Yaki Onigiri Recipe

Yaki Onigiri

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You need just three ingredients to make these savory and salty Japanese snacks.

Marianne Williams

Published on January 9, 2024

Tested by

Food & Wine Test Kitchen

Yaki Onigiri — Photo:
Christopher Testani / Food Styling by Victoria Granof / Prop Styling by Thom Driver

Active Time:

35 mins

Total Time:

1 hr 35 mins

Yield:

6 servings

This popular Japanese snack of grilled, soy sauce–basted rice balls requires just a few ingredients. All you need is short-grain white rice, water, furikake, soy sauce, and cooking spray, then you are ready to shape the onigiri. Our version uses the broiler to create a deliciously crunchy, toasted crust that makes these rice balls easy to enjoy.

Frequently asked questions

What is furikake?

Furikake is a Japanese seasoning made of dried seaweed (nori), sesame seeds, salt, sugar, and often dried fish, such as bonito, shrimp, or salmon flakes. It’s a crunchy, salty, and savory addition to rice, noodles, vegetables, and even popcorn.

Can onigiri be made ahead of time?

While the yaki onigiri are best enjoyed fresh and crispy, leftovers can be tightly wrapped and stored in the refrigerator for up to two days.

Notes from the Food & Wine Test Kitchen

Dip your hands in water to help prevent the rice from sticking to your palms when shaping the onigiri.

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Ingredients

3 cups uncooked Japanese short-grain white rice (such as Koshihikari)
3 cups water
Cooking spray
1 tablespoon furikake, divided
1/4 cup plus 2 tablespoons soy sauce

Directions

Place rice in a large bowl; add cold water to cover. Wash rice, agitating the grains using your hand, 10 to 15 seconds. Drain and repeat 4 to 5 times until water is mostly clear. Drain well; rinse in a fine wire-mesh strainer, 10 to 15 seconds. Drain completely. Combine rice and 3 cups water in a 4-quart saucepan; let rice soak, uncovered, at room temperature until grains are plump and opaque, 30 minutes.
Bring rice and soaking water to a simmer, uncovered, over medium-high. Cover with a tight-fitting lid; reduce heat to low, and cook, undisturbed, 13 minutes. Remove from heat; let rice steam, covered, 10 minutes. Uncover and fluff rice with a fork.
Preheat oven to broil with rack 6 inches from heat. Lightly coat a large rimmed baking sheet with cooking spray; set aside. Stir together 1 cup warm cooked rice and 1/2 teaspoon furikake in a small bowl using a fork. Shape seasoned rice into a lightly packed ball using dampened hands. (Alternatively, swirl bowl in a circular motion on a flat surface until rice forms a loose ball.) Using your hands, gently shape rice ball to form a 2-inch-tall rounded pyramid shape. Transfer to prepared baking sheet. Repeat with remaining 5 cups cooked rice and remaining 2 1/2 teaspoons furikake.
Broil onigiri in preheated oven until crispy, 6 to 8 minutes. Remove from oven. Brush evenly with soy sauce; continue broiling, turning occasionally, until evenly browned, 6 to 8 minutes. Serve immediately.