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Grilled Rice Balls

Delicious Grilled Rice Balls: Crispy, Fluffy Perfection

Grilled Rice Balls are a delightful Japanese treat that offers a satisfying crunch and fluffy center, perfect for snacking or as a side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 6 rice balls
Course: Snacks
Cuisine: Japanese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups short-grain rice Essential for a fluffy texture; opt for Japanese 'Koshihikari' if possible.
  • 2.5 cups water The key to cooking the rice perfectly.
For the Miso Butter Mixture
  • 2 tablespoons miso Provides that delicious umami flavor.
  • 1 tablespoon mirin Sweet rice wine that enhances taste.
  • 1 tablespoon sake Adds depth to the miso mixture.
  • 1 tablespoon sugar Balances flavors beautifully.
  • 2 tablespoons butter Richness; can substitute margarine or oil for dairy-free option.
For Grilling and Garnishing
  • 1 tablespoon chives Adds color and slight onion flavor.
  • 1 tablespoon vegetable oil Prevents sticking during grilling.
  • 1 tablespoon soy sauce Main flavor source for the Soy Sauce variant.
  • 1 tablespoon everything bagel seasoning Great for an extra flavor kick.

Equipment

  • Rice cooker
  • cast-iron skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Miso Butter Yaki Onigiri
  1. Rinse 2 cups of short-grain rice under cold water until clear. Combine rinsed rice with 2.5 cups water. Cook according to instructions or bring to boil, reduce heat, cover, and simmer for about 18-20 minutes until fluffy. Let rest for 10 minutes before fluffing.
  2. In a mixing bowl, combine 2 tablespoons of miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 tablespoon of sugar, and 2 tablespoons of melted butter. Whisk until smooth to create a rich miso butter paste.
  3. Divide slightly cooled rice into six portions. Using cling wrap, mold each portion into a triangle or oval shape, compressing firmly to maintain shape.
  4. Heat a skillet over medium heat, add 2 tablespoons butter. When melted, add rice balls and grill for about 1 minute on each side, brushing with miso mixture for a golden-brown crust.
  5. For the soy sauce variant, heat a skillet, add 1 tablespoon vegetable oil. Brush shaped rice balls with soy sauce while grilling for about 2-3 minutes until golden exterior, turning carefully.
  6. Remove grilled rice balls from skillet, place on platter, top with additional butter, chopped chives, or sesame seeds. Serve hot as a snack or side dish.

Nutrition

Serving: 1rice ballCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 50IUCalcium: 25mgIron: 1mg

Notes

Ensure warm rice is used when shaping to prevent falling apart. Monitor heat carefully to avoid burning sugars during grilling.

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