Have you ever tried Yaki Onigiri (焼きおにぎり)? These grilled rice balls are a beloved snack and lunchtime delight in Japan, frequently gracing the menus of BBQ parties and izakaya establishments. If you have an affinity for rice and grilled food, you will enjoy yaki onigiri. Picture these delectable rice balls gently grilling, their exteriors crisping to a golden brown while the rice within remains warm, tender, and irresistibly soft. A light brush of a savory glaze elevates the flavors, making them a most delicious treat!
What’s Yaki Onigiri?
The term “yaki” originates from the Japanese word for “grilled,” as seen in other popular dishes such as Teriyaki, Yakisoba, Yakiniku, and Yakitori. On the other hand, “onigiri” translates to “rice balls.” Therefore, yaki onigiri quite literally means grilled rice balls. In the traditional preparation of yaki onigiri, rice balls are grilled over charcoal until the rice attains a desirable browned and crispy texture. Subsequently, they are brushed with either soy sauce or a miso glaze, allowing the seasoning to caramelize, creating a golden crust on the exterior. Most Japanese do not have charcoal or a grill in their homes, so yaki onigiri is grilled using a frying pan. You’d start by shaping cooked short-grain white rice into triangular or oval shapes, akin to regular onigiri (my recipe here), before pan-grilling them. It’s every bit as straightforward to make as it sounds!
Ingredients for Yaki Onigiri
Japanese short-grain rice (cooked) Seasonings: soy sauce, sugar, salt, and sesame oil Soy sauce glaze: soy sauce and sesame oil
How to Make Yaki Onigiri at Home
Filling or No Filling in Yaki Onigiri
These grilled rice balls can be made with fillings, but typically, it is prepared with plain or seasoned rice. I prefer mine without filling as I find filling can sometimes distract the enjoyment. Then again, the choice is yours. Because it’s all about simplicity, you want to start with quality Japanese short-grain rice. Forming the onigiri is not too challenging. In the recipe section below, I’ve shared step-by-step pictures and tips on how to form the rice balls, so you will master it in no time. Once you have the rice balls shaped, you just need to place them on the grill, brush them with the sauce, and leave them to crisp up.
The Glaze Variations
Although yaki onigiri is commonly glazed with soy sauce or miso (I have a Miso Yaki Onigiri recipe), you can be creative with different flavors. Here are my suggestions!
Eel Sauce. I love my Homemade Unagi Sauce. The savory aroma and taste of this caramelized sweet soy sauce blend perfectly with white rice, especially if you like it sweeter. Teriyaki Sauce. Definitely make my Homemade Teriyaki Sauce for this! Negi Miso. My Homemade Negi Miso is so delicious. I may put it inside the onigiri, too, but you can definitely slather on the outside and sear a bit. All Purpose Miso Sauce. This Homemade All Purpose Miso Sauce goes well with everything.
What to Do with Leftover Yaki Onigiri
Make and freeze yaki onigiri ahead of time so you can enjoy this Yaki Onigiri Chazuke as a quick meal or midnight snack. Yaki Onigiri Chazuke is a Japanese comfort dish. It consists of warm dashi soup poured over a crispy Yaki Onigiri and garnished with savory toppings.
What to Serve with Yaki Onigiri
I can just devour yaki onigiri on their own, but for a balanced meal, you can pair them with:
Yakitori Yakitori-Style Grilled Vegetables Karaage (Japanese Fried Chicken) Agedashi Tofu Spicy Edamame Hamachi Crudo Oden (Japanese Fish Cake Stew)
What is the Best Rice Cooker
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on June 25, 2012. It’s been republished with new images, more helpful content, and a revised recipe on September 18, 2023. A new video was added to the post on March 23, 2024.
