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Yaki Onigiri 🍙❤️ Rice is by far one of my favorite ingredients because it is SO versatile. In this case, I made yaki onigiri, onigiri’s hot cousin. Literally. In case you aren’t familiar with onigiri, they are a Japanese rice “ball” or triangle. It can be eaten plain or stuffed. Yaki Onigiri, is the same thing but then you sear it on a hot pan creating a crispy exterior and a fluffy interior. They are sublime. I filled these with tuna but it can be filled with pretty much anything your heart desires! It’s truly so good and a perfect appetizer.
If you loved this recipe, check out my Tuna Crispy Rice!
Why You’ll Love Yaki Onigiri
These are crispy on the outside and fluffy on the inside. The tuna mayo interior is so delicate yet full of flavor as well. You can eat these without any filling as well, and they are amazing.
How To Prepare Yaki Onigiri
🍚 Wash the rice well and soak for 30 minutes. Cook in a rice cooker with 1.5 cups of water and a pinch of salt. Then, add rice vinegar and sugar. Let cool slightly.
🐟 mix the mayo, tuna and scallions together. Form almost a paste with the tuna.
🔺 Over plastic wrap add some rice, a bit of tuna and top with more rice. Then, wrap it in the plastic and form a triangle with your hands, packing it tightly. This recipe yielded 6 Onigiri.
🌟 Add black and toasted sesame seeds to both sides of the Onigiri.
🥑 Preheat a pan with some avocado oil for 3 minutes. Then, add the Onigiri and brown for about 6-7 minutes on medium high on both sides or until golden. Brush with Tamari on both sides.
🍙 Cut the nori into strips and wrap the Onigiri in it, and that is it!
Substitutions and Variations
- You can use regular mayonnaise instead of Japanese mayo.
- You can fill the onigiri with pretty much anything instead of tuna.
Chef Nadia’s Tip
I am forming them by hand quite rustically, but they do sell molds to make the perfectly shaped Onigiri.
Similar Recipes
Common Questions
I use Calrose Rice by Botan.
I use Nakano Rice Vinegar.
Yaki Onigiri
Ingredients
- 1 cup Japanese short grain rice, Calrose rice
- Pinch of salt
- 1/2 tbsp rice vinegar
- 1 tsp sugar
- 1 can tuna
- 1/4 cup japanese mayo
- 2 scallions, finely chopped
- Tamari, or soy sauce
- Black sesame seeds
- Toasted sesame seeds
- Nori
Sauce
- 1 lemon
- 1.5 tbsp rice vinegar
- 1 tsp sesame oil
- 3 tbsp tamari
- 1 scallion, chopped
- 1 fresno pepper, sliced
- 2 tsp shichimi togarashi
Instructions
- Wash the rice well and soak for 30 minutes. Cook in a rice cooker with 1.5 cups of water and a pinch of salt. Add rice vinegar and sugar. Let cool slightly.
- Mix the mayo, tuna and scallions together. Form almost a paste with the tuna.
- Over plastic wrap add some rice, a bit of tuna and top with more rice. Wrap it in the plastic and form a triangle with your hands, packing it tightly. This recipe yielded 6 Onigiri.
- Add black and toasted sesame seeds to both sides of the Onigiri.
- Preheat a pan with some avocado oil for 3 minutes. Then, add the Onigiri and brown for about 6-7 minutes on medium high on both sides or until golden. Brush with Tamari on both sides.
- Cut the nori into strips and wrap the Onigiri in it and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
