Roasted Rice Balls Onigiri Yaki
Crispy, savory, and beautifully caramelized, Roasted Rice Balls Onigiri Yaki are a delightful twist on a Japanese classic. Made with tender short-grain rice that's lightly salted and shaped into triangles or rounds, these rice balls are pan-seared to golden perfection before being brushed with a flavorful glaze of soy sauce, mirin, and a touch of sugar. The result? A mouthwatering combination of a crisp exterior and soft, fluffy interior with a smoky, umami-packed flavor in every bite. Perfect as a warm snack, appetizer, or bento box addition, these onigiri can be customized with nori wraps, sesame seeds, or furikake for an extra layer of texture and flavor. With minimal prep time and simple ingredients, this recipe is a must-try for lovers of Japanese cuisine or anyone seeking an easy gluten-free dish packed with authentic flair.
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Recipe Information
Ingredients
- 2 cups Short-grain Japanese rice (sushi rice)
- 2.5 cups Water
- 3 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 teaspoon Sugar
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 1 serving Optional: Nori (seaweed sheets), sesame seeds, or furikake
Instructions
Rinse the rice thoroughly in cold water until the water runs clear. This removes excess starch for better rice texture.
Cook the rice: In a rice cooker or pot, add 2 cups of rinsed rice and 2.5 cups of water. Cook until the rice is tender and fluffy. Let it rest for 10 minutes.
While the rice is resting, prepare the glaze by combining soy sauce, mirin, and sugar in a small bowl. Stir until the sugar dissolves.
Lightly salt the cooked rice and mix gently. Allow the rice to cool just enough to handle.
Wet your hands with water to prevent sticking, then take about 1/3 cup of rice and form it into a triangle or round shape (onigiri shape) by gently pressing it with your hands. Repeat for the remaining rice.
Heat a non-stick skillet or grill pan over medium heat and coat with vegetable oil.
Gently place the rice balls into the pan and cook for 3-4 minutes on each side, or until a light golden crust begins to form.
Using a brush, coat one side of each rice ball with the soy sauce glaze, then flip and cook for 1-2 minutes to caramelize. Brush the other side, flip again, and cook for another 1-2 minutes.
Remove the rice balls from the pan and serve hot. Optionally, wrap with nori, sprinkle with sesame seeds, or top with furikake as desired.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 10.8 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
