Yaki Onigiri Grilled Rice Balls
Crispy, savory Japanese rice balls grilled with a sweet and salty soy glaze.
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Ingredients
- 4 cups Short-grain Japanese rice (cooked)
- 3 tablespoons Soy sauce
- 1 tablespoon Mirin
- 2 teaspoons Toasted sesame oil
- 1 teaspoon Miso paste(optional)
- 1 teaspoon Sugar
- 1 tablespoon Toasted white sesame seeds
- 1/2 teaspoon Salt
- 1 tablespoon Vegetable oil for frying
- 4 pieces Nori seaweed strips(optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, sugar, and miso paste until smooth to create the glaze.
- 2
Wet your hands with water and a pinch of salt to prevent sticking, then divide the warm cooked rice into 8 equal portions.
- 3
Firmly compress each portion of rice into a triangular shape, ensuring the edges are tight so they do not fall apart during grilling.
- 4
Heat the vegetable oil and sesame oil in a non-stick skillet over medium heat.
- 5
Place the rice triangles in the skillet and cook for 3-4 minutes per side until a light golden crust forms.
- 6
Using a pastry brush, apply a thin layer of the soy glaze to the top surface of each rice ball.
- 7
Flip the rice balls and grill the glazed side for 30-60 seconds, then glaze the other side and flip again until caramelized and fragrant.
- 8
Remove from heat, sprinkle with toasted sesame seeds, and wrap the bottom with a strip of nori if desired.
Nutrition per Serving
285
Calories
5g
Protein
58g
Carbs
4g
Fat
2g
Fiber
3g
Sugar
680mg
Sodium
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