Yaki onigiri is Japanese grilled rice balls with a tasty savoury coating or filling. This little Yaki onigiri (Grilled Rice Balls) Recipe is full of flavour with a delightfully crispy crust which adds an extra element of flavour and texture to regular onigiri. It is very easy to make at home because this recipe uses only a few ingredients. Try at home and enjoy with family and it is ready within 40 minutes only.
Yaki Onigiri (焼きおにぎり) are Japanese grilled rice balls coated in a sweet & savoury soy sauce with a crispy smoky crust on the outside. Learn how to make this popular Japanese dish easily at home. They’re freezer-friendly, portable and great for packed lunches too!
How To Make Yaki Onigiri (Grilled Rice Balls) Recipe With Step By Step Instructions:
Ingredients:
- Short-grain Sushi Rice (1 cup)
- Kosher Salt (1 tsp)
- Soya Sauce ( 2 tbsp)
- Mirin ( 2 tbsp)
- Butter ( 1/4 cup) cut into the small pieces
- Chopped Chives, for garnish)
Instructions:
- For this recipe it’s important that you use Japanese short-grain white rice, also sometimes called sushi rice. Brown rice and long-grain rice will not work. Cook the rice according to the package directions along with the salt. While the rice is cooking bring the soy sauce and mirin to a boil over low heat until it’s reduced by about half. Take it off the heat and whisk in the butter.
- When the rice is done and cooled down just a bit (it should still be hot), cut off a square piece of plastic wrap and pile 1/4 of the cooked rice in the centre. Wrap the plastic around it and use your hands to press it together into 1-inch thick triangle. Make sure they are densely packed together so they won’t fall apart on the grill. Repeat with the remaining rice and plastic wrap.
- Preheat the grill to medium.
- Use a pastry brush to baste 1 side of the rice balls with the butter mixture and put them on the grill, buttered side down. Let them grill until browned and crisp on 1 side, about 5 minutes) then brush the tops of the rice balls with the butter mixture. Flip them over using tongs and grill until the second side is crisp. Transfer the rice balls to a serving platter. Brush again with the butter mixture and garnish with chives.
