Yaki Onigiri (Grilled Rice Balls)

Source: Personal recipe

Yield: 1 batch(es) — 7 onigiri

Time: ~30 min

About

Pan-grilled rice balls seasoned with a savory soy-mirin glaze and sesame oil. The trick is cooking the rice slightly dry so the onigiri hold their shape and develop a proper crust. Works as a base for fillings or as an appetizer on shiso leaves.

Key Technique: Cook the rice on the dry side and let the shaped onigiri rest before frying — they hold together better and develop an even, golden crust.

Ingredients

• 450g short-grain rice, cooked (from ~200g raw)
• 3g dashi powder
• 30ml soy sauce
• 15ml mirin
• 15ml sesame oil
• 9g toasted sesame seeds
• Neutral oil (for the pan)

Instructions

1. Season the Rice

1. Cook rice slightly on the dry side.
2. Mix dashi powder, soy sauce, mirin, sesame oil, and sesame seeds together.
3. Fold sauce mixture into warm rice until evenly coated.

2. Shape

1. Shape rice using a mold (or wet hands) into triangles or rounds.
2. Let shaped onigiri rest for a few minutes — this helps them hold together when frying.

3. Grill

1. Oil a pan over medium heat.
2. Place onigiri in the pan and cook without moving until a golden crust forms on the bottom.
3. Flip carefully and repeat on the other side.
4. Serve on shiso leaves for presentation.

Tips

As a Base:

• For use under toppings (like bruschetta-style), reduce the soy sauce slightly so the base flavor is more neutral.

Filling Ideas:

• Tuna + wasabi mayo
• Blue crab + mayo
• BBQ unagi

Tags: #recipe #japanese #rice #onigiri #appetizer