Japanese Yaki Onigiri with Soy Glaze and Nori Garnish
A delicious Japanese snack featuring grilled rice balls brushed with a savory soy glaze and garnished with crisp nori.
Preparation
Get these tasks done before you start cooking.
Cooking the Rice
- 1
Rinse the rice
Rinse rice under cold water until water runs clear.
- 2
Combine and cook
Combine rice and water in a rice cooker, or in a saucepan with a lid.
- 3
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.
Tip: Ensure rice is slightly cooled before forming balls to avoid burns.
Preparing the Soy Glaze
- 1
Mix ingredients
In a small bowl, mix soy sauce, mirin, sugar, and sesame oil.
- 2
Dissolve sugar
Stir until sugar is fully dissolved.
- 3
Set aside
Set aside the glaze.
How to Make Japanese Yaki Onigiri with Soy Glaze and Nori Garnish
Total time: 1 h · Yields 4 servings
- 1
Shaping the Onigiri
Once rice is cool enough to handle, wet your hands and shape the rice into 8 firm, triangular rice balls.
- 2
Glazing the Onigiri
Brush each rice ball lightly with the soy glaze on all sides.
- 3
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.
Chef's Tips
Further reading
Frequently asked questions
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.
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