Print

Yaki Onigiri with Miso Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 9 reviews

Yaki Onigiri with miso sauce is a delicious Japanese grilled rice ball recipe. This savory treat combines perfectly cooked sushi rice shaped into balls, lightly grilled in a skillet with butter, and brushed with a flavorful miso glaze, offering a crispy exterior and a rich, umami-packed taste. Filled with a creamy tuna and mayonnaise mixture, it makes a satisfying snack or side dish that’s both comforting and easy to prepare in about 35 minutes.

Ingredients

Rice and Onigiri

  • 13.75 oz (390 g) sushi rice
  • 18.5 oz (525 g) water
  • 1 Tbsp unsalted butter
  • Sesame seeds (optional, for garnish)

Tuna Filling

  • 2.8 oz (80 g) canned tuna, drained
  • 1 Tbsp mayonnaise
  • 1 tsp happo dashi sauce or soy sauce instead

Miso Sauce

  • 1/2 Tbsp white miso paste
  • 1 tsp soy sauce
  • 1 tsp Mirin
  • 1 tsp sake
  • 3/4 tsp sugar
  • 1 tsp water

Additional

  • 0.35 oz (10 g) katsuobushi (dried bonito flakes)

Instructions

  1. Wash the rice: Rinse the sushi rice thoroughly under cold water while moving it with your hands until the water runs clear and starch-free.
  2. Rest the rinsed rice: Leave the rice in the strainer over a bowl to drain and rest for 30 minutes.
  3. Cook the rice: Transfer the rice into a large pot, add the water, and bring to a boil over medium heat.
  4. Boil briefly: Once boiling, continue to simmer for 2 minutes.
  5. Simmer covered: Cover the pot, reduce heat to low, and cook for 13 more minutes without lifting the lid.
  6. Let rice rest: Remove from heat and let the rice sit covered in the pot for 10 minutes to steam.
  7. Prepare tuna filling: In a small bowl, combine drained tuna, mayonnaise, and happo dashi or soy sauce; mix until smooth and set aside.
  8. Prepare soy-flavored bonito: Mix dried bonito flakes (katsuobushi) with soy sauce in a separate bowl and set aside.
  9. Fluff rice: Stir the cooked rice gently in the pot to loosen the grains, then transfer to a bowl.
  10. Form rice balls: Take about 5 oz (140 g) portions of rice and shape into balls.
  11. Mix miso sauce: In a bowl, mix white miso paste, soy sauce, mirin, sake, sugar, and water until completely homogenized; set aside.
  12. Heat skillet: Place a large skillet over medium heat and melt the unsalted butter.
  13. Grill onigiri: Place the rice balls (onigiri) in the skillet and cook for 1 minute on each side until lightly browned.
  14. Apply miso glaze: Brush the miso sauce over the onigiri, sprinkle sesame seeds on top (optional), and cook again for about 1 minute on each side to caramelize the sauce.

Notes

  • Use short-grain sushi rice for best texture and stickiness required to form the onigiri.
  • For a vegetarian option, omit the tuna filling and use only miso sauce and sesame seeds.
  • You can substitute happo dashi with soy sauce but it will alter the umami depth slightly.
  • Handle the rice gently to maintain fluffiness but ensuring it holds shape when forming onigiri.
  • Adjust the amount of sugar in the miso sauce to suit your preferred sweetness level.
  • Serve immediately for the best texture; reheating grilled onigiri can result in loss of crispiness.

Find it online: https://bitezly.com/yaki-onigiri-with-miso-sauce-recipe/