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Yaki Onigiri
Grilled rice balls with a crispy outer shell brushed with fermented soybean paste & butter.
👥 6 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 1h🔥 Cook: 10 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
📝 Preparation Steps
1
Soak Japanese short grain rice for ⏱️ 30 minutes to one hour. Then, cook rice according to package directions in rice cooker or pot.
2
To make the sauce, mix 1 tablespoon tojang or miso paste, 1 teaspoon sugar, 1 tablespoon melted butter, and 1 tablespoon water. Set sauce aside.
tojang or miso paste1 tablespoonsugar1 teaspoonmelted butter (unsalted)1 tablespoonwater1 tablespoon
3
Once rice is done, make sure to let it cool for ⏱️ 10-15 minutes until its not hot to touch. Wet your hands with water and a little bit of salt. Add rice and filling of choice. Then add more rice on top of filling. Form rice ball in a triangle or shape of choice. For the rice ball tightly so it doesn't fall apart. Tip: Use plastic wrap to form in shapes if it's hard to form by hand. You can also put the shaped onigiri in the refrigerator for ⏱️ 30 minutes to hold the shape after forming.
water1 tablespoon
4
Heat pan on medium heat. When pan is hot, add avocado oil. Turn heat to low medium. Fry the rice ball for ⏱️ 1-2 minutes on each side until its crispy. Once the sides are crispy, brush some sauce on top.
5
Eat yaki onigiri when warm and crispy. If you want to save for later, leave in room temperature. If you want to save it overnight, I recommend to cover tightly and heat it up with a wet towel the next day. Keep in mind it will be less crispy when the rice is eaten as leftovers
Nutrition Facts
calories
382 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
2 g
sugar Content
1 g
sodium Content
130 mg
protein Content
6 g
trans Fat Content
0.1 g
cholesterol Content
5 mg
carbohydrate Content
67 g
saturated Fat Content
2 g
unsaturated Fat Content
6 g
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