Savory & Sweet Grilled Onigiri (Yaki Onigiri)
Savory & Sweet Grilled Onigiri (Yaki Onigiri)
Japanese Home Cooking Recipe: Easy & Delicious Yaki Onigiri
Introducing ‘Yaki Onigiri’, the perfect dish for using up leftover rice, a hearty meal, or a delightful lunchbox treat! More than just a simple rice ball, brushing it with a sweet and savory soy sauce glaze and grilling it until golden brown creates a crispy exterior and a wonderfully moist interior, bursting with umami. Making a large batch and freezing them means you can enjoy a quick and satisfying meal anytime by simply microwaving them. Get ready to make some delicious Yaki Onigiri!
Main Ingredients- 4 servings of cooked rice (warm)
- 1 can (150g) tuna, drained
- 2 servings of furikake (rice seasoning, your favorite flavor)
Seasoning- 4 Tbsp sesame oil
Soy Glaze for Yaki Onigiri- 2 Tbsp dark soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 0.5 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
Measurement- Measured with a rice spoon
- 4 Tbsp sesame oil
Soy Glaze for Yaki Onigiri- 2 Tbsp dark soy sauce
- 1 Tbsp mirin (sweet rice wine)
- 0.5 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
Measurement- Measured with a rice spoon
- Measured with a rice spoon
Cooking Instructions
Step 1
Today, we’re making ‘Yaki Onigiri’ – crispy on the outside, moist on the inside, with a delightful savory flavor! We’ll divide 4 servings of rice into two bowls: one for furikake onigiri and the other for tuna onigiri. Let’s enjoy these two delicious variations!
Step 2
First, for the furikake onigiri, take 2 servings of rice in a bowl. Add 2 servings of furikake and 2 tablespoons of sesame oil. This adds a wonderful nutty aroma and flavor.
Step 3
Using a spatula or your hands, gently mix the ingredients without mashing the rice grains. Ensure the furikake and sesame oil are evenly distributed, coating each grain of rice. This is key for flavor.
Step 4
Now, it’s time to shape the rice. Lightly dampen your hands with water to prevent sticking. Take a handful of the seasoned rice and form it into a plump triangular shape. Don’t press too hard, or the rice might become dense.
Step 5
Next, let’s make the tuna onigiri. In another bowl, place 2 servings of rice and add 1 can of drained tuna. Also, add 2 tablespoons of sesame oil. Draining the tuna thoroughly prevents the rice from becoming soggy and keeps the flavor clean.
Step 6
Using a spatula or a fork, gently combine the tuna, rice, and sesame oil. Mix well so the tuna is distributed evenly throughout the rice.
Step 7
Similar to the furikake onigiri, lightly wet your hands and take portions of the tuna rice mixture. Shape them into plump triangles. You can also make them round if you prefer.
Step 8
Lightly wetting your hands when shaping rice balls helps prevent sticking and makes them easier to form. Be careful not to use too much water, as it can make the rice mushy.
Step 9
Now, let’s prepare the essential soy glaze for our Yaki Onigiri! In a small bowl, combine 2 tablespoons of dark soy sauce, 1 tablespoon of mirin, 0.5 tablespoon of sugar, and 1 tablespoon of corn syrup or oligodang. Stir until the sugar is dissolved. (Measurements are based on a standard rice spoon.)
Step 10
Using a pastry brush, generously coat both sides of the onigiri with the soy glaze. If you don’t have a brush, the back of a spoon works perfectly too. Applying the glaze evenly is crucial for a delicious result.
Step 11
Voilà! It’s time for these delicious onigiri to transform into Yaki Onigiri. Just looking at them makes you hungry, right?
Step 12
Lightly oil a preheated pan and cook the onigiri over medium-low heat. If the heat is too high, the outside will burn before the inside is cooked through.
Step 13
Because of the soy glaze, they can burn easily. Stay close to the pan and continuously flip the onigiri using a spatula or tongs. Cook until they are beautifully golden brown, with a texture similar to crispy rice crust (nurungji).
Step 14
And there you have it – Yaki Onigiri, with a wonderfully crispy, crust-like exterior and a soft, sweet, and savory glaze inside! They’re so flavorful, you won’t be able to stop at just one.
Step 15
Making a large batch like this is incredibly convenient! Wrap each one individually in plastic wrap and store them in the freezer. When a craving strikes, simply microwave one for a quick and satisfying meal. They’re perfect as a handy emergency food for busy days!
