Crispy Yaki Onigiri with Miso Butter & Soy Sauce Flavors

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Grilled Japanese Rice Balls (Yaki Onigiri)

Golden, crispy on the outside, soft and fluffy inside — these Japanese grilled rice balls are brushed with savory miso butter or soy sauce for the ultimate comfort snack.

🕒 Prep Time: 30 min | Cook Time: 10 min | Total Time: 40 min
🍽 Servings: 6 rice balls

Why You’ll Love This Yaki Onigiri

Yaki Onigiri (焼きおにぎり) is a nostalgic Japanese snack loved for its smoky, grilled aroma and chewy texture. The miso butter glaze adds a rich umami punch, while the soy sauce version delivers a savory-salty crunch. They’re perfect for lunch boxes, picnics, or as a side to miso soup.

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Crispy Yaki Onigiri with Miso Butter & Soy Sauce Flavors

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• Author: Laurel
• Total Time: 40 minutes
• Yield: 6 rice balls 1x
• Diet: Vegetarian

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Description

Golden, crispy Japanese grilled rice balls with miso butter or soy sauce glaze — a savory, umami-packed snack or side dish.

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Ingredients

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Onigiri Base:

2 cups uncooked short grain rice

2 cups water

Miso Butter Flavor:

1 tbsp miso

2 tsp mirin

2 tsp sake

2 tsp sugar

1.5 tbsp butter

1 tsp finely chopped chives (for garnish)

1 tsp sesame seeds (for garnish)

Soy Sauce Flavor:

1.5 tbsp vegetable oil

1 tbsp soy sauce

1.5 tbsp everything bagel seasoning (or rice seasoning)

1.5 tbsp butter

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Instructions

1. Cook rice in a rice cooker or on the stovetop until fluffy.

2. Mix miso, mirin, sake, and sugar in a bowl until smooth.

3. Divide warm rice into 6 equal portions and shape firmly into triangles or desired shapes.

4. For Miso Butter: Heat a cast iron skillet over medium heat, melt butter, grill onigiri 1 minute per side. Brush with miso glaze and grill until crispy, watching to avoid burning. Garnish with chives and sesame seeds.

5. For Soy Sauce: Heat skillet with vegetable oil, grill onigiri 1 minute per side. Brush soy sauce on each side when flipping, grill until crispy. Top each with ½ tbsp butter and sprinkle with rice seasoning.

Notes

Tip 1: Shape rice while still warm for easier molding.

Tip 2: Press rice gently but firmly to prevent crumbling during grilling.

Tip 3: Grill over medium heat to avoid burning miso or soy sauce glaze, which contain sugar.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Rice
• Method: Grilled
• Cuisine: Japanese

Nutrition

• Serving Size: 1 rice ball
• Calories: 249
• Sugar: 1g
• Sodium: 79mg
• Fat: 2g
• Saturated Fat: 1g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 5mg

🍽 Ingredients

Onigiri Base

• 2 cups uncooked short grain rice (see note 1)
• 2 cups water

Miso Butter Flavor

• 1 tbsp miso
• 2 tsp mirin
• 2 tsp sake
• 2 tsp sugar
• 1.5 tbsp butter
• 1 tsp finely chopped chives (for garnish)
• 1 tsp sesame seeds (for garnish)

Soy Sauce Flavor

• 1.5 tbsp vegetable oil
• 1 tbsp soy sauce
• 1.5 tbsp everything bagel seasoning (or other rice seasoning)
• 1.5 tbsp butter

👩‍🍳 Step-by-Step Instructions

1️⃣ Cook the Rice — Prepare rice in your rice cooker as per instructions (or see note 1 for stovetop method).
2️⃣ Mix Miso Glaze — Combine miso, mirin, sake, and sugar in a bowl. Stir until smooth.
3️⃣ Shape the Onigiri — While rice is warm, divide into 6 equal portions. Use cling wrap to shape firmly into triangles or your preferred shape (see tip 2).

Miso Butter Flavor

4️⃣ Heat a cast iron skillet over medium heat, melt butter, and grill onigiri 1 minute per side.
5️⃣ Brush with miso glaze, grill each side again until crispy (watch carefully to avoid burning — see tip 4).
6️⃣ Garnish with chives and sesame seeds. Serve hot.

Soy Sauce Flavor

7️⃣ Heat skillet over medium heat, add vegetable oil. Grill onigiri 1 minute per side.
8️⃣ Brush soy sauce on each side every time you flip (flip a few times for flavor).
9️⃣ Once crispy, turn off heat, top each with ½ tbsp butter, sprinkle with rice seasoning, and serve.

💡 Pro Tips & Tricks

• Shape While Warm: Warm rice is easier to mold and holds together better.
• Firm Pressure: Compress the rice gently but firmly to avoid crumbling during grilling.
• Watch the Heat: Miso and soy sauce both contain sugar — grill over medium heat to avoid burning.

📊 Nutrition (Per Rice Ball)

Disclaimer: Nutrition facts are estimated and may vary. Consult a nutritionist for precise dietary advice.

FAQs

Q: Can I make these ahead?
Yes! Shape and refrigerate raw onigiri, then glaze and grill when ready to serve.

Q: Can I freeze them?
Yes — wrap tightly in plastic and freeze. Reheat in a skillet or oven.

Q: What rice works best?
Japanese short-grain rice is ideal for stickiness and shape retention.