Yaki Onigiri are regular Onigiri that have been grilled or fried to crispy, golden brown perfection!
Course snacks
Cuisine Japanese
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Calories 367kcal
Author Robin Donovan
Ingredients
2tablespoonsneutral flavored cooking oil
6onigiriJapanese rice balls, filled or unfilled, at room temperature
1/4cupsweet soy sauceyakisoba sauce, or unagi sauce
Chopped chives or toasted sesame seedsoptional, for garnish
Instructions
First heat a cast iron skillet over medium-high heat. When the pan begins to warm up, add enough oil to coat the bottom
Add the onigiri and cook until the bottom is crisp and golden brown and releases easily from the skillet.
Using a thin spatula, lift the onigiri and then flip it over. Cook until the second side is browned and crisp.
Brush the top with the sauce and flip over. Brush the other side with sauce and flip to cook for a few seconds on the second side. This step caramelizes the sauce.
Remove from the skillet and serve immediately, garnished with chives or sesame seeds if desired.
Notes
Yaki Onigiri are best eaten just after cooking. You can let the onigiri stand for several hours at room temperature before searing them. You can also refrigerate the onigiri before searing them. Wrap them tightly in plastic wrap and refrigerate for up to 2 days. Bring them to room temperature before searing.You can also freeze the onigiri rice balls by wrapping them tightly in plastic wrap. Freeze them for up to 3 months. To reheat them, wrap the onigiri in a damp towel and microwave for 30 seconds.