JFC’s Yaki Onigiri 焼きおにぎり(Grilled Rice Balls) Recipe
JFC’s Yaki Onigiri 焼きおにぎり (Grilled Rice Ball) Recipe
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What is Yaki Onigiri?
Traditional Japanese Yaki Onigiri is grilled or pan-fried rice ball, often brushed with soy sauce or miso for flavour. Originating in Japan centuries ago, it became popular in the Edo period (1603-1868). Yaki Onigiri is noted for being a beloved street food, perfect for picnics, outdoor events, and festivals like hanami (cherry blossom viewing). The name "Yaki" means "grilled" or "cooked," reflecting the cooking method used for this delicious and portable snack.
Why Do People Love Yaki Onigiri?
Traditional Japanese Yaki Onigiri is a favourite go-to Japanese snack for its unique blend of textures and flavours. Its portability makes it a favourite snack or meal during picnics, festivals, or when on-the-go. Nutrient-wise, Yaki Onigiri provides a boost of carbs from the rice and some protein from fillings like fish or pickled plum. Its convenience and versatility make it a preferred choice for a freshly made crunchy snack with its grilled exterior tender rice within.
How Is Yaki Onigiri Served and Eaten?
Japanese Yaki Onigiri is typically served individually wrapped or on a plate. It is eaten by hand, holding the rice ball gently with fingers or using a piece of nori (seaweed) as a handle. Utensils like chopsticks or a fork are not necessary. When eating Yaki Onigiri the tricks it to not bite directly into it; instead, take small, neat bites or break it into pieces before eating. It's seen as polite to avoid dropping rice crumbs or making a mess while eating this finger food snack.
Ingredients
-
400g of Medium Grain Rice
-
480ml of Water
-
2 Tsp of Soy Sauce
-
2 Tsp of Mirin
-
20g of Sesame Oil
Directions
Wash the rice thoroughly first and then place the rice and water in a pot or deep pan on high heat.
Once it starts to boil, turn it down to a low heat setting and secure with a lid for approx. 15 mins.
Take the rice off the heat and wait for 15mins. (if you have a rice cooker, cook the thoroughly washed rice in a 1:1 ratio of water and turn it on).
After the rice has cooked, place it in a mixing bowl and pour in the soy sauce, mirin, sesame seeds and sesame oil, mixing it well.
Using wet hands, mould the rice into triangular shapes about the size of your palm.
Heat the oil in a pan and place rice balls in the centre, spaced a part.
Fry the rice balls on each side until golden brown and then leave to cool down.
Optional: Add one inch strips of nori (seaweed) from one side to the other, along the bottom side. (Dab it into place with wet fingers).
Recipe Note
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Rice from our collection.View the Collection
Soy Sauce from our collection.View the Collection
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