How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Can I make the rice balls ahead of time?

Yes, you can shape the rice balls a day in advance and store them in the fridge, but grill them fresh for best results.

What can I substitute mirin with?

You can substitute mirin with a mix of rice vinegar and a little sugar.

How can I make this dish gluten-free?

Use a gluten-free soy sauce or tamari in the glaze.

Can I use another type of rice?

While short-grain rice is best, you can use medium-grain rice if needed, but the texture might vary.

Japanese Yaki Onigiri with Soy Glaze and Nori Garnish

Name: Japanese Yaki Onigiri with Soy Glaze and Nori Garnish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Snack
Ingredients: Japanese short-grain rice; Water; Salt; Soy sauce; Mirin; Sugar; Sesame oil; Nori sheets; Sesame seeds

Grilled Rice Balls with a Savory Twist

A delicious Japanese snack featuring grilled rice balls brushed with a savory soy glaze and garnished with crisp nori.

45 min
4
Easy

Ingredients

For the Rice Balls

Japanese short-grain rice

2 cups

Water

2 ½ cups

Salt

1 tsp

For the Soy Glaze

Soy sauce

3 tbsp

Mirin

2 tbsp

Sugar

1 tbsp

Sesame oil

1 tsp

For the Garnish

Nori sheets

2 sheets, cut into thin strips

Sesame seeds

1 tbsp, toasted

Preparation

Cooking the Rice

Rinse the rice

Rinse rice under cold water until water runs clear.

Combine and cook

Combine rice and water in a rice cooker, or in a saucepan with a lid.

Cook and steam

Cook rice according to your rice cooker's instructions or bring to a boil, then simmer on low for 20 minutes. Allow to steam off heat for 10 minutes.

Ensure rice is slightly cooled before forming balls to avoid burns.

Preparing the Soy Glaze

Mix ingredients

In a small bowl, mix soy sauce, mirin, sugar, and sesame oil.

Dissolve sugar

Stir until sugar is fully dissolved.

Set aside

Set aside the glaze.

Cooking Process

Shaping the Onigiri

Once rice is cool enough to handle, wet your hands and shape the rice into 8 firm, triangular rice balls.

Glazing the Onigiri

Brush each rice ball lightly with the soy glaze on all sides.

Grilling the Onigiri

Grill each side of the onigiri over medium heat on a non-stick grill pan until the surface is crispy and golden brown, brushing with more glaze halfway through.

Plating & Serving