Yaki onigiri (pan toasted rice balls) v1

This will be the first in a series of yaki onigiri(焼きおにぎり) posts.

 

Yaki onigiri are essentially baked or pan toasted rice balls seasoned with soy sauce, mentsuyu and other ingredients.

If you’ve never had this before it’s a pretty tasty snack and you can make mass produce them and then freeze the leftovers for a later time if you don’t end up eating them all.

The image below is the rice mold that I use to make the triangle shape, if you dont have one of these you can use plastic wrap and your hands as an alternative.

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Like a novice I screwed up and didn’t push down hard enough when I was making the omusubi (triangle shape rice) and it just fell apart on the pan. Don’t let this happen to you.

No bueno!!!

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Print Recipe
Yaki onigiri (baked/fried rice balls) v1 BigOven - Save recipe or add to grocery list Yum
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Mix cooked rice with shoyu and mentsuyu.
  2. Press firmly and mold into the desired shape.
  3. Using a cast iron skillet add a bit of sesame oil to the pan. On medium low heat, toast rice balls about 2-3 minutes per side until rice gets crispy.
Recipe Notes

An alternative to using the stove is to toast the rice balls, you can use an oven or toaster and toast until the outside gets crispy.

You can also add additional flavor and crispiness by basting the rice balls with a brush prior to toasting. Use a 1-1 mixture of soy sauce to mentsuyu.

To create a more complex flavor, mix in sesame seeds and or katsuobushi (bonito fish flakes)

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

4 thoughts on “Yaki onigiri (pan toasted rice balls) v1

  • November 25, 2016 at 11:24 pm
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    I enjoy making and eating onigiri especially the toasted version but have never thought of combining the soy sauce with the rice. Something I have to try the next time I get the craving. I also enjoy adding a bit of something to the middle like tuna salad. Maybe one day I’ll try umeboshi. 🙂

    Reply
    • November 26, 2016 at 11:59 am
      Permalink

      if you want to be really decadent there are recipes that use butter. i was debating whether or not to make them with that, but since i was trying to be healthy i skipped. i’ve been meaning to post regular onigiri (stuffed with umeboshi, salmon, tuna etc) but have been so busy with my other posts i never got around to it! slowly, but surely i will have one for those too 🙂

      Reply
      • November 26, 2016 at 12:47 pm
        Permalink

        I cook for one so when I get a sushi craving and make a pot of rice for a few regular or hand rolls, I often use the leftovers to make onigiri. Or donburi. 🙂

        Reply
        • November 27, 2016 at 7:17 pm
          Permalink

          those are great ways to use leftover rice!

          Reply

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