Learn how to make crispy yaki onigiri at home with this easy, family-friendly recipe. These Japanese grilled rice balls are pan-fried until golden and crisp on the outside while staying chewy and fluffy inside. Filled with an optional savory teriyaki salmon mixture, they’re packed with umami flavor and satisfying texture. Perfect as a snack, light lunch, or appetizer, this yaki onigiri recipe is simple, gluten-free adaptable, and incredibly delicious. Once you master the crispy crust technique, you’ll want to make these comforting rice balls again and again.
table of contents
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Cuisine: Japanese
- Servings: 6 yaki onigiri
Ingredients List
Rice Base:
- 1 cup sushi rice (Japanese short-grain rice)
- 1 ¼ cups water
- 2 ½ tablespoons soy sauce or tamari (for gluten-free)
- 1 teaspoon potato starch
- 1 tablespoon avocado oil (plus more as needed)
Teriyaki Salmon Filling (Optional):
- 1 tablespoon soy sauce or tamari
- ½ tablespoon honey
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon garlic powder
- ⅛ teaspoon ground ginger
- 1 tablespoon avocado oil
- 4 oz salmon fillet
- Pinch of salt
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Rice cooker or Instant Pot
- Medium skillet
- Mixing bowls
- Fork (for flaking salmon)
- Onigiri mold (optional but helpful)
- Parchment paper
- Small mesh strainer (for starch)
- Spatula
Step-by-Step Beginner-Friendly Instructions
1️⃣ Cook the Rice
Rinse rice under cold water until the water runs clear.
Add rice and water to a rice cooker and cook according to manufacturer instructions.
Instant Pot Method:
Add rice and water. Seal lid. Cook on high pressure for 6 minutes.
Naturally release pressure for 10 minutes, then vent remaining steam.
2️⃣ Prepare the Teriyaki Salmon (Optional Filling)
In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic powder, and ginger.
Heat avocado oil in a skillet over medium-high heat until shimmering.
Place salmon skin-side down and sprinkle with salt.
Cook 4 minutes, flip, then cook another 3–5 minutes until fully cooked.
Remove skin, flake salmon with a fork, and mix with sauce until well combined.
3️⃣ Season the Rice
Once rice is cooked and still warm, mix in 2 ½ tablespoons soy sauce until evenly colored.
Allow rice to cool slightly — it should be warm but comfortable to handle.
4️⃣ Shape the Onigiri 🍙
You’ll pack yaki onigiri tighter than regular onigiri.
By Hand:
Wet hands with water.
Take about ½ cup rice, flatten slightly.
Add 1 tablespoon salmon filling to center.
Cover with rice and shape into a tight flattened triangle.
Using a Mold:
Wet mold.
Add ¼ cup rice, 1 tablespoon filling, then ¼ cup rice.
Press firmly and remove.
Place shaped rice balls on parchment paper.
5️⃣ Add Starch Coating
Sprinkle potato starch evenly on front and back using a mesh strainer.
This helps create that signature crispy crust. ✨
6️⃣ Pan Fry Until Crispy
Heat avocado oil over medium-low heat.
Place onigiri in skillet without touching.
Cook undisturbed for 6–8 minutes until golden and crisp.
Flip carefully and repeat.
Optional: Crisp each side for about 1 minute.
Exterior should be golden brown and slightly crunchy.
7️⃣ Serve & Enjoy
Serve plain, wrapped in nori, or sprinkled with furikake.
Best enjoyed warm and fresh!
Pro Tips
- Extra Crisp: Don’t move onigiri while frying — patience creates crust.
- Storage: Best eaten same day; lasts 2–3 hours at room temperature.
- Reheating: Pan fry or air fry for a few minutes to restore crispness.
- Freezer Friendly: Wrap tightly and freeze up to 2 months.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 yaki onigiri | 199 | 7g | 28g | 6g | 1g | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Crispy Yaki Onigiri (Grilled Rice Balls)
Ingredients
Equipment
Method
- Rinse sushi rice until water runs clear, then cook with water according to package instructions.
- If using salmon, cook and season as desired (such as with teriyaki), then flake into small pieces.
- While rice is warm, divide and shape into tight triangles, placing salmon filling in the center if using.
- Lightly dust the outside of each rice ball with potato starch.
- Heat avocado oil in a pan over medium heat and fry rice balls on each side until golden and crispy.
- Brush or drizzle soy sauce over the rice balls during the final minute of cooking for extra flavor.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crispy Yaki Onigiri recipe brings authentic Japanese comfort food right into your kitchen. With its golden crust and fluffy interior, plus the option of savory teriyaki salmon filling, it’s satisfying, versatile, and surprisingly simple to make. Whether you enjoy it as a snack or light meal, these grilled rice balls deliver bold flavor and irresistible texture in every bite.