Description
Crispy Yaki Onigiri are traditional Japanese grilled rice balls with a golden, crunchy exterior and a soft, comforting interior. Made from sticky short-grain rice seasoned with salt and soy sauce, then pan-fried to perfection and wrapped in toasted nori, these delightful treats evoke nostalgia and warmth, perfect for sharing or enjoying as a comforting snack.
Ingredients
Scale
Rice and Seasoning
- 2 cups cooked Japanese short-grain rice (preferably Koshihikari)
- 1 teaspoon salt (or to taste)
- 1 tablespoon soy sauce
Toasted Seaweed
- 2 sheets of nori seaweed, cut into rectangles
For Frying
- 2–3 tablespoons vegetable oil (neutral oil or sesame oil for nuttier flavor)
Instructions
- Prepare the Rice: Make sure your cooked Japanese short-grain rice is at room temperature. Spread freshly cooked rice on a plate to cool if necessary. Once cooled, gently mix in the salt and soy sauce, being careful not to crush the rice grains, to ensure even seasoning throughout.
- Shape the Onigiri: Slightly wet your hands to prevent sticking. Take a handful of the seasoned rice and shape it into a compact triangle or round ball, pressing firmly enough to hold its shape but not so hard that the rice becomes overly dense.
- Toast the Nori: Lightly toast the nori sheets over an open flame or in a dry skillet for a few seconds on each side until aromatic and crisp, but not burnt. This enhances its flavor and makes it easier to wrap around the onigiri.
- Heat the Oil: Warm 2-3 tablespoons of vegetable oil in a skillet over medium heat. Test if the oil is hot enough by dripping a few drops of water into the pan; if they sizzle, the oil is ready.
- Fry the Onigiri: Place the shaped rice balls into the hot oil. Fry for about 3-4 minutes on each side until the exterior turns golden brown and crispy. Don’t worry if the surface looks a little uneven—this adds to their charm.
- Drain and Wrap: Remove the onigiri from the pan and let them drain on paper towels to remove excess oil. Wrap each crispy rice ball with a piece of toasted nori to add texture and flavor.
- Serve: Serve warm, optionally with pickled cucumbers or a small dollop of wasabi for an extra kick. Enjoy immediately for the best texture and flavor.
Notes
- Use short-grain Japanese rice for best stickiness and shape retention.
- Adjust salt and soy sauce to your taste preferences.
- Freshly toasted nori adds the best aroma and texture.
- You can substitute vegetable oil with sesame oil for a nuttier flavor.
- Try adding fillings like sautéed mushrooms or leftover curry for variety.
- Onigiri tastes best fresh but can be reheated gently to restore crispiness.
- Pair with pickles or miso soup for a more balanced meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Appetizer
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 onigiri (approx. 100g)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: yaki onigiri, grilled rice balls, Japanese snack, crispy onigiri, rice balls recipe, easy Japanese appetizer
