Yaki Onigiri Recipe:
2 cups cooked Japanese short-grain rice
2 tbsp soy sauce
1 tsp mirin (optional)
1 tsp sesame oil or neutral cooking oil
Optional: sesame seeds, chopped green onions, or miso paste
1. Shape the rice
Use warm, freshly cooked Japanese short-grain rice. With slightly damp hands, firmly shape it into four triangles or rounds so the rice holds together.
2. Grill until crispy
Lightly oil a nonstick skillet and cook over medium heat for about 3–5 minutes per side, until the surfaces are golden and crisp.
3. Add the sauce
Mix soy sauce and mirin. Brush a thin layer onto the grilled rice balls, then grill for another 30–60 seconds per side until fragrant. Watch carefully to prevent burning.
4. Serve and enjoy
Sprinkle with sesame seeds or sliced green onions. Serve hot while the exterior is crispy.
Use Japanese short-grain rice: It sticks together better than long-grain rice.
Don't add sauce too early: Grill the rice first so it forms a crust and doesn't fall apart.
Flip gently: Let each side develop a crust before turning.
For extra flavor: Mix a little miso paste with soy sauce for a rich, savory glaze.
