Yaki Onigiri aka grilled rice balls, yummm! These are comfort food to me, crispy, savory & delicious! They are also quick and easy to make. And there is no need to stuff these onigiri because the outside is grilled in coconut aminos or tamari for a crispy, crunchy, flavorful crust. These are amazing as a snack or meal.
If you’re new to Japanese cooking, these are a very common dish. Often these are made at home, they are also great camping or ‘on the go’ food. You can get yaki onigiri at ‘conbini’ or Japanese convenience stores or as street food. These can be grilled over fire or you can make them in a hot non-stick pan like in this recipe. 🙂
I love to have these as a snack or as a meal. To make this more filling I will serve them with kimchi or other pickles, soup and or a salad. These are also great to take on a picnic to share with friends, I can’t wait to do that again once the weather warms up. Need an onigiri press? Here is the one I have on Amazon: https://amzn.to/3jN4OWx
Have you tried onigiri before? Do you love the crispy crust you get from grilling or cooking rice?
Yaki Onigiri
Ingredients
- 1 cup sushi rice, dry
- water to cook the rice
- 1 tsp sea salt
- coconut aminos, soy sauce or tamari for coating
Instructions
- Wash and rinse your sushi rice. Then cook using your preferred method, I use a rice cooker.
- Once your rice has cooled slightly, add the sea salt and gently mix, fluffing your rice.
- Add your rice to an onigiri press or form into triangles by hand. This will yield 8 rice balls.
- Heat a non-stick pan to medium high heat and place your onigiri. After 2 minutes sprinkle a little bit of coconut aminos then flip, so the sauce side is on the pan. Let cook 1-2 minutes. Repeat until each side has been seasoned at least twice and are golden.
- Take off the heat and serve with pickles and miso soup or salad. Enjoy!
If you make these delicious grilled rice balls, please post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can see!
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