Introduction
Yaki Onigiri, or grilled rice balls, is a classic Japanese comfort food that brings a delightful contrast of textures—a crispy, golden crust on the outside and soft, flavorful rice on the inside. The grilling process enhances the natural umami of the rice, and when brushed with soy sauce, it creates a slightly charred, caramelized coating that’s simply irresistible.
This version of Yaki Onigiri is filled with spicy tuna mayo, adding a rich, creamy, and slightly spicy kick that pairs perfectly with the crunchy, savory exterior. Whether enjoyed as a snack, side dish, or light meal, these grilled rice balls are an absolute must-try!
Ingredients (Makes 6 Onigiri)
📌 For the Spicy Tuna Filling:
- 1 can of tuna (185g), drained
- 4 tbsp Kewpie mayo
- 2 tbsp sriracha 🌶
📌 For the Rice:
- 3 cups freshly cooked sushi rice 🍚
- 1 tbsp rice wine vinegar
- 2 tbsp furikake (Japanese rice seasoning)
- 2 tbsp oil (for frying)
- 3 tbsp soy sauce (for glazing)
- 6 nori seaweed strips (for wrapping)
Instructions
1️⃣ Prepare the Spicy Tuna Filling
- In a small bowl, mix together drained tuna, Kewpie mayo, and sriracha.
- Stir until well combined, then set aside.
2️⃣ Season the Rice
- While the sushi rice is still warm, transfer it to a large bowl.
- Add rice wine vinegar and furikake, then mix gently to distribute the seasoning.
3️⃣ Shape the Onigiri
- With wet hands (to prevent sticking) or an onigiri mold, scoop a portion of rice and press into a triangular shape.
- Place 1 tbsp of the tuna filling in the center, then cover with more rice, pressing gently to seal the filling inside.
- Repeat until you have 6 rice balls.
4️⃣ Pan-Fry the Onigiri
- Heat 2 tbsp of oil in a non-stick or cast-iron pan over medium heat.
- Add the onigiri and grill for 2-3 minutes per side, or until the rice turns golden brown and crispy.
5️⃣ Glaze with Soy Sauce & Finish
- Brush each onigiri with soy sauce and continue frying for another 1-2 minutes on each side until a slightly charred, caramelized crust forms.
- Remove from heat and wrap each onigiri with a strip of nori.
6️⃣ Serve & Enjoy!
- Enjoy your Yaki Onigiri warm and crispy, with extra soy sauce or even a drizzle of Japanese mayo!
Tips for Success
✔ Use freshly cooked sushi rice—it sticks together better when forming the onigiri.
✔ Wet your hands before shaping the rice balls to prevent sticking.
✔ Fry on medium heat to avoid burning the soy sauce glaze too quickly.
✔ Don’t press too hard when shaping the onigiri—keep it firm but not compacted.
Why This Recipe Works
Yaki Onigiri offers the perfect balance of textures and flavors—a crispy, slightly chewy grilled rice exterior meets the creamy, umami-packed spicy tuna filling. The combination of smoky soy sauce, rich mayo, and nori wrap makes it an addictive snack or light meal!
