They’re naturally vegan and gluten-free. Yaki Onigiri translates to “Grilled Rice Ball”. These simple Japanese rice balls are prepared with sticky rice, covered with tamari soy sauce and then cooked in a cast iron pan on stove or BBQ. They have a salty, smoky and savoury flavor. Onigiri are typically shaped into ovals then grilled on a frying pan or griddle pan. I love making these onigiri as part of a Japanese feast with Vegan Avocado and Mango Sushi, Vegan Katsu Curry and a side salad dressed with this Wagamama Katsu Salad Dressing.
About the Yaki Onigiri Recipe
Onigiri, also known as omusubi, are typically made by shaping cooked rice into a triangular or round shape and often filled with various ingredients such as pickled plums (umeboshi), salmon, or tuna. It is then grilled or fried resulting in a crispy outer layer. To make yaki onigiri, Japanese short-grain rice is cooked and allowed to cool slightly. Then, the rice is shaped into triangular or round balls, optionally creating a small indentation in the centre to hold the filling. The filling ranges from traditional ingredients like pickled plums or grilled fish to modern variations like bacon and cheese. Once the rice balls are formed, they are either grilled or pan-fried until they develop a golden-brown crust on the outside. This grilling or frying process gives yaki onigiri its distinct texture and flavor. Traditional yaki onigiri is made over charcoal grill (BBQ), which lends smoky flavours and makes rice balls crispier and caramelises outside crust, but these can be cooked in a cast iron pan too. The result is a crispy exterior with a soft and chewy interior, providing a delightful contrast in every bite. Yaki onigiri is a popular street food in Japan and is also enjoyed as a snack or side dish. It can be eaten on its own or served with various accompaniments such as soy sauce, teriyaki sauce, or miso soup. Some people also brush the rice balls with sauce or seasonings before grilling to add additional flavour.
Yaki Onigiri Ingredients
You’ll require only 4 ingredients to make yaki onigiri Japanese short-grain rice Also known as japonica rice, it is a variety of rice that is characterized by its short, plump grains and sticky texture when cooked. It is the preferred type of rice in Japan for its ability to hold together well, making it suitable for dishes like sushi, onigiri, and other Japanese rice-based meals. You can find it in Asian grocery stores or online stores. You can also purchase “sushi rice” from local grocery stores. Ensure the rice is warm prior to using as cold rice will not shape Soy sauce for gluten-free yaki onigiri, use tamari Alternatively, use miso Oil – use any neutral flavoured oil here Salt to taste. Note that soy sauce is salty so you may not need much
Sauce for Yaki Onigiri
Usually, Yaki Onigiri is glazed with soy sauce, but you can use other sauces that go well with white rice: Soy sauce – the most common Tamari – for a gluten-free version Miso – has umami. Unagi sauce or teriyaki – has slight sweetness to it Gochujang – makes spicy yaki onigiri
How to make Onigiri
Onigiri is so simple to make. Boil and cook Japanese short grain rice according to packet instructions. You can use make it on the stove top, use a rice cooker or the Instant Pot. It should be warm before using. Add a small pinch of salt to the cooked rice and mix well.
Garnish and Serving
Optionally garnish with sesame seeds or a sprinkle of furikake (Japanese rice seasoning). Note furikake is not vegetarian as it is made with dried fish. Serve it alongside miso soup, vegetable tempura or as part of a bento box
Storage
Refrigeration Store leftovers in an airtight container and keep in the fridge for 2 days. Reheat in the microwave or on a pan on low heat. Freezing: Yaki Onigiri is suitable for freezing and it freezes well. Just wrap each onigiri individually in cling film (plastic wrap) before freezing. Once you are ready to eat, reheat in the microwave. Do not thaw on the worktop or refrigerator. As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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