Yaki onigiri, or Japanese grilled rice balls, are one of my favorite Japanese snacks. I love how each bite combines a crisp, smoky exterior with a soft and steamy center. The soy glaze caramelizes beautifully, creating an irresistible umami flavor that pairs perfectly with the slightly nutty taste of sesame oil and toasted sesame seeds. Whether I enjoy them as a snack, lunch, or picnic treat, these grilled rice balls always hit the spot.
Why You’ll Love This Recipe
I love this recipe because it’s simple yet so satisfying. The contrast between the crunchy exterior and fluffy interior makes it a textural delight. I can easily customize the fillings, adjust the seasonings to my taste, and even wrap them in nori for added flavor and convenience. They’re also perfect for sharing — I often make a batch for family and friends since they’re easy to prepare and fun to eat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Sushi rice (short or medium grain)
Black toasted sesame seeds
Toasted sesame oil
Soy sauce
Mirin
Sugar
Nori sheets
Furikake seasoning (optional)
Directions
I start by washing the rice thoroughly until the water runs clear. Then, I cook it in a rice cooker or pot according to the package directions.
Once the rice is cooked, I mix in the sesame oil and toasted sesame seeds. I let the rice cool until it’s warm enough to handle.
With wet hands, I take about half a cup of rice and press it firmly into a triangle shape. I sometimes use an onigiri mold to make this easier.
In a small bowl, I whisk together soy sauce, mirin, and sugar until the sugar dissolves.
I heat a lightly oiled skillet over medium heat and grill the rice balls for about 2–3 minutes on each side until golden and crispy.
Then I lower the heat, brush on the soy glaze, and let it caramelize for a few seconds on each side — being careful not to burn it.
Finally, I sprinkle a little furikake on top and wrap each rice ball with a strip of nori before serving.
Servings and Timing
This recipe makes about 6 pieces and takes around 30 minutes in total — 15 minutes to prep and 15 minutes to cook.
Variations
I like to experiment with different flavors and fillings for my yaki onigiri. Here are some of my favorites:
Seasoning alternatives: Teriyaki sauce, miso butter, or unagi sauce for a richer glaze.
Vegan option: Replace regular soy sauce with tamari or a plant-based alternative.
Storage/Reheating
I find yaki onigiri tastes best right after grilling, while it’s crispy and warm. However, if I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I sprinkle a few drops of water over them, cover, and microwave until heated through. The exterior won’t be as crispy, but the flavor remains delicious.
FAQs
What is yaki onigiri made of?
It’s made from short- or medium-grain sushi rice shaped into triangles, grilled, and brushed with a soy-based glaze for a crispy, savory finish.
Can I use regular rice instead of sushi rice?
I don’t recommend it. Short or medium-grain rice is best because it’s stickier and holds its shape better when grilled.
How can I prevent my rice balls from falling apart?
I make sure to use warm rice and pack it tightly when shaping. Cold rice tends to be dry and doesn’t stick together well.
Can I make this recipe vegetarian or vegan?
Yes, I simply use tamari or another plant-based soy sauce, and it becomes a fully vegan dish.
How do I serve yaki onigiri?
I enjoy them as a snack on their own or as a side with miso soup, tempura, or a fresh salad. They’re also perfect for bento boxes or picnics.
Conclusion
I love how this simple Japanese dish transforms humble rice into something truly special. The combination of smoky aroma, crispy texture, and savory glaze makes yaki onigiri one of my go-to comfort snacks. Whether I’m cooking for myself or sharing with friends, these grilled rice balls always bring warmth and satisfaction to the table.
Yaki Onigiri are Japanese grilled rice balls with a crispy, smoky exterior and a fluffy interior. Brushed with a savory soy glaze and wrapped with nori, they’re a flavorful and satisfying snack or side dish.
Ingredients
2 cups cooked sushi rice (short or medium grain)
1 tablespoon toasted sesame oil
1 tablespoon black toasted sesame seeds
1 tablespoon soy sauce
1 tablespoon mirin
1 teaspoon sugar
Nori sheets, cut into strips
Furikake seasoning (optional)
Instructions
Wash rice until water runs clear. Cook according to package directions.
Once cooked, mix rice with sesame oil and sesame seeds. Let cool slightly.
With wet hands, form about ½ cup of rice into a firm triangle shape.
In a small bowl, mix soy sauce, mirin, and sugar until dissolved.
Heat a lightly oiled skillet over medium heat. Grill rice balls 2–3 minutes per side until golden.
Lower heat, brush with soy glaze, and grill each side briefly to caramelize.
Sprinkle with furikake and wrap with nori strips. Serve warm.
Notes
Use short or medium-grain rice for best results—it holds shape when grilled.
Try different fillings like salted salmon or spicy tuna.
Swap soy glaze with miso butter or teriyaki for variation.
