How to Make Yaki Onigiri That Won't Fall Apart (Japanese Grilled Rice Balls)

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

miso

🥗Healthier: white miso

💰Cheaper: soybean paste

White miso is milder and lower in sodium.

seaweed

🥗Healthier: nori

💰Cheaper: rice paper

Nori is commonly used and adds umami.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide a similar crunch.

Cook 2 cups of Japanese short grain white rice in a rice cooker, which yields a little less than 700 g.

Add 1 tablespoon of sesame seeds to the cooked rice and mix well.

Shape the rice into balls using a rice ball mold for better security.

Let the shaped rice balls air dry for about 5 minutes on each side.

In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 teaspoon of sesame oil, 1 teaspoon of miso paste, and 1 teaspoon of garlic paste until smooth.

Brush the sauce over one side of each rice ball.

Heat a non-stick frying pan and add 1 tablespoon of unsalted butter until melted.

Place the rice balls in the pan with the sauce side facing down and brush the other side with plain soy sauce.

Fry for about 30 seconds to a minute on each side until nicely browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens