Yaki onigiri are Japanese grilled rice balls with a tasty savoury coating or filling. These little rice balls are full of flavour with a delightful crispy crust which adds an extra element of flavour and texture to regular onigiri.
This creates a perfect balance and makes yaki onigiri the best portable savoury snack or as a substitute for a plain bowl of white rice at dinner or lunch. That first crunchy crisp bite followed by the warm and fluffy rice make yaki onigiri so irresistible.
What is Yaki Onigiri?
Yaki onigiri is a type of Japanese rice ball that has been grilled. The word “yaki” means grilled in Japanese and I think nowadays many people know what onigiri are. If not, they are basically little triangular-shaped balls of rice. Yaki onigiri is most commonly coated in soy sauce but the name itself just means grilled rice ball.
They are crispy on the outside but still have the same soft and fluffy Japanese rice texture on the inside. This combination of the crispy crust with the warm and soft rice make yaki onigiri such simple but delicious food. It’s lucky that they’re healthy and little since it’s so hard to resist eating just one.
What Do I Need?
Rice: use Japanese short-grain rice Japonica ‘Koshihikari” to make these as close to perfect as you can. Using other types of rice will result in a completely different texture and flavour. If you can not access Japonica rice from Japan, you can get “sushi rice” from supermarkets. When Japanese say sushi rice they are referring to sweet vinegar seasoned rice. However, the rice marked “Sushi Rice” is not seasoned. It means the rice is for making sushi.
You also need Japanese condiments and seasonings and garnishes you like to flavour the grilled rice balls. My favourite is Miso Butter. Let your imagination run wild and find your favourite flavours. Common flavours in Japan are Soy sauce, Soy sauce and butter, sweet miso sauce similar to what is used to make Miso glazed salmon and Miso Eggplant.
Yaki Onigiri Flavour Variations
The most common flavour of yaki onigiri is soy sauce. But there are many different other sauces and filling options to choose from to create delicious flavour varieties. My favourite flavour is miso butter. The miso and butter just pair so perfectly together and have a burst of umami flavour that is easily complimented by simple white rice. Nearly anything can go with fluffy and simple Japanese rice so here are some other options:
- fill or mix the onigiri first with grilled salmon, canned tuna, chicken, sesame seeds, kanikama (imitation crab meat),
- turn takikomi gohan into onigiri and grill them
- coat the onigiri with a spicy gochujang paste instead of soy or miso
- wrap the yaki onigiri in seaweed or shiso leaves
- make yaki onigiri ochazuke (rice in hot tea or water)
Equipment Needed To Grill Rice Balls
You can make yaki onigiri using a frying pan, Cast Iron Skillet, or a bbq. I think making them on a bbq would be really fun and give them even more of a delicious chargrilled flavour. After that, the best option would be a cast iron pan because it creates the crispness better than a regular frying pan can. My recipe is based on using the cast iron pan.
How To Shape Onigiri
Japanese Onigiri rice balls are typically triangular in shape. If you are intimidated by that perfectly shaped triangle Onigiri and think you can’t make it, don’t despair because the shape is not that important. Though how firmly it is squashed is more important. This is because it will affect whether your onigiri falls apart or not while grilling. I explained shaping methods and different shapes in my Onigiri Rice Balls post. If you need further explanations have a look at this post.
Where To Buy Yaki Onigiri?
Sometimes you can find frozen versions of yaki onigiri at Japanese supermarkets around the world. I have heard that Trader Joe’s used to sell them too but I think they have now been discontinued, which is very unfortunate. You may also be able to find them in Japanese restaurants if they have yaki onigiri on the menu. However, they’re easy to make and don’t really require any special tools or ingredients.
What To Serve With?
Onigiri Related Recipes
FAQ
A: Make sure you squish the rice balls, firmly. If it does not prevent the rice balls falling apart, You can add Katakuriko (potato starch) 1 tbsp after the rice is cooked. Stir it well into the rice, that will keep the rice sticking together. 
A: It is best to store the onigiri rice balls when it is shaped. Wrap with cling wrap tightly individually and place them in a zip lock bag to store in the freezer. Reheat and cook the frozen onigiri rice balls the same as in the recipe card and flavour too.
Ingredient Substitutions
If you can’t find or access any of the Japanese ingredients listed in the recipe card below, find what you can substitute them with in my Japanese Food Substitution post.
Recipe Measurements
- To alter the serving size click on the serving number and move the slider left or right to adjust the quantity.
- As you move the slider the quantities of the ingredients will adjust accordingly in both imperial and metric measurements.
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Yaki Onigiri 焼きおにぎり
Video
Ingredients
Onigiri
- 2 cups uncooked short grain rice *1
- 2 cups water
Miso Flavour
- 1 tbsp miso
- 2 tsp mirin
- 2 tsp sake
- 2 tsp sugar
- 1.5 tbsp butter
- 1 tsp finely chopped chive to garnish
- 1 tsp sesame seeds to garnish
Soy Sauce Flavour
- 1.5 tbsp vegetable oil
- 1 tbsp soy sauce
- 1.5 tbsp everything Bagel seasoning *2
- 1.5 tbsp butter
Instructions
- Cook the rice by following the instructions as per your rice cooker. *1
- 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 equal portions.
- Shape and squish the rice in a piece of cling wrap into a triangle shape. *3
Miso Flavour
- Heat a cast iron skillet 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. *4
- Serve with the garnishes.
Soy Sauce Flavour
- Heat a cast iron skillet over medium heat and coat the skillet with vegetable oil.
- Grill the Onigiri for about 1 minute on each side.
- Brush the soy sauce over each side of the rice balls every time it is turned over (turn a few times).
- Grill each side until crispy. Turn the heat off and serve on a plate.
- Top the grilled rice balls with 1/2 tbsp each of butter.
- Garnish with rice seasonings to serve.
Notes
Nutrition
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Hi Shihoko,
I’m definitely going to make these. I want to make a double or triple batch of the miso paste and store in a glass jar in the refrigerator so I always have it made. I always have rice so having the paste ready to use would be a real plus. Want to know what you think about making larger batches of the miso paste.
Hi Syl, Yes it is great idea! It will last in the fridge for a while.
Ok!! I just made these and just ate my first one and OH MY GOODNESS THAT WAS DELICIOUS!! They didnt come out as pretty as yours but still wonderful!! I do have a few questions. Should the miso mixture be more pasty or liquid? And when creating the triangles is the more compacted the better? Because some of them were falling apart some. Also does thickness count? And last question. Does it have to be a triangle?
Sorry for the overload of questions! I will deffantly be making these again!!
Hi Kasey, Taste count more than looks 😀 The miso mixture should be pasty. When making your rice balls, the more compacted the better so it will not fall apart, but it also depends on the rice you use. I use rice called Sushi Rice in Australia. If you can access to Japanese grocery stores, get Japanese rice. The type of rice Japanese people eat is called “Koshihikari” and there are many brands so I can not pinpoint which brand, but if you ask Koshihikari, they will help you to find one. When Koshihikari is cooked, they are sticky enough to fold the shape and you dont have to compact so much. 😀 Hope I answered to all of your questions. Please don’t hesitate if you have any more questions. Happy cooking Japanese food 😀
Oh, and does not have to be triangle. Round shape is great too.
I am looking forward to making these hopefully in the next couple of days. Is the recipes calling for sake sake or cooking sake?
Hi Kasey, cooking sake 😀 will do.
looks super delicious!
wow thank you :3
Hello, Shihoko!
Thank you for sharing this lovely onigiri recipe — the miso butter is certainly intriguing, and I can imagine how yummy they’d be with a dash ofS shichimi togarashi as well (I’m a spicy food lover). I’m making these for my kids’ lunches tomorrow.
Best wishes,
Jacklyn
Hi Jacklyn Thank you and Yes! to shichimi togarashi is great idea!! I will try that too next time I make miso butter yaki onigiri 😀
Thank you for sharing . I am full blooded Japanese but I was adopted by American parents at a young age, so I am trying to teach myself about my culture and learn how to make Japanese meals.
Hello Kim 😀 You are welcome!
Which kind of miso works best for this recipe?
Hi Teelarious, I used mixed miso(red and white blended miso), but any miso will work 😀
I’ve made these twice now and they’ve turned out beautiful and delicious both times, I mean ABSOLUTELY delicious. I used a grilled seitan filling for a hearty protein packed vegan meal. Two to three and you’ll be stuffed. My non-vegan family members even ask for these when they visit. Thank you so much for sharing this wonderful recipe. I’m addicted to asian cuisine!
Hi Lacona, Thank you so much for visiting and make them. There are many flavours but this is my favourite flavour too. This was my favourite night time snack when I was living in a dormitory of a red cross hospital where I was trained as an registered nurse. I have a lots of memories of this miso butter rice balls. I am glad to know that your family love it too 😀
I made these last night and they were sooooo good! My husband confessed that he actually doesn’t normally like onigiri (I was shocked, we’d lived in Japan for two years and he ate them all the time), but loved these. I will definitely make them again. Thank you for the delicious and easy to follow recipe!
Thank you Erika 😀 I am so happy to hear that you and your husband liked the Yaki Onigiri. I like this flavour the most too.
These sound absolutely amazing. I can wait to try them!
Hi Jackie, Thank you for visiting Chopstick Chronicles 😀 Miso Butter flavour is addictive <3 so be careful ;D
These look great and I want to try making them. What kind of rice is best to use for this recipe? Thank you 🙂
Hi Amy, the best one is Japanese Koshihikari or in Australia, they call it Sushi rice. Can you find short grain white rice? It need to be sticky rice otherwise when you grab it, it will collapse.
Thanks! I got the sushi rice and made them today – with grilled salmon in the middle. They turned out well – it is a fun recipe and I shall be trying it again. Thanks for sharing!
You are welcome Amy. The grilled salmon in the middle is the way to go! Yum 😀
Oh my, these look so amazing. I will sure make them. Thanks!
You are welcome 😀 Thank you for visiting our blog;D
These look lovely, thank you for sharing.
No problem, thank you very much! And thank you for checking out the recipe!
I love the look of these! What oil would you recommend grilling them in for a dairy free or vegan version? I’m thinking maybe sesame oil?
Thank you Amber! I think sesame oil would be great, it’ll add a really delicious extra flavour! Good idea!
I just showed this to mum and insisted that she make this for me today!!! This looks incredible!!
Ohh Nagi san, I am sure Yumiko san has some more yummy flavour as well:D
sounds absolutely gorgeous. Bookmarking this and will be trying out!
Thank you Nazima. Let me know how you go 😀
These look so amazing, I have never made them, pinning, I hope to try these soon!
Thank you Sara. It is super easy and simple yet very yummy:D
would this recipe work with brown rice as well?
Hi Abbie, yes absolutely! as long as the brown rice you use is sticky one:)
I cook a lot of Asian food, and these look like a perfect side dish!
Hi Tamara, Thank you! Please add this to your Asian food recipe collections:)
Ooh these do sound like a lovely side dish and an easy way to make rice more portable Shihoko – love the sound of the miso butter sauce too! <3
Thank you Claudia, There are many different Onigiri in Japan but Miso Butter is my favourite<3