Miso Yaki Onigiri, meaning “Miso Glazed Grilled Rice Balls”, are a simple and delicious way to switch up your lunch or dinner side dish! They’re also a much more portable option, making them easy to eat on the go! These Yaki Onigiri are even coated in a very tasty Miso Butter Sauce, making them even better and yummier than just a plain old bowl of rice!
Onigiri is a classic staple dish in Japan that most Japanese people pack in their bento boxes or buy from the convenience store for lunch. I don’t know why, but Onigiri just tastes so much better than plain rice in a bowl, even though it’s just that very same rice rolled into a triangle shape. Check out my updated post on “Onigiri Rice Balls” for more ideas of how to make and shape Onigiri rice balls.
I have many favourite fillings of Onigiri like Sake Onigiri, but in my honest opinion Miso Yaki Onigiri is the best! Why? Because of its crispy texture on the outside, which is then coated with delicious miso flavoured butter. It is also a super quick recipe to make if you already have cooked rice on hand. I often made this for snack for my children when they were young because it was so simple, and yet completely satisfied their ravenous little appetites!
There are many different types of Miso: white, mixed, and red; and as the colour of the miso gets darker, the richness of the flavour intensifies. For Yaki Onigiri however, any miso paste can be used. If you prefer a mild and sweeter flavour, I suggest using white miso paste, and if you prefer an intense and stronger miso flavour then use red miso paste instead. Or you can even use a blend of the two if you can’t decide. I used Awase (white and red mixed) miso paste… because that’s what I had in my fridge to be honest!
I used a flat grill pan which came with the portable cook top I used in the mini movie below. However, you can use a frying pan, or make heaps of rice balls beforehand and grill them all on the BBQ. It will be a great crowd pleaser appetiser at your next weekend BBQ lunch!
If you have any trouble making the Onigiri shapes (they might be a little trickier than they seem if you aren’t familiar with the technique), here’s a little guide to help you, or you can check out the Onigiri post (with mini tutorial movie)!
Here is the mini movie of me making Miso Yaki Onigiri to help you get started.
If you liked my recipe for Miso Yaki Onigiri, please rate it and leave a comment below. Also, don’t forget to follow me on Pinterest, Facebook and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I see your wonderful creations!
Miso Yaki Onigiri
- 2 cups uncooked rice
- 1 tbsp butter
- 1/2 tbsp miso
- 1 tsp mirin
- 1 tsp sake
- 1 tsp sugar
- 1 tsp water
- Shiso leaves Sesame seeds, and Chives for garnish
- Cook the rice by following the instructions as per your rice cooker.
- While the rice is being cooked, put all the miso paste ingredients together in a bowl and mix well.
- Divide the cooked rice into 6 portions.
- Shape and squish the rice in a piece of cling wrap into a triangle shape.
- Heat a frying pan over medium heat and add butter.
- Grill the Onigiri for about 1 minute on each side and coat with the butter.
- Brush the miso paste over each side of the rice balls and grill each side until crispy.
- Serve with the garnishes.