Yaki Onigiri

grilled yaki onigiri with seaweed brushed with soy sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Fragrant grilled Japanese rice seasoned with seaweed and grilled with a brushing of savory soy sauce


  • 2 cups Uncooked short-grain white rice
  • 480ml Water (2 cups)
  • 1/4 cup Furikake, aka Japanese seaweed seasoning, optional
  • 60ml Soy sauce (1/4 cup)
  • 6 cubes of Mozzarella cheese, optional


  1. Wash the uncooked rice under running water until the water runs clear
  2. Combine the rice and water in a rice cooker and cook until done (or use your preferred method of cooking rice)
  3. Once cooked allow the rice to cool slightly, it should be cool enough to hold with your hands
  4. Add the furikake and mix until combined
  5. Divide the rice into 6 portions and roll into a rough ball
  6. Add a piece of cheese in the center of each ball (optional)
  7. Using your hands or an onigiri mold shape each ball of rice into a triangular shape (If using your hands: cup one hand into a "C" shape and hold the other palm beneath flat, then continue to rotate the ball of rice, using the cupped hand to form the three points of the triangle)
  8. Preheat a charcoal grill or frypan (use a little vegetable oil or butter to prevent the rice ball from sticking)
  9. Add the rice ball a cook on both sides until lightly toated
  10. Using a pastry brush both sides of the onigiri with soy sauce
  11. Continue to cook, turning occasionally, until the onigiri is cooked to your preferred level of char
  12. Serve immediately!

Keywords: onigiri, rice ball, soy sauce, japanese, izakaya, grilled, hibachi

Shopping cart0
There are no products in the cart!
Continue shopping