Yaki Onigiri Rice Balls
If there’s one snack that brings instant smiles to our table, it’s Yaki Onigiri—those golden, crispy grilled rice balls brushed in savory soy sauce. I first made them on a whim after seeing a picture online (probably while scrolling Pinterest with one hand and packing school lunches with the other), and they’ve become a mainstay ever since. They’re simple, comforting, and wildly satisfying in a way only crispy rice can be. It’s amazing how just a few ingredients can come together to create something that tastes like it took so much more effort than it did.
What I love about these is that they’re incredibly versatile. Sometimes I serve them plain for the kids with just a sprinkle of furikake, and other times I add a bit of grilled salmon or pickled plum in the center for a grown-up twist. They crisp up beautifully in a skillet or on the grill, and the smell alone will have everyone wandering into the kitchen to see what’s cooking.
The best part? These hold up well in lunchboxes and make a perfect after-school snack too. They’re satisfying, finger-friendly, and honestly kind of addictive. My husband says they remind him of crispy bits from the bottom of the rice cooker, and I take that as the highest praise. If you’re looking for a snack that delivers on flavor and texture with minimal fuss, this is it.
Questions I Often Get Asked About This Recipe
Can I use regular rice instead of short grain?
Short grain rice works best because it’s stickier, which helps the rice balls hold their shape. Long grain or basmati rice will fall apart when grilled.
Do I need a mold to shape them?
Not at all! You can shape them by hand. Just wet your hands with water and a pinch of salt to keep the rice from sticking.
Can I stuff them with fillings?
Yes! Try filling them with grilled salmon, tuna mayo, or even a cube of cheese. Just keep the filling small so it doesn’t fall out when grilling.
Can I make them ahead of time?
Yes, you can shape them ahead and refrigerate. Grill just before serving for the best crispiness.
What’s furikake, and is it necessary?
Furikake is a Japanese seasoning mix of seaweed, sesame, and other goodies. It’s optional but adds a delicious finishing touch.
What You Need to Make Yaki Onigiri Rice Balls
2 cups cooked short grain rice (preferably cooled to room temperature)
1 tablespoon neutral oil (vegetable or canola)
1½ tablespoons soy sauce
Optional: furikake for garnish or seasoning
Optional: small fillings like flaked grilled salmon, tuna, or umeboshi (pickled plum)
Special Equipment:
Non-stick skillet or grill pan
Rice paddle or spoon
Bowl of water with a pinch of salt (for shaping)
How to Make Yaki Onigiri Rice Balls
Prepare rice: Make sure the rice is cooked and cooled enough to handle. It should be slightly sticky.
Shape the rice balls: Wet your hands with the salted water. Take about ½ cup of rice and form it into a triangle or round shape, pressing firmly so it holds together. Repeat with remaining rice.
Grill or pan-fry: Heat a non-stick skillet over medium heat and add a bit of oil. Place rice balls in the pan and cook for about 3–4 minutes per side, or until crispy and golden.
Brush with soy sauce: Once both sides are golden, brush lightly with soy sauce and cook for another minute per side. The soy sauce will caramelize and add flavor.
Garnish and serve: Sprinkle with furikake if desired and serve hot.
Tips for Making the Best Yaki Onigiri
Use freshly cooked or slightly warm rice: It shapes better and sticks together nicely.
Wet hands before shaping: This prevents sticking and helps with smoother shaping.
Don’t overload with fillings: Keep them small and centered to avoid breakage.
Pan temperature matters: Too hot and they’ll burn; too cool and they won’t crisp. Medium heat is best.
Use a silicone brush for soy sauce: It gives better coverage without breaking the crust.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were such a hit with my kids! I added a little grilled salmon in the center and they gobbled them up. Definitely making again!”
⭐️⭐️⭐️⭐️ “I’ve been missing these since our trip to Japan, and this recipe totally hit the spot. Super easy too!”
⭐️⭐️⭐️⭐️ “I think I added a bit too much soy sauce the first time, but the second batch came out perfect. Great recipe.”
⭐️⭐️⭐️⭐️⭐️ “Crispy, savory, and totally addictive. These are a new staple in our house.”
⭐️⭐️⭐️⭐️ “They were good, but next time I might try stuffing them with something spicier for more flavor.”
Printable Recipe
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Yaki Onigiri (Grilled Rice Balls)
Yaki Onigiri—Japanese grilled rice balls—are the ultimate comfort snack. Crispy on the outside, tender on the inside, and brushed with savory soy sauce, they’re made with just a few ingredients and perfect for lunchboxes, snacks, or party platters. Customize them with fillings like grilled salmon or enjoy them plain with a sprinkle of furikake.
Ingredients
- 2 cups cooked short grain rice (preferably cooled to room temperature)
- 1 tablespoon neutral oil (vegetable or canola)
- 1½ tablespoons soy sauce
- Optional: furikake for garnish or seasoning
- Optional: small fillings like flaked grilled salmon, tuna, or umeboshi (pickled plum)
- Special Equipment:
- Non-stick skillet or grill pan
- Rice paddle or spoon
- Bowl of water with a pinch of salt (for shaping)
Instructions
- Prepare rice: Make sure the rice is cooked and cooled enough to handle. It should be slightly sticky.
- Shape the rice balls: Wet your hands with the salted water. Take about ½ cup of rice and form it into a triangle or round shape, pressing firmly so it holds together. Repeat with remaining rice.
- Grill or pan-fry: Heat a non-stick skillet over medium heat and add a bit of oil. Place rice balls in the pan and cook for about 3–4 minutes per side, or until crispy and golden.
- Brush with soy sauce: Once both sides are golden, brush lightly with soy sauce and cook for another minute per side. The soy sauce will caramelize and add flavor.
- Garnish and serve: Sprinkle with furikake if desired and serve hot.
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