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Yaki Onigiri Grilled Rice Balls Recipe

A chef-tested Yaki Onigiri Grilled Rice Balls Recipe — perfectly crisped Japanese short-grain rice balls brushed with a glossy soy-mirin tare (or savory miso glaze). Quick to make, ideal for bento, snacks, or a comforting side, this recipe delivers crunchy caramelized edges and a tender, pillowy center.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Main Course, Snack
Cuisine Japanese
Servings 6
Calories 255 kcal

Ingredients
  

Rice & base

  • 2 cups 360 g Japanese short-grain rice, rinsed
  • 2 1/4 cups 540 ml water
  • 1/2 teaspoon fine sea salt optional, for seasoning rice
  • 1 –2 teaspoons neutral oil or sesame oil for grilling surface; optional

Classic soy-mirin tare (glaze)

  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake optional
  • 1 tablespoon brown sugar or honey

Miso glaze (alternative)

  • 2 tablespoons white miso shiro miso
  • 1 tablespoon mirin
  • 1 tablespoon sake or water
  • 1 teaspoon sugar or maple syrup
  • 1/2 teaspoon toasted sesame oil optional

Fillings (optional — pick one)

  • 1/4 cup flaked cooked salmon
  • 2 tablespoons umeboshi paste
  • 1/3 cup canned tuna + 1 tbsp mayonnaise + dash of soy sauce
  • Cooked kombu or pickled vegetables vegan

Finish & garnish

  • Toasted sesame seeds
  • Nori sheets or strips optional
  • Finely sliced scallions optional

Instructions
 

Cook the rice (foundation)

  • Rinse 2 cups short-grain rice under cold water, gently swishing with your hand. Drain and repeat until water runs almost clear (3–5 rinses).
  • Drain rice 10–15 minutes to remove excess surface water.
  • Combine rice and 2 1/4 cups water in a rice cooker or heavy pot. Let sit 20–30 minutes (optional).
  • Cook per your rice cooker, or stovetop: bring to a boil, reduce to low, cover and simmer 12–14 minutes. Turn off heat and rest, covered, 10–12 minutes.
  • Transfer rice to a wide bowl and gently fluff with a paddle. If using, fold in 1/2 tsp sea salt.

Prepare glazes & fillings while rice rests

  • Classic tare: Combine soy, mirin, sake, and brown sugar in a small saucepan. Simmer gently until sugar dissolves and mixture thickens slightly (1–2 minutes). Cool.
  • Miso glaze: Whisk miso, mirin, sake (or water), and sugar until smooth. Thin with a little water if too thick.
  • Prepare any fillings (flake salmon, mash umeboshi, mix tuna mayo).

Shape the onigiri

  • Keep a small bowl of water with a pinch of salt nearby. Wet your hands.
  • Scoop 3/4–1 cup rice into your palm. If adding filling, make a small indentation, place 1 tsp–1 tbsp filling, then cover with rice.
  • Gently press to form a compact triangle, oval, or round ball — firm enough to hold shape but not overly compressed. Repeat to make 6 medium onigiri. Keep shaped rice covered with a damp cloth until grilling.

Grill and glaze

  • Choose your method (cast-iron pan, grill, or broiler): preheat to medium-high. Lightly oil the grate or pan if using.
  • Place onigiri on the hot surface. Press gently with a spatula for the first minute to maximize contact. Grill 3–4 minutes per side until a golden crust forms and there are charred spots.
  • Brush the hot surfaces with tare or miso glaze using a small brush. Flip and glaze the other side. Repeat 1–2 thin coats, allowing glaze to caramelize but not burn.
  • Remove from heat. Optionally wrap a strip of nori around each onigiri just before serving, and sprinkle with sesame seeds or scallions.

Notes

  • Rice choice: Use Japanese short-grain (sushi) rice for ideal stickiness and texture. Long-grain rice will not hold as well.
  • Shaping: Wet, salted hands prevent sticking and season the rice. Press gently — over-compressing yields gummy texture.
  • Glazing: Apply thin coats of glaze and build layers; heavy single coats can burn. If glaze thickens in the pan, thin with a splash of sake or water.
  • Nori: Add nori just before serving to avoid sogginess. Alternatively serve nori separately.
  • Make-ahead: Shape onigiri and refrigerate up to 24 hours (covered). Bring to room temperature before grilling.
  • Freezing: Wrap each onigiri tightly in plastic and freeze (up to 1 month). Reheat from frozen in a skillet or oven until hot throughout.
  • Dietary swaps: Use tamari for gluten-free; miso glaze can be made vegan by ensuring mirin/sake are vegan and avoiding fish dashi.
  • Variations: Miso-butter finish (pat of miso-butter on hot onigiri), furikake crust (press glaze-brushed rice into furikake), cheesy onigiri (add melting cheese and briefly broil).