Yaki Onigiri (Japanese Soy-Glazed Grilled Rice Balls)
Yaki onigiri are Japanese grilled rice balls shaped from freshly cooked, lightly salted rice, then pan-grilled with a glaze of soy sauce, mirin, and sugar brushed on in thin, repeated coats. Cooking over medium-low heat in a film of sesame oil allows the surface starch to caramelize slowly into a thin, crackling crust while keeping the interior moist and grain-distinct. Applying the glaze too thickly at once risks burning, so flipping and brushing in multiple light passes builds the flavor evenly. Wrapping a narrow strip of nori around each finished onigiri adds a salty, oceanic accent that complements the soy-sweet crust.
Adjust Servings
Instructions
- 1
Season warm rice lightly with salt and shape into triangles or rounds.
- 2
Mix soy sauce, mirin, and sugar for glaze.
- 3
Pan-grill rice balls over medium-low heat with sesame oil.
- 4
Flip once browned and brush lightly with glaze.
- 5
Repeat brushing and grilling until the surface is crisp.
- 6
Wrap with a strip of nori and serve warm.
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