Grilled Yaki Onigiri Delight
Savory Rice Balls with a Twist
Yaki onigiri (焼きおにぎり) are grilled Japanese rice balls with a crisp, golden crust and a deeply savory flavor. Unlike plain onigiri, these beauties are cooked twice: first steamed or boiled rice, then shaped and grilled until the surface caramelizes. The result? A contrast of textures that’s borderline addictive.
This version leans traditional but sneaks in a modern twist—aromatic oils, optional fillings, and finishing touches that elevate humble rice into something unforgettable.
Ingredients (Serves 4 – makes 6–8 onigiri)
For the Rice
- 2 cups Japanese short-grain rice
- 2¼ cups water (for cooking)
- ½ teaspoon salt
For the Glaze
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar or honey
- 1 teaspoon sesame oil
Optional Fillings (Choose One or Mix)
- Grilled salmon flakes
- Tuna mixed with mayo
- Teriyaki chicken, finely chopped
- Sautéed mushrooms with soy sauce
- Umeboshi (pickled plum), finely minced
For Grilling
- Neutral oil (canola or rice bran)
- Butter (optional but magical)
For Garnish & Twist
- Toasted sesame seeds
- Nori sheets, cut into strips
- Chopped scallions
- Chili oil or shichimi togarashi
- Bonito flakes (optional)
Step 1: Cooking the Rice Properly
Yaki onigiri live and die by the rice texture. It must be sticky but not wet, firm enough to hold its shape yet tender inside.
- Rinse the rice under cold water until the water runs mostly clear.
- Drain well and let rest for 15 minutes.
- Cook with water in a rice cooker or pot.
- Once done, let the rice steam (covered) for 10 minutes.
Fluff gently with a rice paddle using a slicing and lifting motion. Sprinkle with salt while the rice is hot and mix lightly. This seasons the rice from within.
Step 2: Preparing the Glaze
In a small bowl, mix:
- Soy sauce
- Mirin
- Sugar
- Sesame oil
Stir until the sugar dissolves. This glaze will caramelize on the grill, creating that irresistible savory crust.
Set aside.
Step 3: Shaping the Onigiri
Wet your hands lightly with water and rub a pinch of salt between your palms.
- Take a handful of warm rice (about the size of a tennis ball)
- If using filling, press a small indentation and add 1 teaspoon of filling
- Gently shape into a triangle or round
Important: Do not squeeze tightly. The rice should hold together but still have air inside. Tight onigiri become dense and dry when grilled.
Repeat until all rice is used.
Step 4: Pre-Grilling Setup
Heat a nonstick pan, cast iron skillet, or grill over medium heat.
- Lightly oil the surface
- Optional: add a small knob of butter for extra flavor
Place the onigiri on the pan and do not move them for 3–4 minutes. This is how the crust forms.
Step 5: Grilling to Golden Perfection
Once the bottom is golden and crisp:
- Gently flip the onigiri.
- Grill the second side for another 3–4 minutes.
- Lower the heat slightly.
Now comes the magic.
Using a brush:
- Lightly coat the top with glaze
- Flip and glaze the other side
Let each side caramelize for about 30–60 seconds. The rice should sizzle and smell nutty, savory, and slightly sweet.
Avoid burning—this step is about gloss, not char.
Step 6: Adding the Twist
Here’s where you can elevate your yaki onigiri from street food to chef energy:
- Brush with chili oil for gentle heat
- Sprinkle sesame seeds for crunch
- Add scallions for freshness
- Wrap partially with nori for contrast
- Finish with bonito flakes that dance from the heat
For an indulgent twist, brush lightly with butter right at the end. It melts into the crispy crust and takes things to another level.
Serving Suggestions
Yaki onigiri are wildly versatile:
- Serve with miso soup for a cozy meal
- Pair with grilled vegetables or yakitori
- Top with a fried egg and scallions
- Float in dashi broth for yaki-onigiri chazuke
- Enjoy as a snack with green tea or sake
They’re excellent hot, warm, or even room temperature.
Storage & Reheating
- Store in the fridge up to 2 days
- Reheat in a pan or toaster oven (not microwave)
- Brush lightly with oil to restore crispness
Common Mistakes to Avoid
- Over-shaping: Gentle hands only
- Too much glaze too early: Causes burning
- High heat: Leads to bitter crust
- Dry rice: Measure water carefully
Final Thoughts
Yaki onigiri prove that rice doesn’t need much to be extraordinary. With proper technique, patience, and a little creativity, these grilled rice balls become deeply comforting and endlessly customizable.