Yaki Onigiri (Grilled Rice Balls)

Yaki Onigiri is grilled rice balls with a delicious savory filling or coating that are popular in Japan. These tiny rice balls are flavorful and have a wonderful crunchy exterior, which gives them more flavor and texture than traditional onigiri.

Yaki onigiri is the best portable savory snack or alternative to a plain bowl of white rice for dinner or lunch because of this perfect balance. Yaki onigiri is so irresistible because of the warm, fluffy rice and the first bite of crisp, crunchy rice.

That is a grilled variety of Japanese rice ball. Japanese for “grilled” is “yaki,” and I believe that most people today are aware of what onigiri are. If not, they are essentially tiny rice balls in the shape of triangles. Yaki onigiri, which simply means “grilled rice ball,” is most frequently covered in soy sauce.

Yaki Onigiri Ingredients

Onigiri

• 2 cups of short grain rice, uncooked
• 1 1/2 cups of water

Miso Flavor

• 1 tablespoon miso
• 2 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons sugar
• 1.5 tablespoons butter
• 1 tablespoon finely chopped chive
• 1 tablespoon sesame seeds

Tobacco Flavor

• 1 tablespoon soy sauce
• 1.5 tablespoons everything bagel seasoning
• 1.5 tablespoons butter.

Instructions

1. Follow the rice cooker’s instructions to prepare the rice.
2. Put all the ingredients for the miso paste in a bowl and thoroughly combine them while the rice is cooking.
3. Six equal quantities of cooked rice should be divided.
4. In a piece of cling wrap, shape and compact the rice into a triangle.

Miso Flavor

1. Butter is added to a cast iron skillet that is already at medium heat.
2. Onigiri should be grilled for about a minute on each side before being butter-coated.
3. The miso paste should be applied on both sides of the rice balls before grilling them. *4
4. With the garnishes, serve.

Soy Sauce Flavor

1. Vegetable oil should be applied to a cast iron skillet before heating it up over medium heat.
2. Each side of the Onigiri should be grilled for about a minute.
3. Every time the rice balls are turned over (turn a few times), brush the soy sauce on each side.
4. Crisp each side under the grill. Serve on a plate and turn off the heat.
5. The grilled rice balls should have 1/2 tbsp. butter on top.
6. To serve, garnish with rice seasonings.

Nutrition