Grilled Rice Balls (Yaki Onigiri)

Name: Grilled Rice Balls (Yaki Onigiri)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japan
Ingredients: 4 cups (800 g) cooked Japanese short-grain rice (preferably freshly cooked and slightly warm); 2 tablespoons (30 ml) soy sauce; 1 tablespoon (15 ml) mirin; 1 teaspoon (5 ml) toasted sesame oil; Vegetable oil or neutral oil for brushing the grill

焼きおにぎり Yaki OnigiriSay it: YAH-kee oh-nee-GEE-ree

By the Passport Plate editors. Published November 13, 2026.

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Yaki onigiri are simple yet irresistible Japanese grilled rice balls. Made from plain steamed rice shaped into triangles or rounds, they are brushed with a savory soy-sauce glaze and cooked over high heat until the exterior becomes golden and delightfully crispy while the inside stays soft and chewy. Found across Japan in izakayas, street stalls, and home kitchens, they are a beloved comfort food enjoyed as a snack, side dish, or light meal any time of day. The contrast of textures and the caramelized umami flavor make them special.

Grilled Rice Balls (Yaki Onigiri)

焼きおにぎり, Yaki Onigiri

Pronounced YAH-kee oh-nee-GEE-ree

Serves: 4
Prep: 15 min
Cook: 20 min
Total: 35 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains gluten, soy. Check labels on packaged ingredients.

Ingredients

4 servings

4 cups (800 g)800 g (4 cups) cooked Japanese short-grain rice (preferably freshly cooked and slightly warm)
2 tablespoons (30 ml)30 ml (2 tablespoons) soy sauce
1 tablespoon (15 ml)15 ml (1 tablespoon) mirin
1 teaspoon (5 ml)5 ml (1 teaspoon) toasted sesame oil
Vegetable oil or neutral oil for brushing the grill

Method

Mix the soy sauce, mirin, and sesame oil in a small bowl to make the glaze. Set aside.
Wet your hands with water to prevent sticking. Scoop about ¾ cup (150 g) of warm rice and gently shape it into a firm triangle or oval patty about ¾ inch (2 cm) thick. Repeat with the remaining rice to make 8 rice balls.
Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat. Lightly brush the surface with oil.
Place the rice balls on the hot surface. Cook undisturbed for 4–5 minutes until the bottom is lightly golden and releases easily.
Carefully flip each rice ball. Brush the top with a thin layer of the soy glaze. Cook for another 4 minutes.
Flip again, brush the second side generously with glaze, and cook 2–3 minutes until the glaze caramelizes and the edges turn crisp and fragrant.
Flip one final time and brush with any remaining glaze. Cook 1–2 minutes more until both sides are deeply golden and crispy.
Remove from heat and serve immediately while the crust is at its crunchiest.

Regional variants

Some cooks add a small piece of umeboshi, salted salmon, or katsuobushi inside the rice before shaping. In certain regions a miso-based glaze (miso mixed with mirin and sugar) is used instead of soy sauce.

Cook's notes

Use freshly cooked rice that is still a little sticky; day-old rice can be too dry and may fall apart.
Keep a small bowl of water nearby to wet your hands between shaping each onigiri.
For extra flavor, wrap a strip of nori around the base of each grilled ball just before serving.

Serve with

Hot green tea, miso soup, or grilled fish and pickles for a simple meal.

Make ahead and storage

Best eaten fresh, but leftovers can be refrigerated up to 1 day and reheated in a hot skillet to restore crispness.

Grilled Rice Balls (Yaki Onigiri)