush to apply a thin layer of the soy glaze to the top surface. Flip and grill for 30-60 seconds.
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12
Brush the other side with glaze, flip again, and grill for another 30-60 seconds. Be careful, as the sugar in the glaze can burn quickly.
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13
Repeat the glazing and flipping one more time for a deeper color and more intense flavor, ensuring the edges get a bit of glaze too.
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14
Remove from heat and immediately wrap a small strip of nori around the bottom of each rice ball for easy handling.
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15
Garnish with sliced green onions and a sprinkle of Shichimi Togarashi. Serve immediately while the exterior is at its maximum crunch.
💡 Chef's Tips
Always use short-grain rice; long-grain varieties lack the starch necessary to stick together and will fall apart on the grill. Wait to apply the glaze until the rice has already formed a crust; applying liquid too early will make the rice ball soggy and cause it to crumble. If using a charcoal grill, ensure the grates are well-oiled and the heat is medium-low to prevent the rice from sticking and burning. For an even crispier result, you can air-fry the shaped rice balls at 400°F (200°C) for 10 minutes before brushing with glaze and finishing in a pan. Keep your hands damp with salted water throughout the shaping process to ensure the rice stays seasoned and manageable.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Miso Soup for a classic, comforting Japanese breakfast or light lunch. Pair with chilled Japanese Lager or a crisp Junmai Ginjo Sake to cut through the salty-sweet glaze. Accompany with Tsukemono (Japanese pickles) like takuan or pickled ginger to provide a refreshing acidic contrast. Offer as a side dish to Yakitori (grilled chicken skewers) for a complete 'Izakaya' style dinner experience. Place inside a bento box for a portable snack, though they are best enjoyed fresh to maintain the crunch.