Grilled Rice Balls (Yaki Onigiri)

Yaki-Onigiri (焼きおにぎり) is a traditional Japanese grilled rice ball, beloved for its crispy, golden crust and savory flavor. Unlike regular onigiri, which are often filled and wrapped in seaweed, yaki-onigiri are brushed with soy sauce or miso and grilled until the outside becomes beautifully crisp while the inside remains warm and fluffy.

They’re simple yet deeply satisfying — the kind of comfort food that brings a nostalgic, homemade feel to any meal.

Ingredients

Cooked white rice: 2 rice bowls (about 300g), preferably warm

Long green onion (scallion): 1/4 stalk, finely chopped

White sesame seeds: 1 tablespoon

Mame Miso: 1 tablespoon

Mirin (sweet rice wine): 1 teaspoon

Sesame oil: 1/2 teaspoon

*Mirin can be replaced with sweet white wine, or rice vinegar + sugar

How to make

1. Make the Seasoned Miso: In a bowl, combine the miso paste, mirin, finely chopped green onion, and white sesame seeds. Mix well.

2. Shape the Rice Balls: Divide the warm rice into 2 equal portions. Shape each portion into a triangle, oval, or any shape you like. Press them down slightly to make them easier to grill.

3. Spread the Miso: Spread a thin layer of the seasoned miso mixture evenly on both sides of each rice ball.

4. Grill the Rice Balls:

・Pan-frying: Heat the sesame oil in a frying pan over medium heat. Place the miso-coated rice balls in the pan and grill on both sides until they are golden brown and slightly crispy. Be careful not to burn them, adjusting the heat as needed.

・Oven Toaster: Line a baking sheet with aluminum foil and place the miso-coated rice balls on it. Grill in the oven toaster for about 3-5 minutes, or until browned and slightly crisp.

・Fish Griller: Lightly oil the grill rack and place the rice balls on it. Grill over medium heat until both sides are golden brown.

Tips

・Slightly firmly cooked rice holds its shape better.

・Adjust the amount of miso to your preference.

・Instead of green onion, you can use other finely chopped aromatic vegetables like myoga (Japanese ginger) or shiso leaves.

・Wrapping the grilled rice balls with nori seaweed after grilling adds extra flavor.

Pro tip for enjoying Yaki-Onigiri even more！

Place the grilled rice ball in a bowl and pour Dashi-jiru over it.

＊Dashi-jiru (broth) is a light, clear Japanese soup stock that forms the foundation of many Japanese dishes.

・How to make: Add 10g of kombu (dried kelp), 20g of katsuobushi (bonito flakes), or both to 1 liter of boiling water.

Whether you're new to Japanese cuisine or a seasoned fan, Yaki-Onigiri is a must-try — humble, delicious, and endlessly satisfying.

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