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Yaki Onigiri

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Introduction

Welcome to our Yaki Onigiri recipe, a delicious and fun twist on the traditional Japanese rice balls. This easy-to-follow guide will walk you through making your own perfect yaki (grilled) onigiri at home.

Tips for this recipe

  • For best results, use short-grain Japanese rice and let it cool slightly before forming the balls.
  • Grill over medium heat to achieve a crispy exterior while keeping the inside tender.
  • Dip each onigiri in your favorite sauce or make one from scratch for an extra personal touch.

Why you will love this recipe

Yaki Onigiri brings the joy of Japanese cuisine right into your kitchen. The combination of fluffy rice, savory flavors from the onion and garlic mixture, and a satisfying crunch makes it an irresistible snack or meal.

Ingredients

Pour 10 yaki onigiri :

  • 330g de riz à sushi
  • 415g d’eau

après cuisson : furikake
Vinaigre à sushi :

  • 50g de sucre
  • 10ml de mirin
  • 70ml de vinaigre de riz
  • 5g de sel

Pour le thon pimenté :

  • 55g de mayonnaise
  • 10g de sriracha
  • 140g de thon en boite (poids net égoutté)

Adviced equipment

  • Nonstick Skillet (Size: Medium)
  • Silicone Baking Mat
  • Digital Instant-Read Meat Thermometer
  • Yakisoba & Sushi Noodle Strainer
  • Bamboo Sushi Mat (Mako)
  • Microplane Grater
  • High-Speed Blender
  • Digital Kitchen Scale

History of the recipe

The concept of onigiri, or rice balls, dates back to ancient Japan. The addition of grilled (yaki) elements signifies a more recent evolution in Japanese cuisine. Yaki Onigiri is believed to have gained popularity during the Meiji era as part of efforts to modernize food preparation and presentation.

Fun facts about this recipe

Did you know? The art of shaping onigiri is not just culinary but also a form of Japanese folk art. Today, yaki Onigiri showcases the versatility and creativity in modern adaptations while honoring its rich history.

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Yaki Onigiri

Yaki Onigiri

amanda

Equipment

  • - Nonstick Skillet (Size: Medium)

  • - Silicone Baking Mat

  • - Digital Instant-Read Meat Thermometer

  • - Yakisoba & Sushi Noodle Strainer

  • - Bamboo Sushi Mat (Mako)

  • - Microplane Grater

  • - High-Speed Blender

  • - Digital Kitchen Scale

Ingredients

  • 330g de riz à sushi

  • 415g d’eau

  • 50g de sucre

  • 10ml de mirin

  • 70ml de vinaigre de riz

  • 5g de sel

  • 55g de mayonnaise

  • 10g de sriracha

  • 140g de thon en boite (poids net égoutté)

Instructions

1

Instruction 1

Use 1 cup of hot (or warm) cooked Japanese short grain rice per serving. Add the rice to a small bowl (like a cereal bowl) just big enough to hold it. Jiggle the bowl, moving it in a flat, circular motion, like the motion of a hula hoop, until the rice forms into a ball on its own—a neat kitchen trick Tadashi's mom taught him. This motion packs the rice so it holds together when it grills.
2

Instruction 2

Wet your hands and place the ball of rice between your cupped palms. Now squeeze, flip, and turn the rice ball several times to form it into a triangular shape. This motion takes a little practice, but after a few yaki onigiri, you'll get the hang of it. Make sure not to compact the rice too tight; you want it to just stick together.
3

Instruction 3

Grill yaki onigiri over medium heat. If the fire's too hot, the rice will burn. We like to place the yaki onigiri along the cooler edges of a grill while other foods cook in the hotter center. Watch the rice carefully while it grills; perfect yaki onigiri need constant attention.
4

Instruction 4

There are two basic ways to prepare Japanese rice: rice cooker or stovetop. If you have an electronic rice cooker, wash and rest the rice as we describe below, then follow cooker instructions. To prepare rice on the stovetop, an enameled cast-iron or cast-iron pot works best because these heavy pots do such a great job distributing heat.
5

Instruction 5

Makes 4 cups of rice 2 cups Japanese short-grain white rice 2 cups water
6

Instruction 6

Wash the rice to remove surface starch by placing the rice in a bowl, filling it with water, and swirling the rice with your hand. Drain off the milky liquid. Repeat 3 or 4 times until the water becomes clear enough to see the rice. Wash quickly; the entire process should take no longer than 3 minutes (soaking the rice in the washing water too long can cloud its flavor). Strain the rice into a colander, cover it with a clean kitchen towel, and let it rest for 15 minutes, so the grains naturally rehydrate, which helps them cook evenly.
7

Instruction 7

Add the rice and 2 cups of water to a pot. Cover and bring to a boil over high heat. Decrease the heat to medium and cook 10 minutes, until you smell a beautiful rice aroma in the steam escaping from the pot. Be careful not to overcook, or you'll burn the rice. Turn off the heat and let the covered pot sit for 10 minutes, a critical step that completes the cooking process. Uncover the pot, gently stir the rice with a large spoon to fluff it up, and it's ready.
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