These yaki onigiri are crispy on the outside and soft on the inside, topped with umami-rich miso and scallion paste. They are simple, easy to make, but very satisfying. Enjoy as a meal or even as a healthy snack!
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What is Yaki Onigiri
Yaki onigiri are Japanese rice balls grilled in a pan (or on a charcoal grill) to add a beautiful crunchy layer on the outside. The rice inside remains soft and fluffy, giving a pleasant contrast in texture.
They are often seasoned simply with lightly sweetened soy sauce, or others such as miso, butter or even teriyaki sauce.
In the following version, rice balls are crisped in a pan and tossed with a flavorful miso-scallion paste packed with savory, umami, and sweet flavor.
How to shape onigiri
I prefer to use cling film to shape the onigiri. Compared to shaping with your hands, it's less messy and hygienically safer, especially if you want to carry them with you for a couple of hours or store them for later.
That said, you can also use your hands. Wet both hands with water first to prevent sticking. Then take the rice in your cupped hands and shape it into a triangle.
And I must add… Don't worry if they aren't the perfect shape! Your rice balls will still be delicious.
Ingredients for this recipe
- sesame oil
- Shallot
- miso paste – Make sure you choose a gluten-free type.
- Viewfinder
- Japanese cooked rice – Also known as Sushi rice. Be sure to use short or medium grain white rice as they stick together well. Brown rice works but will be more crumbly than white rice.
- Nori seaweed
- salt
How to prepare yaki onigiri with miso and shallots
1. Cook the shallot. Heat the sesame oil in a pan. Cook the shallot for one minute or until tender.
2. Season the shallot. Add the miso and mirin. Cook for another minute. Set aside.
3. Form the onigiri. Divide the rice into four portions and shape into meatballs. Wrap each portion of rice and shape it into a triangle (or flat round shape).
4. Sear the onigiri. Heat a pan and lightly grease or grease it with oil. Sear the rice balls on both sides until crispy and golden.
5. Assemble. Arrange the rice balls on the seaweed squares and cover with the miso and shallot paste. Sprinkle with a little salt.
*See recipe card below for detailed instructions.
Suggestions
If you prefer a firmer paste, chop the shallots coarsely (I prefer it this way), while if you prefer a smoother paste, chop the shallots.
Frequent questions
YES! I recommend wrapping these rice balls individually and carrying longer nori sheets separately. Wrap the rice balls in nori right before eating.
Any type of miso works, but I like to use yellow miso since it has a balanced funky and nutty flavor. If you use white miso, it will have a lighter flavor with a little sweetness.
These yaki onigiri can be stored in the refrigerator for up to 3 days. To reheat it, place it in the microwave for about 20 seconds each piece or heat it in a pan with a little oil.
They can also be individually wrapped and frozen for up to two months.
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Recipe
These yaki onigiri are crispy on the outside and soft on the inside, topped with umami-rich miso and scallion paste. They are simple, easy to make, but very satisfying. Enjoy as a meal or even as a healthy snack! This recipe is gluten-free and vegan.
ingredients
- 2 teaspoon sesame oil
- 5 stems shallot chopped
- 1 table spoon miso
- 1 table spoon viewfinder
- 3 cups Japanese cooked rice
- 1 sheet me neither divided into 4 squares
- Salt to taste
Prevents the screen from going dark
Instructions
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Heat the sesame oil in a pan. Cook the shallot for one minute or until tender.
-
Add the miso and mirin. Cook for another minute. Set aside.
-
Divide the rice into four portions and shape into meatballs. Wrap each portion of rice and shape it into a triangle (or flat round shape).
-
Heat a pan and lightly grease or grease it with oil. Sear the rice balls on both sides until crispy and golden.
-
Arrange the rice balls on the seaweed squares and cover with the miso and shallot paste. Sprinkle with a little salt.
Notes
Types of Miso: Yellow miso adds a balanced funky and nutty flavor. With white miso it will have a lighter taste with a slight sweetness.
Nutrition
Serving: 1rice ballCalories: 164kcalCarbohydrates: 31GProtein: 3GFat: 3GSaturated fats: 0.4GPolyunsaturated fats: 1GMonounsaturated fat: 1GSodium: 200mgPotassium: 66mgFiber: 2GSugar: 2GVitamin A: 186UIC vitamin: 3mgSoccer: 16mgIron: 1mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
