Yaki Onigiri (Vegan Grilled Rice Balls)
Yaki onigiri - crispy, grilled Japanese rice balls - are savory, satisfying, and easy to make. This vegan version uses a simple soy-based marinade and pan-fries the rice until golden and crunchy.
Servings: 4 onigiri
Calories: 183kcal
Equipment
- Rice cooker (optional, but helpful for perfect rice texture)
- Onigiri mold (or your hands for shaping)
- Non-stick frying pan or skillet
- Pastry brush
- Mixing bowl
- Rice paddle or spoon
- Saucepan (for marinade)
- Baking paper or clean surface for shaping
Ingredients
For the rice:
- 550 g cooked Japanese short-grain rice
- 1 tablespoon sesame oil or neutral oil
For the marinade:
- 2 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon mirin
- 1 teaspoon sake
- 1 teaspoon sugar
- 1 teaspoon dashi powder optional, for extra umami
Instructions
How to Make Vegan Yaki Onigiri
- If you’re using freshly cooked rice, transfer it to a mixing bowl and fluff it with a chopping motion using a rice spatula. Let the rice cool completely before shaping.
- Prepare the marinade by adding the soy sauce, mirin, sake, sugar, and dashi powder (if using) to a small saucepan. Warm over low heat until the sugar dissolves, then remove from heat and set aside.
Using a Rice Mould
- Place a sheet of baking paper on your work surface and grab your onigiri mould. Fill the mould with approximately 120g of rice.
- Press the rice down firmly using the mould’s press insert, then lift the sides of the mould to reveal the shaped onigiri.
- The onigiri should be about 3 cm thick and neatly formed, ready for grilling.
Shaping by Hand
- Lightly wet your hands with water to prevent sticking, then scoop out around 120g of rice.
- Gently form the rice into a triangle shape by cupping your dominant hand to shape the tip, while your other hand presses and forms the edges.
- Keep rotating and pressing gently but firmly until you form an even triangle.
Cooking the Onigiri (Yaki-Onigiri)
- Heat sesame oil in a non-stick frying pan over medium heat. Place the shaped onigiri into the pan.
- Use a pastry brush to coat the visible side of each onigiri with half the marinade. Let it cook for about 1 minute, allowing the base to brown and crisp.
- Flip each onigiri, then brush the other side with the remaining marinade.
- Cook for another 1–2 minutes, or until both sides are golden brown and crispy. Remove from heat and serve hot or cold.
Notes
Use freshly cooked or slightly warm rice
Rice that is too cold won’t hold together well. Slightly warm rice is easier to shape and grill. Shape firmly but don’t over-compress
Press the rice just enough to hold its shape. Overly compact onigiri can become dense instead of light inside. Get a good crust before flipping
Let the onigiri cook undisturbed until a golden crust forms. This helps prevent sticking and gives the signature crispy texture. Use medium heat
Too high and the outside burns before the inside warms through. Medium heat gives you an even, crispy finish. Oil the pan lightly
A small amount of oil helps create a golden crust and prevents sticking. Serve immediately
Yaki onigiri is best enjoyed hot, when the outside is crisp and the inside is soft.
Rice that is too cold won’t hold together well. Slightly warm rice is easier to shape and grill. Shape firmly but don’t over-compress
Press the rice just enough to hold its shape. Overly compact onigiri can become dense instead of light inside. Get a good crust before flipping
Let the onigiri cook undisturbed until a golden crust forms. This helps prevent sticking and gives the signature crispy texture. Use medium heat
Too high and the outside burns before the inside warms through. Medium heat gives you an even, crispy finish. Oil the pan lightly
A small amount of oil helps create a golden crust and prevents sticking. Serve immediately
Yaki onigiri is best enjoyed hot, when the outside is crisp and the inside is soft.
Nutrition
Serving: 1 onigiri | Calories: 183kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 700mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Calcium: 6mg | Iron: 0.4mg
