1/7 Photos of Roasted Rice Balls (Onigiri Yaki)
These are so yummy! I haven't tried the miso one (yet! But once I get my paws on some miso paste. . .), but the soy sauce ones are fantastic. This is fairly typical bar food in Japan from what I have read online, but it also makes for good lunchbox food or a side dish for a Japanese inspired dinner. You can also make a bunch of these and freeze them for up to a month. This recipe comes from Bento Boxes: Japanese Meals To Go by Naomi Kijima - hence the single serving size. Cooking time does not include time to cook rice. I posted photos to try and make clear the grill, flip, brush, flip, brush, flip, done routine. Hope this helps. :)
My Private Note
Units: US | Metric
- 1Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball.
- 2Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside.
- 3Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil.
- 4Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two.
- 5When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match).
- 6When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.
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Nutritional Facts for Roasted Rice Balls (Onigiri Yaki)
Serving Size: 1 (424 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 550.0
- Calories from Fat 12
- Total Fat 1.4 g
- Saturated Fat 0.3 g
- Cholesterol 0.0 mg
- Sodium 1082.4 mg
- Total Carbohydrate 118.5 g
- Dietary Fiber 0.6 g
- Sugars 0.8 g
- Protein 12.0 g