Crispy Yaki Onigiri

Crispy Yaki Onigiri are a beloved Japanese snack featuring grilled rice balls that are crunchy on the outside and soft on the inside. Brushed with a savory soy and mirin glaze, these golden treats are wrapped in nori and finished with a touch of Japanese mayo. Versatile, satisfying, and simple to prepare, they make an ideal addition to bento boxes or a flavorful pairing with miso soup.

Why You’ll Love This Recipe

Yaki Onigiri offers the ultimate texture contrast—crisp, grilled exteriors with tender, warm rice at the center. They can be enjoyed plain or filled with delicious options like tuna mayo or grilled salmon. With minimal ingredients and a quick cook time, this recipe is easy enough for busy weekdays yet impressive enough for gatherings. Their portable size also makes them perfect for packed lunches or snack trays.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups cooked Japanese short-grain rice (warm, not hot)
1 tbsp soy sauce
1 tbsp mirin
1 tsp sesame oil (optional for glaze)
Nori sheets, cut into strips
Japanese mayo, for topping
Salt, to taste

Optional fillings:
Tuna mayo
Pickled plum (umeboshi)
Grilled salmon

directions

1. Wet your hands with water and sprinkle them lightly with salt to prevent the rice from sticking.
2. Divide the rice into 4 to 6 equal portions. Form each portion into a firm triangular shape.
3. If using a filling, place a small amount in the center of the rice and cover with more rice, sealing tightly.
4. Heat a non-stick skillet or grill pan over medium heat and lightly oil the surface.
5. Grill the onigiri for 2–3 minutes on each side until a golden crust forms.
6. Mix soy sauce and mirin (add sesame oil if desired), then brush both sides of each rice ball with the glaze.
7. Grill for an additional 30 seconds per side to allow the glaze to caramelize slightly.
8. Wrap the bottom of each onigiri with a strip of nori and top with a small swirl of Japanese mayo. Serve warm.

Servings and timing

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6 rice balls
Calories: 190 kcal per onigiri

Variations

• Vegan Version: Skip the mayo and use a vegan-friendly glaze such as soy sauce mixed with a bit of maple syrup.
• Spicy Option: Add a bit of wasabi or spicy mayo inside or on top for a fiery kick.
• Cheesy Twist: Place a small cube of cheese inside each rice ball for a gooey surprise.
• Furikake Mix: Season the rice with furikake before forming the onigiri for an extra burst of flavor.

storage/reheating

Yaki Onigiri are best enjoyed fresh, but they can be stored in the refrigerator for up to 2 days. Wrap them individually in plastic wrap to maintain moisture. Reheat in a skillet over medium heat until warm and crispy again. Avoid microwaving, as it can make the rice tough and the crust soggy.

FAQs

What type of rice should I use for onigiri?

Use Japanese short-grain rice. Its sticky texture is ideal for shaping and holding the triangle form.

Can I make Yaki Onigiri ahead of time?

Yes, but for the best texture, grill and glaze them shortly before serving.

Can I use leftover rice?

Freshly cooked warm rice is ideal, but properly reheated rice with a moist texture can work in a pinch.

Is Yaki Onigiri served hot or cold?

They are traditionally served warm, especially when glazed and grilled.

How do I prevent the rice from sticking to my hands?

Keep your hands wet and lightly salted while forming the onigiri to prevent sticking.

Are there alternatives to nori for wrapping?

Yes, you can use lettuce leaves or omit wrapping entirely if preferred.

What’s the best pan to use for grilling?

A non-stick skillet or cast iron grill pan works best for achieving an even, crispy crust.

Can I bake Yaki Onigiri instead of grilling?

Yes, bake at 400°F (200°C) for 10–12 minutes, flipping halfway and brushing with glaze.

Can I freeze Yaki Onigiri?

You can freeze them before glazing. Thaw, then grill and glaze when ready to serve.

Is Japanese mayo necessary?

No, it’s optional, but it adds a creamy and slightly tangy contrast to the savory glaze.

Conclusion

Crispy Yaki Onigiri are a flavorful and satisfying Japanese snack that combines ease of preparation with bold, umami-packed flavors. Whether filled with traditional ingredients or enjoyed plain, their crispy exterior and warm interior make them a popular choice for bento boxes, light lunches, or an afternoon treat. Add this versatile recipe to your rotation for a delicious taste of Japan at home.

Crispy Yaki Onigiri (Grilled Japanese Rice Balls)

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This crispy yaki onigiri recipe creates the perfect Japanese grilled rice balls—golden and crunchy on the outside, soft inside, and brushed with a savory soy glaze. Easy to make and incredibly satisfying, these soy glazed onigiri are delicious with or without fillings, and ideal for bento boxes, snacks, or as a side with miso soup.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4–6 rice balls
• Category: Snack, Side Dish
• Method: Grilling
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 2 cups cooked Japanese short-grain rice (warm, not hot)

• 1 tbsp soy sauce

• 1 tbsp mirin

• 1 tsp sesame oil (optional, for glaze)

• Nori sheets, cut into strips

• Japanese mayo, for topping

• Salt, to taste

• Optional fillings: tuna mayo, pickled plum (umeboshi), grilled salmon

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Instructions

• Wet your hands and sprinkle them with salt to prevent rice from sticking.

• Divide the rice into 4–6 equal portions. Shape each into a firm triangle.

• If using fillings, press a small amount into the center, then cover and seal with more rice.

• Heat a non-stick skillet or grill pan over medium heat and lightly oil it.

• Grill each rice ball for 2–3 minutes per side, until a crisp, golden crust forms.

• Mix soy sauce, mirin, and optional sesame oil. Brush it over each side of the onigiri.

• Grill again briefly to caramelize the glaze.

• Wrap a strip of nori around the base of each onigiri.

 

• Top with a swirl of Japanese mayo. Serve warm.

Notes

Use freshly cooked rice that’s slightly cooled but still warm—it sticks together best. These are customizable with various fillings or enjoyed plain for a simple treat.