Grilled Japanese Rice Balls (Yaki Onigiri)
Hola! And if you’ve ever wondered what happens when a Florida girl falls head over heels for the bold, soul-warming flavors of Japan, well… you’re about to find out. While my heart is steeped in the flavors of Mexico, my curiosity always leads me to explore other cuisines that bring that same homey, comforting vibe. The first time I bit into a crispy, golden Yaki Onigiri at a tiny Tokyo side-stall, it hit me, this is the kind of food that tells stories. That satisfying crunch followed by the steamy, sticky rice inside, kissed with miso butter or soy sauce? Total magic. Now, I make them in my own kitchen, adding a little twist of my own, and I’m here to show you how to bring that cozy, umami-rich magic into yours too.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 30 min | 10 min | 40 min | 6 balls | Easy | Japanese | All seasons |
Why You’ll Love This Recipe
- Crispy & Chewy Contrast: That golden crust outside with warm, soft rice inside makes each bite a flavor bomb.
- Two Flavor Variations: Choose between rich miso butter or savory soy sauce, both hit differently but deliciously.
- Meal Prep Friendly: You can shape them ahead and just grill when you’re ready to serve.
- Customizable & Vegan Option: Easily adapt this to be fully vegan by swapping butter with plant-based alternatives.
- Great for Bento Boxes: These portable rice snacks are ideal for lunchboxes, snacks, or even a light dinner.
Crispy Yaki Onigiri with Miso Butter & Soy Sauce Flavors
- Total Time: 40 minutes
- Yield: 6 rice balls 1x
- Diet: Vegetarian
Description
Golden, crispy Japanese grilled rice balls with miso butter or soy sauce glaze , a savory, umami-packed snack or side dish.
Ingredients
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
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
- 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
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Short Grain Rice | Use Japanese-style sushi rice for ideal stickiness and shaping. |
| Miso | White or yellow miso works best for a mild, buttery umami hit. |
| Mirin & Sake | These add sweetness and depth, sub with rice vinegar if needed. |
| Everything Bagel Seasoning | Adds texture and salt, swap for furikake or sesame mix. |
| Butter | Use unsalted for better control of flavor, vegan butter works too. |
Step-by-Step Instructions
- Cook the Rice: Rinse rice well and cook using a rice cooker or stovetop method until fluffy. Let cool slightly but keep warm for shaping.
- Make Miso Glaze: In a small bowl, mix miso, mirin, sake, and sugar until smooth.
- Shape the Onigiri: Divide warm rice into 6 equal portions. Using cling wrap or damp hands, shape into firm triangles or your favorite form.
- Grill Miso Butter Onigiri: Heat a cast iron skillet over medium heat. Add butter and sear onigiri 1 minute per side. Brush with miso glaze and grill until golden and crispy. Garnish with chives and sesame seeds.
- Grill Soy Sauce Onigiri: Add oil to the skillet and grill rice balls 1 minute per side. Brush soy sauce with each flip. Once crispy, top with a pat of butter and sprinkle with rice seasoning.
Helpful Tips
- Shape While Warm: Warm rice sticks better and molds more easily into compact shapes.
- Firm But Gentle: Apply steady pressure when shaping to hold form without squishing.
- Flip Frequently: This prevents burning and promotes even crust development.
- Use Non-Stick or Cast Iron: These surfaces work best for getting that perfect golden crust.
Expert Tips for the Best Results
- Let Rice Sit Covered: Let it steam off heat for 10 minutes after cooking to firm up.
- Don’t Overfill the Pan: Grill in small batches to keep the skillet temperature consistent.
- Chill Before Freezing: If making ahead, refrigerate rice balls before freezing to maintain texture.
- Brush Glaze Lightly: Too much glaze can burn easily, so go in layers for better control.
Recipe Variations
- Spicy Miso Onigiri: Add a dab of chili paste or sriracha to your miso glaze for a kick.
- Cheesy Onigiri: Press a small cube of mozzarella into the center before shaping for a gooey surprise.
- Vegan Option: Use vegan butter and skip chives or replace with scallions.
- Sweet-Savory: Add a pinch of brown sugar and grated ginger to the soy sauce glaze for a twist.
Make Ahead & Freezer Tips
Shape the rice balls ahead of time and store in the fridge for up to 2 days. To freeze, wrap tightly in plastic or foil and store for up to 1 month. Reheat in a covered skillet or oven at 350°F until warmed through. Avoid microwaving from frozen for best texture.
Serving Suggestions
Serve Yaki Onigiri hot off the grill with a bowl of miso soup or a light green salad. Sprinkle with extra sesame seeds or drizzle a touch of soy glaze on the plate for presentation. Add pickled ginger or Japanese pickles for a colorful touch.
Pairing Ideas
Pair with hot green tea, a light Japanese lager, or chilled sake. For a full meal, serve alongside tempura vegetables or a cold soba noodle salad. These rice balls also shine next to a bowl of steaming udon or ramen.
Storage and Reheating Tips
Store leftover grilled onigiri in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat with a little oil to re-crisp, or warm gently in the microwave with a damp paper towel to retain moisture.
Frequently Asked Questions (FAQs)
Q: Can I make Yaki Onigiri without a cast iron pan?
Yes, a non-stick skillet works fine, just ensure even heat and avoid overcrowding.
Q: Can I fill these with anything?
Absolutely! Try fillings like tuna mayo, umeboshi, or chopped pickles inside before shaping.
Q: Is there a way to make it gluten-free?
Yes, use tamari instead of soy sauce and check that your miso and mirin are certified gluten-free.
Q: Why is my onigiri falling apart?
It’s likely not compressed enough or the rice wasn’t sticky enough, be sure to use short-grain Japanese rice.
Q: Can I bake these instead of grilling?
Yes! Bake at 425°F for 15–20 minutes, flipping once, until golden and crispy.
Q: How do I keep them crispy for a lunchbox?
Wrap in parchment, not plastic, and let them cool before packing to avoid condensation.
Q: Can I double the batch?
Yes! Just keep batches small on the skillet or grill to maintain that golden crust.
Nutrition Info (Per Rice Ball)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 rice ball | 249 | 4g | 50g | 2g | 0g | 1g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re craving something crispy, cozy, and packed with umami, these Yaki Onigiri are your new go-to snack or side. Whether you go for the miso butter or the soy glaze (or both), they’re guaranteed to steal the show. Give them a try, and let the rice ball obsession begin!
