Learn how to make yaki onigiri right at home with this easy recipe. Made with a savory teriyaki salmon filling (optional), this popular Japanese snack is family-friendly, delicious, and so satisfying! And if onigiri is your thing, check out my Tuna Onigiri recipe too!
What Is Yaki Onigiri
Yaki onigiri are Japanese rice balls that are grilled to create a crispy, slightly charred exterior. The rice is first molded into a triangle shape or oval shape and then cooked over the stove until it turns golden brown on both sides. While grilling, it is coated with soy sauce, for deep umami flavor and to help to caramelize the surface.
Unlike typical onigiri, which is usually wrapped in seaweed (or nori sheet), this version highlights the crunchy, savory exterior. It is enjoyed as a simple snack or side dish, with or without fillings, though common fillings include salmon (like we’re making today!).
Why You’ll Love This Perfect Yaki Onigiri
Yaki onigiri (or grilled rice balls) is a crispy, crunchy version of regular onigiri. The good news is, that this traditional Japanese snack is quite simple to make at home. They are traditionally made by grilling until golden and crisp, but they are now more commonly made by pan frying on the stovetop.
While they are traditionally made with just seasoned rice, I like to add a bit of filling depending on what I have on hand. I’ve recently been adding teriyaki salmon in the center, and both my kids have been loving it for their afternoon snack. It’s so flavorful and tasty.
If you’re loving these Asian snack recipes, don’t miss out on these Korean Rice Balls, this Spicy Tuna Crispy Rice, or these Steamed Pork Buns!
Watch a Short Video of This Recipe
Ingredient Notes
- sushi rice: This is Japanese short-grain rice and we love it in this recipe because it sticks together quite nicely to form the shape.
- water
- soy sauce: Tamari sauce can also be used if gluten-free.
- potato starch
- avocado oil
Teriyaki Salmon Filling
While you don’t have to fill these, I love a good filling! Feel free to use this or omit it as preferred.
- soy sauce
- honey
- rice vinegar
- sesame oil
- garlic powder
- avocado oil
- ground ginger
- salmon filet
- salt
Step-by-Step Instructions
Step 1: Rinse rice under cold running water until the water runs clear. Add rice and water to a rice cooker and cook according to the manufacturer’s instructions. You can also cook in the Instant Pot: Add water and rice to the Instant Pot liner and close the lid, making sure the release valve is in the sealing position. Cook on high pressure for 6 minutes. Once it beeps to a finish, naturally release pressure for 10 minutes. While the rice is cooking, cook the salmon.
Step 2: Combine salmon filling sauce ingredients (soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ground ginger) in a small bowl and stir together.
Step 3: Heat avocado oil in a cast iron pan or another frying pan over medium-high heat until shimmering. Add salmon skin side down and sprinkle the top with salt. Cook for 4 minutes without moving, then flip. Reduce the heat to medium heat and pan fry until cooked through, about 3-5 minutes.
Step 4: Transfer the salmon to a bowl, then discard the skin. Add the sauce, and use a fork to flake and stir to combine with the sauce.
Step 5: When the rice is done, add 2½ tbsp of soy sauce and mix well until uniform in color.
Step 6: Once the rice is cool enough to handle but still warm, assemble the onigiri – keep in mind that you’ll pack the rice more compactly than a regular onigiri for yaki onigiri:
If shaping by hand: Wet your hands with water (I recommend keeping a bowl of water nearby) to keep the rice from sticking. Grab about 1/2 cup of rice with your wet hands, then flatten it out into a circle. Add 1 tbsp of the salmon filling to the center, then cover with the surrounding rice to make a flattened ball – you can add a bit more rice to cover the salmon if needed. Use your fingers to shape the ball into a tight flattened triangle.
If using a mold: Wet the inside of the mold with water and fill it with 1/4 cup of rice evenly. Add 1 tbsp of salmon filling to the center, then cover the top with another 1/4 cup of rice. Close the mold, flatten it tightly, and remove.
Step 7: Place the shaped onigiri on a parchment paper-lined plate or a wooden cutting board. Sprinkle the front and back with potato starch in an even layer. I like to use a small mesh strainer.
Step 8: Heat avocado oil in a skillet over medium-low heat. Add the onigiri in a single layer without touching each other. Pan fry undisturbed for 6-8 minutes until a golden, crispy crust forms on the bottom. Flip and repeat, adding more oil if needed. I also like to cook the 3 sides of the onigiri for about 1 minute each to get them golden brown, but this is optional.
Expert Tips
- Once grilled, it’s common to brush the rice with a soy sauce or miso sauce mixture, but I like to season the rice before shaping and grilling so the flavors are dispersed evenly.
- Adding potato starch to the outside helps achieve a crispy exterior, with chewy and fluffy rice on the inside.
- You can shape your onigiri by hand, but I recommend an onigiri mold for a much quicker and easier process. I used the triangular shape for mine.
Storage Tips
These are best eaten right away, but can last for 2-3 hours at room temperature. If not eating the same day, you can wrap each onigiri tightly in plastic wrap, place it in an airtight container, and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
The rice will harden when chilled. Defrost frozen onigiri in the fridge overnight. When ready to enjoy, reheat in the microwave or pan fry until warm. You could also try reheating in the air fryer for a couple of minutes.
Recipe FAQs
No, this is not a requirement, but it does speed up the process quite a bit and makes them all uniform. I used this mold.
Yes! If you don’t want to fill your yaki onigiri, simply skip those steps and make the crispy rice balls without it.
Crispy Yaki Onigiri Recipe (Grilled Rice Balls)
Ingredients
- 1 cup sushi rice Japanese short grain rice
- 1¼ cup water
- 2½ tbsp soy sauce or tamari sauce, for gluten free
- 1 tsp potato starch
- 1 tbsp avocado oil plus more, if needed
Teriyaki Salmon Filling
- 1 tbsp soy sauce or tamari sauce, for gluten free
- 1/2 tbsp honey
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1 tsp garlic powder
- 1/8 tsp ground ginger
- 1 tbsp avocado oil
- 4 oz salmon filet
- Pinch of salt
Instructions
- Rinse rice under cold running water until the water runs clear.
- Add rice and water in a rice cooker and cook according to manufacturer's instructions. You can also cook in the Instant Pot: Add water and rice to the Instant Pot liner and close the lid, making sure the release valve is in the sealing position. Cook on high pressure for 6 minutes. Once it beeps to a finish, naturally release pressure for 10 minutes. While the rice is cooking, cook the salmon.
- Combine salmon filling sauce ingredients (soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ground ginger) in a small bowl and stir together.
- Heat avocado oil on a skillet over medium high heat until shimmering. Add salmon skin side down and sprinkle the top with salt. Cook for 4 minutes without moving, then flip. Reduce the heat to medium and pan fry until cooked through, about 3-5 minutes.
- Transfer the salmon to a bowl, then discard the skin. Add the sauce, and use a fork to flake and stir to combine with the sauce.
- When the rice is done, add 2½ tbsp of soy sauce and mix well until uniform in color.
- Once the rice is cool enough to handle but still warm, assemble the onigiri – keep in mind that you'll pack the rice more compactly than a regular onigiri for yaki onigiri:If shaping by hand: Wet your hands with water to keep the rice from sticking. Grab about 1/2 cup of rice with your hands, then flatten it out into circle. Add 1 tbsp of the salmon filling to the center, then cover with the surrounding rice to make a flattened ball – you can add a bit more rice to cover the salmon, if needed. Use your fingers to shape the ball into a tight flattened triangle.If using a mold: Wet the inside of the mold with water and fill with 1/4 cup of rice evenly. Add 1 tbsp of salmon filling to the center, then cover the top with another 1/4 cup of rice. Close the mold and flatten tightly, and remove.
- Place the shaped onigiri on a parchment paper lined plate or a wooden cutting board. Sprinkle the front and back with potato starch in an even layer. I like to use a small mesh strainer.
- Heat avocado oil in a skillet over medium low heat. Add the onigiri in a single layer without touching each other. Pan fry undisturbed for 6-8 minutes until a crispy golden crust forms on the bottom.
- Flip and repeat, adding more oil if needed. I also like to cook the 3 sides for about 1 minute each to get them golden brown, but this is optional.
- Serve on their own, or wrapped in nori sheets or sprinkled with furikake.
Video
Notes
-
- Once grilled, it’s common to brush the rice with a soy sauce or miso sauce mixture, but I like to season the rice before shaping and grilling so the flavors are dispersed evenly.
-
- Adding potato starch to the outside helps achieve a crispy exterior, with chewy and fluffy rice on the inside.
- You can shape your onigiri by hand, but I recommend an onigiri mold for a much quicker and easier process. I used the triangular shape for mine.
- These are best eaten right away, but can last for 2-3 hours at room temperature. If not eating the same day, you can wrap each onigiri tightly in plastic wrap, place it in an airtight container, and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
- The rice will harden when chilled. Defrost frozen onigiri in the fridge overnight. When ready to enjoy, reheat in the microwave or pan fry until warm. You could also try reheating in the air fryer for a couple of minutes.
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So easy and so good!
Thank you so much!