Yaki Onigiri Grilled Rice Balls (Print Version)
Crispy, golden Japanese rice balls brushed with savory soy sauce and grilled to perfection.
# Ingredients:
→ Main
01 -
2 cups cooked short or medium-grain rice, kept warm
02 -
1 tablespoon vegetable oil
03 -
Soy sauce, as needed
# Steps:
01 -
Wet your hands with water to prevent the rice from sticking, or prepare a rice ball mold if preferred.
02 -
Place about 1/3 to 1/2 cup warm rice in your hands or mold. Press firmly to form a compact triangular shape, ensuring the rice holds together.
03 -
Heat a non-stick pan over medium heat. Add vegetable oil and spread evenly to coat the surface.
04 -
Place formed rice balls into the pan. Grill each side without frequent flipping until the exterior develops a crisp, golden-brown crust, approximately 2–3 minutes per side.
05 -
Reduce heat to low. Brush the top side of each rice ball with soy sauce and gently flip to caramelize, monitoring for 15–30 seconds to avoid burning. Repeat on the opposite side.
06 -
Remove from the pan and serve hot. Optionally, sprinkle with furikake while still warm.
# Notes:
01 -
Keep rice warm and handle gently to ensure the rice balls hold their shape. Use freshly cooked or properly reheated rice for optimal texture.