Yaki Onigiri Japanese Grilled Rice Balls Recipe brings crisp, smoky edges and a tender, sticky center that hits pure comfort. I picked up my first batch on a tiny charcoal grill during an izakaya stage, and the smell still makes me smile. You shape warm rice, brush on a soy-mirin glaze, and grill until the exterior crackles and shines. This suits weeknights, picnics, and late-night snacking, and you can finish a batch in about 30 minutes if you have rice on hand.
Easy Yaki Onigiri Japanese Grilled Rice Balls Recipe
This Yaki Onigiri Japanese Grilled Rice Balls Recipe gives you a brittle, golden crust with a fluffy core, thanks to starch on the rice surface caramelizing under heat. The soy-mirin-sake glaze adds a smoky-salty-slightly sweet finish that tastes like a backyard cookout met your favorite izakaya. You need minimal oil, just enough to keep sticking at bay and to boost browning.
You can shape the rice while it’s still warm, then chill the triangles for clean edges and easier grilling. The recipe also flexes for every setup: cast-iron pan, grill pan, broiler, or air fryer. I serve it as a snack, a lunchbox anchor, or a side for grilled fish and miso soup.
Ingredients You’ll Need
Servings: 8 standard onigiri
Rice and seasoning
- 2 cups (400 g) Japanese short-grain rice (uruchimai/sushi rice; Koshihikari or Nishiki work great)
- 2 1/4 cups (540 ml) water for cooking (follow your rice cooker’s line if different)
- 1 tsp kosher salt, divided (pinch for the rice; use the rest to season your hands)
- 1–2 tbsp neutral oil (avocado, canola) for the pan; add 1/2 tsp toasted sesame oil for aroma if you like
Glaze (classic shoyu-mirin)
- 2 tbsp soy sauce (use low-sodium if sensitive; tamari for gluten-free)
- 1 tbsp mirin (Eden or Kikkoman; sub 1 tbsp rice vinegar + 1 tsp sugar in a pinch)
- 1 tbsp sake (optional; sub water or more mirin)
- 1–2 tsp sugar or honey, to taste
- 1 tsp unsalted butter, optional, for a buttery finish (plant butter works)
Optional add-ins and finishes
- Furikake, toasted sesame seeds, or shichimi togarashi
- Umeboshi (salted plum), cooked salmon flakes, or tuna + Kewpie mayo for fillings
- Finely sliced shiso or scallions for freshness
- Miso glaze swap: 1 tbsp white or red miso + 1 tbsp mirin + 1 tsp sugar + 1 tsp water
Pantry shortcuts
- Use leftover day-old rice warmed until just pliable so it packs well.
- Bottled teriyaki works in a pinch, though I still add a splash of soy for salt balance.
How to Make Yaki Onigiri Japanese Grilled Rice Balls
Prep: 20 minutes (plus rice cooking) • Cook: 10–12 minutes • Total: about 35–40 minutes with fresh-cooked rice
- Cook the rice
- Rinse rice under cool water until mostly clear. Drain well. Cook in a rice cooker with the measured water, or on the stove. Rest 10 minutes after cooking.
- Shape the onigiri
- Spread warm rice in a shallow bowl to cool until comfortable to handle. Dip hands in salted water to prevent sticking. Scoop about 1/2 cup (115–130 g) rice per onigiri.
- For filled onigiri, press a small dent, add 1–2 tsp filling, and seal well. Shape into a firm triangle or round, about 2.5–3 inches wide. Chill formed onigiri 10 minutes for cleaner edges.
- Mix the glaze
- Stir soy sauce, mirin, sake, and sugar until the sugar dissolves. Keep butter aside for finishing.
- Preheat and oil the pan
- Heat a cast-iron or nonstick skillet or grill pan over medium to medium-high. Add 1 tbsp oil and swirl. The oil should shimmer.
- Dry-grill, then glaze
- Set onigiri in the pan. Cook 3–4 minutes per side until lightly golden and set, turning with a thin spatula or tongs. Brush one side with glaze, flip, and cook 30–45 seconds. Repeat on the other side.
- Do 2–3 glaze-and-flip cycles per side until the surface turns deep golden and crisp. Brush with a touch of melted butter at the end if you like.
- Finish and serve
- Sprinkle sesame or furikake. Add shichimi for heat. Serve hot while the crust still crackles.
Air Fryer or Broiler Option
- Air fryer: 390°F (200°C). Brush onigiri with a thin film of oil and cook 8 minutes, flipping halfway. Brush with glaze and cook 2–3 minutes more to set.
- Broiler: Place on a foil-lined tray 6 inches from heat. Broil 3 minutes per side, brush with glaze, then broil 1–2 minutes per side until lacquered.
Expert tips & Mistakes to Avoid
- Pack the rice firmly, not aggressively. Loose packing crumbles; overpacking turns it dense.
- Chill shaped onigiri for 10 minutes before searing. The edges hold and flipping gets easier.
- Use medium to medium-high heat. Too hot scorches the glaze; too low dries the rice without crisping.
- Start with a light dry sear before glazing. The surface sets, then the glaze sticks instead of sliding off.
- Flip with a thin spatula or metal tongs. Thick tools catch and break corners.
- Keep the pan lightly oiled. Excess oil makes the glaze taste greasy and can dull the crisp.
- Mistake: Rushing the first side. Set the crust first or the triangle will deform.
- Mistake: Using long-grain rice. Short-grain or sushi rice sticks and holds shape; long-grain falls apart.
- Mistake: Overfilling. A pea-sized umeboshi or a teaspoon of salmon works; more will split the rice.
Variations I’ve Tried
- Butter-shoyu: Finish with 1–2 tsp butter for a steakhouse-meets-izakaya vibe.
- Miso glaze: Brush with the miso mixture for a sweet-savory, deeper umami hit.
- Spicy: Add 1/2–1 tsp gochujang or chili crisp to the glaze.
- Furikake rice: Mix 1–2 tsp furikake into the rice before shaping for extra flavor.
- Cheesy: Tuck in a small cube of low-moisture mozzarella; seal well so it doesn’t ooze out.
- Gluten-free: Use tamari and a certified GF miso.
- Vegan: Skip butter or use plant butter; choose vegan mayo if making tuna-style chickpea salad as a filling.
- Grill outdoors: Use a wire mesh over medium coals; oil the mesh and go slow to avoid hot spots.
What to Serve With it
I love these grilled rice balls with miso soup, crisp cucumber sunomono, or garlicky sautéed greens. Add a few yakitori skewers or a slab of miso-glazed salmon for a full izakaya-style spread. For snacks, pair them with edamame, pickled daikon, and a drizzle of chili oil. Hot green tea or a cold lager fits the smoky, salty glaze like a glove.
Make-Ahead and Storage
Cook the rice and shape onigiri up to 24 hours ahead, then wrap and chill. Sear and glaze right before serving for the best crunch. You can also grill them fully, cool, and reheat, though the crust softens slightly.
Store leftovers in an airtight container in the fridge for up to 2 days. Wrap each onigiri in parchment or plastic, then place in a bag to prevent drying. Freeze for up to 1 month; thaw in the fridge overnight or in the microwave on low power just until pliable.
Reheat in a skillet with a film of oil over medium heat until hot and crisp, brushing on a little extra glaze at the end. The air fryer works well too: 375°F (190°C) for 4–6 minutes, flipping once. For maximum crunch, give each side a final 30–60 seconds on high heat to re-crisp the shell.
Nutrition Information
Approximate per onigiri (1 of 8): 220 calories; 40 g carbs, 5 g protein, 6 g fat. Sodium varies with soy sauce brand and how much glaze you use. Using butter adds about 35–45 calories per teaspoon. Fillings and add-ins will nudge macros, so adjust based on your picks.
Ingredients
Instructions
- Allow cooked rice to cool slightly so it is easy to handle.
- Wet your hands with water and sprinkle a pinch of salt onto your palms.
- Take about 1/2 cup of rice and shape into a triangle or round ball by pressing firmly with your hands.
- Repeat until all rice is shaped into balls.
- Brush each rice ball lightly with melted butter or oil.
- Preheat a grill or nonstick skillet over medium heat.
- Grill the rice balls for 2–3 minutes per side until they develop a crisp, golden crust.
- Brush each side with soy sauce and grill again for another 1–2 minutes until fragrant and browned.
- Optionally, sprinkle with toasted sesame seeds or wrap with nori.
- Serve hot as a snack or appetizer.