Description
Yaki onigiri are Japanese rice balls that are grilled until golden and crisp on the outside, then brushed with a savory-sweet soy glaze for a smoky, caramelized finish.
Ingredients
Units
Scale
For the Rice:
- 2 cups cooked rice
- 1 1/2 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1/2 tbsp sugar
Instructions
- Cook 2 cups of rice according to the package directions. Use the rice while it is still hot!
- In a bowl, add the warm rice, soy sauce, and salt. Using a rice paddle or spatula, mix with a Japanese chopping motion: cut down through the rice, lift, and turn it over gently instead of stirring or mashing. Repeat until the rice is evenly seasoned.
- Next, we are going to shape the rice into onigiri triangles (if shaping by hand, lightly wet your hands with water and sprinkle on a little salt to keep the rice from sticking). Make sure your rice is still hot/warm, but not so hot that you are burning your hands! I prefer using an onigiri mold because it keeps my hands less sticky and makes each triangle perfectly uniform. To shape by hand, scoop a portion of rice into your palm, press it gently into a triangle, and rotate it as you press the sides to form clean edges.
- In a small bowl, combine the soy sauce and sugar for the brushing sauce. Microwave for about 30 seconds, just until the sugar dissolves into the soy sauce. Alternatively, I also like to use teriyaki sauce or unagi sauce as well sometimes!
- Heat a pan over medium heat and line it with parchment paper. Place the onigiri on the parchment-lined pan and cook until browned on all sides. The parchment paper keeps the onigiri from sticking at all, so they’re easy to flip and handle.
- Once the onigiri are golden, brush one side with the glaze then flip and cook for 30 seconds. Then flip, brush the next side with glaze, and cook for another 30 seconds. Enjoy hot!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6-8 onigiri