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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.

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

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.

Find it online: https://yumfoodusa.com/crispy-yaki-onigiri/