Imagine biting into a golden-brown, perfectly crisp rice ball that's bursting with umami flavor - that's the magic of Yaki Onigiri! These grilled Japanese rice balls are not just a simple side dish, but a culinary experience that transforms ordinary rice into a street food sensation. Whether you're a Japanese cuisine enthusiast or a curious foodie looking to expand your cooking repertoire, this Yaki Onigiri recipe will transport your taste buds straight to the bustling streets of Tokyo with its irresistible combination of crispy exterior and tender, flavorful interior.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 cups cooked Japanese rice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Sea salt to taste
- Optional: Nori sheets
Instructions
- Ensure the cooked Japanese rice is slightly warm and sticky. If the rice is cold, briefly microwave it to make it easier to shape.
- Wet your hands with clean water and sprinkle a small amount of salt on them to prevent the rice from sticking. This will help create a smooth surface for the rice balls.
- Take a handful of warm rice and compress it firmly into a triangular or oval-shaped ball. Press the rice compact enough so it holds together but not too tightly to maintain a soft texture.
- Brush each rice ball with a mixture of soy sauce and sesame oil on all sides. This will help create a flavorful and crispy exterior when grilled.
- Preheat a non-stick skillet or traditional Japanese grill pan over medium-high heat. Add a small amount of sesame oil to prevent sticking.
- Carefully place the rice balls onto the hot surface. Grill each side for approximately 2-3 minutes, rotating to ensure even browning and crispy golden-brown exterior.
- Optional: If using nori sheets, wrap the bottom of the grilled rice balls with a strip of nori for added flavor and traditional presentation.
- Remove from heat when the rice balls have a crispy, caramelized exterior and are heated through.
- Let the Yaki Onigiri rest for a minute, then serve immediately while hot and crispy.
Tips
- • Use short-grain Japanese rice for the best texture and stickiness • Keep your hands slightly wet when forming rice balls to prevent sticking • Don't compress the rice too tightly - you want a tender, not dense texture • Use medium-high heat to achieve that perfect golden-brown crust • Brush with soy sauce and sesame oil just before grilling for maximum flavor • Turn the rice balls frequently to ensure even caramelization • Let the onigiri rest for a minute after grilling to set the crispy exterior • Serve immediately for the best taste and texture experience • Experiment with different fillings like salmon, umeboshi, or cheese for variety
Nutrition Facts
Calories: 240kcal
Carbohydrates: 45g
Protein: 4g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
