Yaki Onigiri (Grilled Rice Balls)

Name: Yaki Onigiri (Grilled Rice Balls)
Total time: 25 min
Yield: Makes 4 (serves 2)
Ingredients: Cooked rice (warm) About 320 g (about 2 rice bowls); Salt A little; Water Enough to wet your hands; Soy sauce 1 1/2 tbsp; Mirin (sweet rice seasoning) 1/2 tbsp; Sesame oil 1 tsp

🌱 VeganNo meat, fish, eggs, dairy, honey or bonito dashi

Makes 4 (serves 2) · About 25 min
Triangle rice balls pan-grilled and brushed with soy sauce glaze until toasty.

① Shape the rice balls→② Mix the dressing→③ Cook both sides→④ Brush with sauce and grill

What to buy

Check what you already have

Cooked rice (warm)Warm cold rice in the microwaveAbout 320 g (about 2 rice bowls)SaltA littleWaterEnough to wet your handsSoy sauce1 1/2 tbspMirin (sweet rice seasoning)1/2 tbspSesame oilVegetable oil is OK too1 tsp

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How to make it

Shape the rice balls

About 10 min

Divide the rice into 4 equal parts (about 80 g each)
Wet your hands with water, and spread a little salt (a pinch on your fingertips) on your palms
Put one portion of rice in your hands and shape it into a triangle with both hands. So it doesn't fall apart while cooking, press it a little firmer than a normal rice ball, turning it 3–4 times as you shape
Flatten it to 2–3 cm thick (if it's too thick, the inside won't warm up easily)
Lay them on a plate and leave for 5 minutes to let the surface dry a little

How to tell it's doneThey don't fall apart when you pick them up.

Be carefulWarm rice is hot. If it's too hot to shape, put the rice on plastic wrap, wrap it, and shape it that way.

Mix the dressing

1 min

Put 1 1/2 tbsp soy sauce and 1/2 tbsp mirin in a small dish and mix

How to tell it's doneThe soy sauce and mirin are mixed and the color is even.

Cook both sides

Medium-low heatAbout 4 min per side

Put 1 tsp sesame oil in a frying pan (a nonstick one) and spread it all over with a paper towel
Lay the rice balls in the pan, then put it on medium-low heat
Cook for about 4 minutes without touching
When the bottom is browned, flip with a spatula and cook the other side for about 4 minutes

How to tell it's doneBoth sides are light golden, and the surface feels crispy when you press it with the spatula.

Be carefulIf you move them before they brown, they stick to the pan and fall apart. Wait 4 minutes before flipping.

Brush with sauce and grill

Low heatAbout 3 min

Turn to low heat, and brush the sauce from step 2 on the top with a spoon (or a brush)
Flip and cook for about 30 seconds. Brush sauce on the side now facing up, then flip again and cook about 30 seconds
Repeat brushing and flipping 1–2 more times until the sauce is used up
Move to a plate

ReadyThe surface is dark brown and smells of toasted soy sauce. Take them out before they burn black.

Be carefulSoy sauce burns easily. After brushing on the sauce, keep the heat low and don't leave the stove.

📚 Learn more about this dish

🥬 Ingredient guide

Sesame oil Mirin Shoyu (soy sauce)

🔪 Cutting & cooking tips

Heat levels (high, medium, low)

If it didn't work out

They fall apart while cookingThey weren't pressed firmly enough in step 1, or you moved them too soon in step 3. Next time press a little firmer and wait until they brown.

They stick to the panNot enough oil, or you moved them before they browned. Spread the oil all over, and cook 4 minutes without touching.

The sauce burned and tastes bitterThe heat was too high in step 4. After brushing on the sauce, turn to low heat and check every 30 seconds.

The inside is cold and hardYou shaped cold rice as is. Warm it in the microwave before shaping.

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Made by YUU, a teen who loves cooking → About me