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These yaki onigiri are delicious plain, since the rice is already seasoned, and the crispy crunchy rice bits are the stars anyways. #japanese #asian #rice

Yaki Onigiri

This yaki onigiri gives you the best of both rice worlds: soft, fluffy steamy rice in the middle, and plenty of crispy crackly rice on the outside.
Course Lunch, Side Dish
Cuisine Asian, Japanese
Keyword brown rice, japanese, white rice
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 yaki onigiri
Calories 351 kcal


  • 1 cup cooked white rice still warm from cooking
  • 1 cup cooked brown rice still warm from cooking
  • 2 T soy sauce
  • 1 T mirin red wine vinegar or rice wine vinegar work in a pinch
  • mix-ins furikake, chopped pickles, etc.


  1. Mix the shoyu and mirin. If you are making different kinds, take out about half the rice in a bowl. Mix in furikake to taste and shape into 4 rounded triangular musubi. Make sure the face is as flat as possible.
  2. Heat a nonstick pan with a bit of oil. Use a brush to coat one side of the musubi with glaze (I didn’t have a brush, so I just drizzled it on top). Put glazed side down on the pan (it should sizzle when the rice touches the paand glaze the other side. Cook until caramelized and crunchy; it’ll stop sizzling so ferociously, and the side you just cooked will have a hard crust when you tap it, and it’ll be golden brown (mine looked burnt and really dark in the middle, because the soy sauce was so dark; the edges were nicely tanned though). Flip and cook the other side.

Recipe Notes

From Feeding My Ohana.