Do you like rice? Do your kids like rice? Then you have to make Yaki Onigiri, grilled rice balls with a salt and soy sauce coating. I guarantee that this is the one snack that you will want to make for yourself. I don’t know when I had Yaki Onigiri for the first time, but ever since then, every time I see it on the menu, I order it. It is typically served with a yellow radish that has been pickled.
Tips for cooking Yaki Onigiri
- Use Kosher salt – I have tried coating the rice balls with table salt, and every time then come out waaay to salty. I think it has something to do with the salt particles being too small so the get into all the crevices of the rice. Kosher salt is the way to go for best tasting Yaki Onigiri.
- When packing get your hands a little wet with water – The rice is sticky so to prevent it not sticking to your hands, get your hands wet with a little water. You are able to pack the rice balls nice and tight, and the rice doesn’t stick to your hands.
- Have the rice sit out for 5 minutes to cool down before packing – Super hot rice equals super hot hands. You have to pack the rice balls super tight so this is much easier to do when the rice isn’t steaming hot.
So go ahead cook a couple of cups of rice, make some Yaki Onigiri, and up your Japanese snack game today.
- Rice cooker
- Non-stick Pan
- 2 cups Rice
- 1 tsp Kosher salt
- 1 tbsp Soy sauce
- 1 tbsp Vegetable oil
- Get Ingredients
- Wash and cook 2 cups of rice. I use Japanese rice as my preferred rice for Yaki Onigiri.
- When the rice is finished, put on a plate, spread it out, and I would have it cool down for about 5 minutes.
- As your rice is cooling down, add 1 tbsp of your vegetable oil to your pan and put on medium heat.
- Pick up about 1/4 of the rice and start shaping into a triangle with your hands. You will want to really pack the rice tight, if you don't then you risk the rice falling apart in the pan.
- After you have made your 4 rice balls, sprinkle your kosher salt on all sides of the rice balls.
- Now add brush on your soy sauce with either a grilling brush or your hands to get the outsides of the rice balls nice and coated. If I utilize a grilling brush I do 4 brushes per side to get the soy sauce on good. You don't want to soak the rice ball though, just coat it.
- Now add your 4 rice balls to the hot pan. I do about 2-3 minutes per side, and then flip to the other side of the rice ball. What you want is a the rice ball nice and grilled, with a coupe black marks, but not totally black. Think crispy not crunchy.
- Serve and eat!