These yaki onigiri are crispy on the outside and fluffy on the inside, topped with umami-rich miso scallion paste. They are simple, easy to make, yet very satisfying. Enjoy as a meal or even as a healthy snack!
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What is Yaki Onigiri
Yaki onigiri are Japanese rice balls grilled in the pan (or over the charcoal grill) to add a beautiful crunchy layer on the exterior. The rice on the inside is kept soft and fluffy, giving a nice contrast in the texture.
They are often seasoned simply with lightly sweetened soy sauce, or others such as miso, butter, or even teriyaki sauce.
In the version below, the rice balls are crisped up in the pan, and topped with flavorful miso scallion paste that is packed full of savory, umami, and sweet flavor.
How to shape onigiri
I prefer to use cling wrap to shape the onigiri. Compared to shaping with hands, it is less messy and hygienically safer especially if you would like to carry them around for a couple of hours or save for later.
That said, you can also use your hands. Wet both of your hands with water to prevent sticking first. Then you take the rice in your cupped hands and shape it into a triangle.
And I have to add... Don't worry if they are not perfectly shaped! Your rice balls will still be delicious.
Ingredients for this recipe
- Sesame oil
- Scallions
- Miso paste - Make sure to pick a gluten-free type.
- Mirin
- Japanese cooked rice - Also known as sushi rice. Make sure to use short to medium grain white rice as they stick together well. Brown rice works but will be more crumbly than white rice.
- Nori seaweed
- Salt
How to make yaki onigiri with miso scallion
1. Cook the scallion. Heat up the sesame oil in a pan. Cook the scallion for one minute or until tender.
2. Season the scallion. Add in the miso and mirin. Cook for another minute. Set aside.
3. Shape the onigiri. Split the rice into four portions and make rice balls. Cling wrap each portion of rice and shape into a triangle (or flat round shape).
4. Sear the onigiri. Heat up a pan and lightly grease or spray with oil. Sear the rice balls on both sides until crispy and golden brown.
5. Assemble. Place the rice balls on seaweed squares, and top with miso scallion paste. Sprinkle with some salt.
* See below recipe card for detailed instructions.
Tips
If you like more texture in the paste, cut the scallions coarsely (I prefer this way), and if you would like a smoother paste, mince the scallions.
Frequently asked questions
Yes! I recommend to cling wrap these rice balls individually, and carry longer nori sheets separately. Wrap the rice balls with nori right before eating.
Any type of miso works but I like to use yellow miso since it has a balanced flavor of funkiness and nuttiness. If you are using white miso, it will have a lighter taste with a bit of sweetness.
These yaki onigiri can be kept in the fridge for up to 3 days. To reheat, microwave for about 20 seconds per piece or heat up in a pan with a little bit of oil.
They can also be cling wrapped individually and frozen for up to two months.
You may also like...
- Chicken Onigiri (Japanese Rice Balls)
- Baked Sushi Cups with Spicy Shrimp
- Crunchy Tuna Uramaki (Inside-out Sushi)
Recipe
Yaki Onigiri with Miso Scallion (Grilled Rice Balls)
Ingredients
- 2 teaspoon sesame oil
- 5 stalks scallions chopped
- 1 tablespoon miso
- 1 tablespoon mirin
- 3 cups Japanese cooked rice
- 1 sheet nori split into 4 squares
- Salt to taste
Instructions
- Heat up the sesame oil in a pan. Cook the scallion for one minute or until tender.
- Add in the miso and mirin. Cook for another minute. Set aside.
- Split the rice into four portions and make rice balls. Cling wrap each portion of rice and shape into a triangle (or flat round shape).
- Heat up a pan and lightly grease or spray with oil. Sear the rice balls on both sides until crispy and golden brown.
- Place the rice balls on seaweed squares, and top with miso scallion paste. Sprinkle with some salt.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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