Yaki Onigiri (Grilled Japanese Rice Balls) with Pickled Shiitakes
Yaki Onigiri, or grilled Japanese rice balls, are a delicious and portable treat that brings together the comfort of rice with the savory depth of miso and the tang of pickled shiitakes. These rice balls are a versatile snack or meal, often enjoyed in Japanese convenience stores, but easily recreated at home.
The key to perfect onigiri lies in the balance of tender sushi rice, flavorful fillings, and the option of a miso glaze for an extra burst of umami. Whether you opt for the pickled shiitake mushrooms or a simpler rice filling, each bite offers a satisfying mix of textures and flavors.
Grilled to perfection, these onigiri are slightly crispy on the outside with a warm, soft interior. Garnished with sesame seeds and a sheet of nori, they’re the ideal fusion of simplicity and depth—perfect for both newcomers to Japanese cuisine and seasoned food lovers.
Yaki Onigiri (Grilled Japanese Rice Balls) with Pickled Shiitakes: Ingredients
Sushi Rice: The foundation of onigiri, its sticky, tender texture helps the rice balls hold their shape while absorbing the subtle flavors of the fillings and glaze.
Shiitake Mushrooms: When pickled, these earthy mushrooms add a savory depth and slight tang, elevating the onigiri with a unique umami punch.
Miso: Used in the glaze, miso imparts a rich, salty depth, creating a glossy finish and a flavorful contrast to the soft rice.
Tamari or Soy Sauce: This essential ingredient enhances the umami profile of the mushrooms and adds a savory touch to the overall dish.
Mirin: A sweet rice wine that balances the richness of the soy sauce and miso, bringing a touch of sweetness that complements the other ingredients.
Sesame Oil: Adds a nutty aroma and depth to the miso glaze, rounding out the flavor profile with a subtle warmth.
Yaki Onigiri (Grilled Japanese Rice Balls) with Pickled Shiitakes: Recipe Tips
- Perfect Rice Consistency: Sushi rice needs to be rinsed thoroughly to remove excess starch, ensuring the onigiri sticks together without being too sticky. Be patient during the rinsing process until the water runs clear. This will help achieve the ideal texture for both the rice and the grilled crust.
- Pickled Shiitakes Storage: If you’re making the pickled shiitake mushrooms ahead of time, you can store them in the refrigerator for up to 6 months. The longer they sit, the more the flavors deepen, so don’t rush—let the mushrooms pickle for at least two hours, but ideally a day or two, for maximum flavor.
- Miso Glaze Variations: While the miso glaze adds a rich, savory crust to the yaki onigiri, feel free to experiment with the flavors. You can adjust the sweetness or tanginess by tweaking the amount of mirin or rice vinegar. For a bolder flavor, try adding a little bit of garlic or ginger to the glaze.
What to Serve with Yaki Onigiri
- Japanese Pickles (Tsukemono): The tangy, vinegary flavors of traditional Japanese pickles complement the richness of yaki onigiri. The acidity from the pickles balances the savory miso glaze and adds a refreshing contrast to the dish. Try serving a mix of pickled cucumber, daikon radish, and umeboshi (pickled plums) for variety.
- Miso Soup: A bowl of miso soup pairs beautifully with yaki onigiri, offering a warm and comforting contrast to the grilled rice balls. Choose a simple miso broth with tofu, seaweed, and green onions to enhance the Japanese flavor profile. This combo makes for a wholesome, satisfying meal.
- Edamame: For a light and healthy side, steamed edamame sprinkled with sea salt makes an excellent addition. The slightly sweet, tender beans are the perfect snack to enjoy alongside the savory, grilled rice balls.
FAQ
1. Can I skip the pickled shiitake mushrooms?
Yes, you can. The pickled shiitake mushrooms add depth of flavor, but if you prefer a simpler version, you can omit the filling or substitute with other fillings like sautéed vegetables or even pickled plums.
2. How do I prevent my onigiri from falling apart?
The key is to press the rice firmly and ensure the filling is only in the center, with the rice completely sealed around it. If you’re making yaki onigiri, brush the rice with a thin layer of miso glaze, which helps bind it together as it grills.
3. Can I make the yaki onigiri ahead of time?
Yes, you can prepare the onigiri up to a day ahead. Wrap them in plastic wrap and refrigerate them until ready to grill. Make sure to let them come to room temperature before grilling for the best texture and flavor.
4. What’s the best way to store leftovers?
If you have leftover yaki onigiri, store them in an airtight container in the refrigerator. Reheat them in the oven or on a grill pan to maintain their crispy texture. They should be consumed within 2-3 days for optimal taste.
Yaki Onigiri (Grilled Japanese Rice Balls) with Pickled Shiitakes
Ingredients
- For the Mushroom Filling Optional
- 24 dried shiitake mushrooms
- ½ teaspoon Japanese chile flakes or a pinch of cayenne or red-pepper flakes
- ¾ cup tamari or soy sauce preferably low sodium
- ½ cup mirin
- 3 tablespoons rice vinegar
- For the Onigiri
- 1½ cups sushi rice Japanese short-grain rice
- Neutral oil for brushing
- Sesame seeds for garnish, optional
- 1 sheet of nori cut into small rectangles (optional)
- For the Miso Glaze Optional
- 2 tablespoons red or white miso
- 1 tablespoon sesame oil
- 2 teaspoons mirin
- 2 teaspoons granulated sugar
- 2 teaspoons sake or water
- ½ teaspoon rice vinegar or lime juice or other vinegar
Instructions
- Step 1: Prepare the Mushroom Filling (Optional)
- To begin, place the shiitake mushrooms in a medium saucepan and cover them with cold water, ensuring the mushrooms are fully submerged. Bring the water to a gentle simmer over medium-low heat, and once small bubbles appear on the surface, remove from heat. Cover the pot and allow the mushrooms to rehydrate for approximately 30 minutes. Once tender, transfer the mushrooms to a cutting board and slice them thinly. Save the mushroom stock for another use, if desired. Combine the sliced mushrooms with the chile flakes and transfer them into a jar or sealed container. Pour in the soy sauce, mirin, and rice vinegar, ensuring the mushrooms are fully coated. Seal the container and refrigerate. The mushrooms will be ready to use after at least 2 hours, but their flavor will develop even further if allowed to sit for a few days. They will keep for up to 6 months in the fridge.
- Step 2: Prepare the Rice
- Rinse the sushi rice under cold water, scrubbing the grains with your fingers to remove excess starch. Drain and repeat this process until the water runs clear or just slightly cloudy. Transfer the rinsed rice to a medium saucepan, adding 1¾ cups (420 milliliters) of water. Stir gently to evenly distribute the rice, then allow it to soak for 15-30 minutes to help the rice cook more uniformly.
- Step 3: Cook the Rice
- Bring the rice and water to a boil over high heat, stirring occasionally. Once it begins to boil, cover the saucepan and reduce the heat to low or medium-low. You want a simmering heat where you can hear the rice gently bubbling, with some steam escaping from under the lid. Set a timer for 15 minutes and allow the rice to cook undisturbed. Do not lift the lid during this time to preserve moisture.
- Step 4: Finish Cooking the Rice
- After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Keep the lid on and let the rice sit for an additional 5-10 minutes to finish cooking using residual heat. Transfer the rice to a baking sheet and let it cool slightly.
- Step 5: Prepare the Miso Glaze (Optional)
- While the rice is cooking, prepare the miso glaze (if using). In a small bowl, whisk together the miso paste, sesame oil, mirin, sugar, sake (or water), and rice vinegar until smooth, ensuring the sugar has dissolved completely.
- Step 6: Shape the Onigiri
- Once the rice has cooled enough to handle, lightly oil a baking sheet to prevent sticking. Fill a small bowl with water to keep your hands damp, which will help prevent the rice from sticking to your fingers. Begin shaping the onigiri:
- If using an onigiri mold, press ⅓ cup of rice into the bottom of the mold, create an indentation in the center, and fill it with about 2 teaspoons of the mushroom filling. Top with another ⅓ cup of rice, pressing down firmly with the top piece of the mold. Carefully transfer the formed onigiri to the prepared baking sheet.
- If shaping by hand, grab a large handful of rice and compress it into a ball. Press the sides to form a triangular shape or flatten it into a patty. You can also form rounded rice balls, if preferred. If stuffing with filling, place a small amount (1-3 teaspoons) of chopped mushrooms in the center, folding the rice around it to create a seal.
- Step 7: Garnish and Serve
- Once the onigiri are shaped, garnish them with sesame seeds and wrap them with small rectangles of nori, if desired. Serve immediately, or refrigerate and serve at room temperature within a day.
- Step 8: Grill the Onigiri (Yaki Onigiri)
- For a grilled version, brush the top of the onigiri with the miso glaze. Place the rice balls in an oven and broil them until the glaze forms a golden crust, about 5 minutes. Flip the onigiri, brush the other side with the glaze, and broil for an additional 5 minutes until both sides are golden and crispy.
