Yaki Onigiri Recipe


Recipe Facts

Prep: 5 mins
Cook: 30 mins
Active: 20 mins
Total: 35 mins
Serves: 4 servings

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  • 3 cups (525g) cooked short-grain white rice (see note)

  • 1/4 cup (60ml) soy sauce, plus more for serving


  1. Wet your hands and divide rice into 4 equal-sized balls, approximately 2/3 cup each. Working with one ball at a time, squeeze and compress rice ball between your cupped palms to form it into a triangular shape. Set onigiri on a rimmed baking sheet and brush evenly all over with soy sauce. Repeat with remaining rice balls. Onigiri can be made in advance, covered with plastic wrap, and held at room temperature for up to 2 hours.

  2. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using a gas grill, preheat half the grill to high.

  3. Add onigiri to cool side of grill and cook until the bottom side is browned, about 10 minutes. Using a spatula, carefully flip onigiri. Continue to cook until browned on the second side, about 10 minutes. Transfer to a serving platter and serve immediately with extra soy sauce alongside for dipping.


If you desire, you can use 2 cups cooked white rice and 1 cup cooked brown rice.

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Nutrition Facts (per serving)
154 Calories
5g Fat
22g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 154
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 4%
Cholesterol 5mg 2%
Sodium 1033mg 45%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 4g
Vitamin C 1mg 6%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 163mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)