Looking for a quick and easy way to make delicious yaki onigiri at home? Try this grilled onigiri recipe with fried spam and melting cheese filling! With a crispy exterior and a warm, gooey filling, this yaki onigiri is a perfect option for a light lunch or snack.
In this recipe, let me show you how to make this mouth-drooling Japanese snack with just a few simple ingredients but in very detailed steps. First of all, let’s cook some perfect rice!
How to cook rice for onigiri?
We usually use short-grain white rice, also known as “sushi rice”, for making onigiri. Because it is soft, sticky, and rich in starch. You can also use risotto or arborio rice if you can’t find short-grain white rice in your local Asian grocery stores.
No matter what types of rice you use, make sure you rinse the rice to remove excess starch, dirt, and potential bugs.
To make delicious onigiri, it’s important to start with perfectly cooked rice. You can cook rice using a pot on the stove top or an instant pot. The ratio of water to rice and the cooking time will be slightly different.
– Cook rice on the stove top
If you cook the rice using a pot on the stove top, you will need 1.25 cups of cold water for every cup of rice grains.
Ideally, but optionally, soak the washed rice in the cold water for at least 30 minutes before cooking. In this way, the rice will absorb the water and become softer after cooked.
Once the rice has been soaked, cover it with a lid and bring it to a boil over high heat. Let it boil for 3 minutes, then reduce the heat to low and simmer for 20 to 25 minutes.
The cooking time may vary depending on the amount of rice and the stove’s temperature. At the end of the cooking stage, you should be able to notice that there is no more steam escaping from the hole on the lid. It indicates that the rice is done cooking.
If time permits, do not open the lid right away. You can remove the pot from the heat, and let the rice sit for 10 more minutes, or until it naturally cools down to room temperature.
– Cook rice in instant pot
Most instant pots actually come with a rice cooking instruction manual, which includes guidelines for cooking different types of rice. This manual offers guidance on cooking various types of rice, including recommended rice to water ratios, cooking times, and pressure release instructions. If you still have the manual, simply follow its instructions.
If you can’t find the instruction manual for your instant pot, you can just add 1.1 cups of cold water for every cup of rice grains. It is important to note that this ratio is slightly lower than the stovetop method because the instant pot uses a pressure valve that prevents steam from escaping during the cooking process.
After cooking, the top layer of rice may be drier while the bottom layer may be stickier. To evenly distribute the texture, use a rice spoon to fluff the cooked rice until it is well blended.
Can I use leftover rice for making yaki onigiri?
Yes, you can definitely use leftover rice to make yaki onigiri! Personally, I would recommend using frozen rice over refrigerated rice, as the latter tends to have a drier and firmer texture.
I usually prepare a large quantity of rice and portion it into 1 cup servings, which I wrap with plastic food wrap and store in the freezer. When I need to use the rice, I simply remove one portion from the freezer, take off the plastic wrap, and place the rice in a bowl along with 2 ice cubes. After covering the bowl with a kitchen towel or parchment paper, I microwave it for 3 minutes. By using this storage method, the frozen rice will be just as soft and fluffy as freshly cooked one.
EQUIPMENT you will need:
- Measuring cups
- Plastic Food Wrap
- Small bowl
- Nonstick frying pan
INGREDIENTS List:
- 2 cups short grain white rice (Yields 6 cups of cooked rice.)
- ¼ cup soy sauce
- 6 oz spam (½ can)
- 6 slices cheese (I used cheddar cheese, you can use any type of cheese you like, such as mozzarella cheese, gouda cheese, or even cream cheese.)
- 1 tsp cornstarch (Optional. Note that 1 tsp of cornstarch is for 6 yaki onigiri. Dust only ⅙ tsp of cornstarch on each onigiri.)
- 1 tbsp soy sauce
- ½ tbsp honey
- 6 tsp unsalted butter (Or vegetable oil)
- 3 tsp nori komi furikake rice seasoning
Step-by-step INSTRUCTIONS:
1. Rinse and cook 2 cups of short grain white rice in an instant pot or on stovetop. (You can refer to my post on “how to cook rice using 3 different methods” for instructions.)
2. Slice the spam into pieces that are 2 inches wide and 1/4 inch thick, then fry them in a pan until they are crispy on both sides. If you are using a 12 oz can of spam, you can cut it into 12 slices, but for this recipe, only 6 slices of spam are required.
3. Transfer the cooked rice to a large mixing bowl, add ¼ cup of soy sauce to the rice, use a rice spoon to stir the rice until the rice is evenly colored.
4. Line a small bowl with a sheet of plastic wrap, add ½ cup of rice to the bowl. Gently press the rice with a spoon.
5. Take a slice of cheese and fold it in half, then fold it in half again to create 4 small cheese squares. Place 2 of the cheese squares in the center of the rice, followed by a slice of spam on top of the cheese. Add the remaining 2 cheese squares on top of the spam to complete the filling.
6. Add ½ cup of rice to the bowl. Gently press the rice with a spoon to cover the filling.
7. Fold the plastic wrap over the rice, flip the bowl over to unmold the rice ball. Press the rice ball firmly with your hands to ensure it’s compact and holds together.
8. Do not remove the plastic wrap, use your hands to shape the rice ball into a triangular shape.
9. Remove the plastic wrap. Place the onigiri on a plate lined with plastic wrap. Repeat these previous steps until all the onigiri have been filled and shaped.
10. Optionally dust and brush a thin layer of cornstarch of both sides of each onigiri to create a crispier exterior.
11. Mix 1 tbsp of soy sauce and ½ tbsp of honey in a small bowl. Set aside by the frying pan.
12. Place a non-stick frying pan on medium heat and add 1 tsp of butter or vegetable oil for each onigiri that will be pan-fried. You may need to fry the onigiri in multiple batches depending on the size of your frying pan.
13. Once the butter is melted, place the onigiri in the pan and cook until it turns crispy on both outsides.
14. Once the onigiri is crispy, brush the soy sauce honey mixture on both sides of the onigiri. Keep frying until the onigiri turns golden brown on both sides. (Please note that the onigiri will color quickly after being brushed with the soy sauce honey mixture, so it’s important to turn it frequently to prevent over-coloring or burning.)
15. Once the yaki onigiri is golden brown, transfer it to a serving plate. You can wrap it with a thin strip of nori, or sprinkle a dash of nori komi furikake rice seasoning onto the center of the yaki onigiri. Serve hot.
How to store and reheat yaki onigiri?
After you have shaped the rice balls into a triangular shape (see step 8), do not remove the plastic wrap, you can place the rice balls in a resealable food storage bag, and store them in the freezer for up to 2 months.
When ready to eat, take one from the freezer, remove the plastic wrap, place it on a baking sheet lined with parchment paper. Bake for 15-20 minutes at 350°F (175°C), or until the onigiri is heated through and the cheese filling is melted.
Optionally, pan fry the baked onigiri with butter or vegetable oil until both sides turn crispy.
My other Japanese recipes you will also like:
Yaki Onigiri (with spam & cheese filling)
Equipment
- Measuring cups
- Plastic Food Wrap
- small bowl
- Nonstick frying pan
Ingredients
- 2 cups short grain white rice (Yields 6 cups of cooked rice.)
- ¼ cup soy sauce
- 6 oz spam (½ can)
- 6 slices cheese (I used cheddar cheese, you can use any type of cheese you like, such as mozzarella cheese, gouda cheese, or even cream cheese.)
- 1 tsp cornstarch (Optional. Note that 1 tsp of cornstarch is for 6 yaki onigiri. Dust only ⅙ tsp of cornstarch on each onigiri.)
- 1 tbsp soy sauce
- ½ tbsp honey
- 6 tsp unsalted butter (Or vegetable oil)
- 3 tsp nori komi furikake rice seasoning
Instructions
- Rinse and cook 2 cups of short grain white rice in an instant pot or on stovetop. (You can refer to my post on "how to cook rice using 3 different methods" for instructions.)
- Slice the spam into pieces that are 2 inches wide and 1/4 inch thick, then fry them in a pan until they are crispy on both sides. If you are using a 12 oz can of spam, you can cut it into 12 slices, but for this recipe, only 6 slices of spam are required.
- Transfer the cooked rice to a large mixing bowl, add ¼ cup of soy sauce to the rice, use a rice spoon to stir the rice until the rice is evenly colored.
- Line a small bowl with a sheet of plastic wrap, add ½ cup of rice to the bowl. Gently press the rice with a spoon.
- Take a slice of cheese and fold it in half, then fold it in half again to create 4 small cheese squares. Place 2 of the cheese squares in the center of the rice, followed by a slice of spam on top of the cheese. Add the remaining 2 cheese squares on top of the spam to complete the filling.
- Add ½ cup of rice to the bowl. Gently press the rice with a spoon to cover the filling.
- Fold the plastic wrap over the rice, flip the bowl over to unmold the rice ball. Press the rice ball firmly with your hands to ensure it's compact and holds together.
- Do not remove the plastic wrap, use your hands to shape the rice ball into a triangular shape.
- Remove the plastic wrap. Place the onigiri on a plate lined with plastic wrap. Repeat these previous steps until all the onigiri have been filled and shaped.
- Optionally dust and brush a thin layer of cornstarch of both sides of each onigiri to create a crispier exterior.
- Mix 1 tbsp of soy sauce and ½ tbsp of honey in a small bowl. Set aside by the frying pan.
- Place a non-stick frying pan on medium heat and add 1 tsp of butter or vegetable oil for each onigiri that will be pan-fried. You may need to fry the onigiri in multiple batches depending on the size of your frying pan.
- Once the butter is melted, place the onigiri in the pan and cook until it turns crispy on both outsides.
- Once the onigiri is crispy, brush the soy sauce honey mixture on both sides of the onigiri. Keep frying until the onigiri turns golden brown on both sides. (Please note that the onigiri will color quickly after being brushed with the soy sauce honey mixture, so it's important to turn it frequently to prevent over-coloring or burning.)
- Once the yaki onigiri is golden brown, transfer it to a serving plate. You can wrap it with a thin strip of nori, or sprinkle a dash of nori komi furikake rice seasoning onto the center of the yaki onigiri. Serve hot.
Video
Notes
How to store and reheat yaki onigiri?
After you have shaped the rice balls into a triangular shape (see step 8), do not remove the plastic wrap, you can place the rice balls in a resealable food storage bag, and store them in the freezer for up to 2 months. When ready to eat, take one from the freezer, remove the plastic wrap, place it on a baking sheet lined with parchment paper. Bake for 15-20 minutes at 350°F (175°C), or until the onigiri is heated through and the cheese filling is melted. Optionally, pan fry the baked onigiri with butter or vegetable oil until both sides turn crispy.
I want to store my onigiri but I don’t have a working oven to reheat it. Is there. Another method to it?
My rice fell off, even though I packed them tightly. So I didn’t have neat triangles, just a scoopable mess. It tastes wonderful though. What am I doing wrong?
This recipe is no good. Measurements are off. Too much rice for each onigiri. Too much soy sauce added to the rice makes it fall apart, like another mentioned.
I absolutely love this.