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Yaki Onigiri are a popular snack in Japanese izakaya restaurants all year round. These are typical Japanese grilled rice balls, coated in a savoury marinade of soya sauce and Mirin. With their crispy crust and soft sticky rice inside, these rice snacks are simply irresistible and easy to make at home with just 4 ingredients!
Today I’m going to show you one of my favourite recipes for Japanese Onigiri: Yaki Onigiri! In Japanese, ‘yaki’ means ‘grilled’, just like in Teriyaki, yakitori or Okonomiyaki. Putting two and two together, ‘yaki Onigiri’ therefore means ‘grilled rice balls’.
Yaki Onigiri are wonderfully easy to make yourself; you can even make them using leftover rice balls from the day before, to warm up the slightly dried-out rice – then they taste just like they’ve been freshly made!
Onigiri are made from white rice, shaped into triangular, round or oval forms. These rice balls either contain delicious fillings, such as tuna mayonnaise or smoked salmon, or the rice is mixed with seasonings before shaping, for example Furikake or aromatic salmon flakes. The rice balls are often wrapped in dried, crispy Nori seaweed sheets.
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Today’s Onigiri recipe, however, does not require any filling or seasoning. Instead, the rice balls are fried – ideally in a non-stick frying pan – and then lightly marinated.
Tip: Traditionally, yaki Onigiri are grilled over charcoal in Japan, which gives the rice balls wonderful toasty flavours. If that’s an option for you, do give it a go!
For the marinade, we use a combination of soya sauce and Mirin. </ strong>The Shoyu soy sauce (im Shop ansehen) naturally provides the desired saltiness for the white rice. Mirin (im Shop ansehen) also gives the sauce a slightly sweet flavour and helps to caramelise the outside of the rice slightly. This is how you make crispy, crunchy and really delicious grilled yaki Onigiri:
Yaki Onigiri
serves 6 | 30 minutes | 194 kcal
🖨️ Print PDF 📌 Save to PinterestYaki Onigiri are a popular snack in Japanese izakaya restaurants all year round. These are traditional Japanese grilled rice balls coated in a savoury marinade of soya sauce and Mirin. With their crispy crust and soft sticky rice inside, these rice snacks are simply irresistible and easy to make at home with just 4 ingredients!
Ingredients (makes 6)
600 g cooked rice (see recipe):
✔ 300 g loose rice (im Shop ansehen)*
✔ 300 ml water (fresh, cold tap water)
✔ 1 pinch salt
1 tbsp oil (e.g. rapeseed oil)
2 tbsp soya sauce (im Shop ansehen)*
2 tbsp Mirin (im Shop ansehen) *
Useful utensils:
Onigiri mould – Rice mould set for rice triangles (im Shop ansehen)*
Preparation (30 minutes)
Step 1
Prepare the ingredients for the Onigiri and get the rice ready (see the recipe here in a rice cooker or in a saucepan + leave to cool for 20 minutes).
Step 2
For the marinade, mix together soya sauce and Mirin in a small bowl. Set aside briefly.
Step 3
Fill a small bowl with lightly salted water and have it ready. Wet your hands thoroughly in it (as if you were about to wash your hands) to shape the rice balls.
Using pressure, shape about 100 g of cooked rice into flat triangles between your wet palms. Shape a total of 6 rice triangles.
Tip: You can also use special Onigiri moulds (im Shop ansehen) – it saves time and hassle 😉.
Step 4
Heat the oil in a frying pan. Fry the Onigiri in it for about 3 to 4 minutes on all sides until the rice becomes slightly crispy.
Then brush the top side with the marinade , turn them over and fry for 1 minute. Meanwhile, brush all the other sides and then fry them for 1 minute as well. Keep going until everything is nicely browned and crispy!
Step 5
Remove the thoroughly fried Yaki Onigiri from the pan and enjoy them straight away, ideally. Or at least pack them up to take with you on the go on the same day.
Tip: Don’t put them in the fridge, or the rice will go hard and dry…
Done – Itadakimasu!
Are you looking for even more delicious Onigiri recipe ideas from Japan? Here are my most popular guides:
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Have you tried out the recipe? Let me know in the comments – I can’t wait to hear from you!