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Yaki Onigiri

Crispy Yaki Onigiri: Savory Miso Rice Balls You'll Love

Discover the crunchy texture and umami flavors of Yaki Onigiri, crispy miso grilled rice balls that are a perfect gluten-free snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 3 rice balls
Course: Lunch
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Rice Balls
  • 2 cups short-grain Japanese rice opt for Koshihikari for best results
  • 1 tbsp neutral oil use high smoke point oil like avocado or grapeseed
For the Miso Glaze
  • 2 tbsp miso paste red or Awase miso works wonderfully
  • 1 tbsp mirin adds sweetness and glossy finish
  • 1 tsp soy sauce boosts umami flavor
  • 1 tsp granulated sugar aids in caramelization
For the Finish
  • 3 strips nori seaweed adds flavor and serves as a handle
  • 1 tsp toasted black sesame seeds for crunch and visual appeal
  • 1 stalk scallion finely sliced for garnish

Equipment

  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions for Yaki Onigiri
  1. Begin by cooking 2 cups of short-grain Japanese rice according to the package instructions. Once warm and sticky, wet your hands and sprinkle with salt. Form three triangular shapes and let rest for a few minutes.
  2. Heat 1 tablespoon of neutral oil in a skillet over medium-high heat until shimmering. Carefully place the rice balls into the skillet and sear for 3-4 minutes on each side until golden-brown and crispy.
  3. Whisk together 2 tablespoons of miso paste, 1 tablespoon of mirin, 1 teaspoon of soy sauce, and 1 teaspoon of sugar until smooth. Brush the glaze onto the top side of each rice ball, sear for an additional 30-60 seconds.
  4. Remove the Yaki Onigiri from the skillet, sprinkle with 1 teaspoon of toasted black sesame seeds and garnish with scallions. Wrap each with a nori strip and serve immediately.

Notes

Shape the rice while it's warm for better texture. Use a high smoke point oil for frying. Avoid glazing until the rice balls are seared.