Miso Yaki Onigiri Recipe

I absolutely love this recipe because it effortlessly combines the comforting texture of perfectly cooked rice with the umami-rich miso glaze, creating an irresistible snack that hits all the right flavor notes. Making these miso yaki onigiri is not only a fun and creative kitchen adventure, but it also brings a taste of Japan straight to my home, satisfying my wanderlust and my taste buds at the same time.

The simplicity and flavor of Miso Yaki Onigiri delight me. To prepare it, one needs 2 cups of Japanese short-grain rice.

This recipe makes enough for four servings, so I double it every time I want this dish. In addition to the rice, the dish requires a blend of 1/4 cup miso paste, which I buy at the Japanese market, soy sauce, and mirin.

The resulting umami-rich flavor is a total knockout.

Ingredients

Japanese Short-Grain Rice:
Rich in carbohydrates, imparts a lot of energy, and has a cohesive texture that is ideal for molding onigiri.

Miso Paste:
Rich in probiotics and fermented, it offers a depth of salty umami.

Mirin:
Sweet rice wine adds sweetness and glaze, and balances the saltiness of the miso.

Soy Sauce:
Umami-rich and savory, it enhances the overall flavor profile.

Sugar:
Imparts sweetness, creates harmony with savory components, and finishes with a beautiful caramelization.

Sesame Oil:
Healthy fats deliver nutty flavor and aroma.

Sesame Seeds:
Provides fiber and minerals; adds crunch and nutty flavor.

Scallion:
Mild, fresh onion flavor, sharp complements that rich ingredients and add a touch of sweetness.

Ingredient Quantities

• 2 cups Japanese short-grain rice
• 2 1/4 cups water
• 1/4 cup miso paste (preferably white or yellow miso)
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds (optional)
• 1 scallion, finely chopped (optional)

Instructions

1. Wash the rice in cold water until the water runs clear, then drain. Place the washed rice and 2 1/4 cups of water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil in the pot, then reduce to a simmer, cover, and cook on low for 15 minutes. Off the heat, with the pot still covered, let the rice sit for another 10 minutes.

2. As the rice cooks, make the miso glaze. In a small bowl, you combine miso paste, mirin, soy sauce, sugar, and sesame oil until you have a harmonious mixture.

3. When the rice is finished cooking and has cooled to the point of being warm but not hot, prepare to form the rice into balls by wetting your hands with water. This will keep the rice from sticking to you as you work. Take a handful of the rice (about 1/3 cup), and shape it into a compact triangle or ball. These are called onigiri in Japanese, and they are often made for breakfast or lunch.

4. Press a few sesame seeds into the surface of each rice ball, if you are using them.

5. A non-stick frying pan or griddle should be heated to medium. If desired, the pan can be oiled lightly with sesame oil.

6. Shape the rice balls and put them in the pan. Cook them for about 3-4 minutes on each side or until a slight golden crust forms.

7. Coat the rice balls evenly with the miso glaze. Brush it onto each side of the rice balls as you would if you were brushing on an oil to help with grilling or baking.

8. For another 2-3 minutes, continue with the cooking of the glazed rice balls on both sides, ensuring that you do not burn the glaze.

9. When the onigiri are beautifully browned and crispy, take them out of the pan and let them cool for a bit.

10. If desired, finely chop some scallions and use them to garnish the miso yaki onigiri. Serve the onigiri warm, and revel in the umami-rich glory of this Japanese dish. It could easily function as a snack or be a part of something more substantial.

Equipment Needed

1. Rice cooker or pot with lid
2. Colander or fine-mesh sieve
3. Small bowl
4. Spoon or spatula for mixing
5. Non-stick frying pan or griddle
6. Brush for glazing (optional)
7. Measuring cups and spoons
8. Plate or cutting board for shaping rice balls
9. Knife for chopping scallions (optional)

FAQ

• What type of rice should I use for Miso Yaki Onigiri?Japanese short-grain rice is ideal for making onigiri because it is sticky and holds together very well.
• Can I substitute the miso paste with another type?For a milder flavor, white or yellow miso is recommended, but you can test red miso for a deeper taste.
• Is it necessary to use mirin, or can I skip it?Mirin contributes a hint of sweetness and an extra layer of flavor, but if you can’t find it, you can substitute with a little sugar and water.
• How do I know if my onigiri are grilled properly?The outer layer must be golden brown and crispy, with grill marks across the surface. The miso will caramelize just a bit; you want the flavor to be pronounced but not over the top—that’s why we have it mixed with 2 parts tahini, which has a mild, nutty flavor.
• Can I make the onigiri ahead of time?Certainly, you can form them ahead of time and keep them in the fridge. For optimum texture, grill them just before you eat them.
• Are there any optional toppings or fillings I can add?Mixing in sesame seeds or scallions can add even more flavor, and you could also try a filling, like a pickled plum or some smoked salmon.

Substitutions and Variations

If necessary, replace sushi rice or arborio rice with Japanese short-grain rice.
Use a mixture of 1 tablespoon sake and 1 teaspoon sugar instead of mirin.
For a gluten-free option, use tamari sauce instead of soy sauce.
Substitute honey or maple syrup for the sugar if you want a different sweetness profile in your finished product.
Use olive oil instead of sesame oil if you prefer a flavor that’s not as strong.

Pro Tips

1. Rinse Thoroughly Ensure that you rinse the rice thoroughly until the water runs clear. This step removes excess starch and prevents the rice from becoming too sticky.

2. Proper Rice Cooking For the best texture, soak the rice in water for about 30 minutes before cooking. This allows the grains to absorb water and cook more evenly.

3. Use Fresh Miso Paste For optimal flavor, use fresh miso paste. White or yellow miso will provide a milder taste, while red miso can add a more robust flavor if preferred.

4. Consistent Shaping To make uniformly shaped onigiri, use a mold or wrap the rice in plastic wrap before shaping with your hands. This will also prevent the rice from sticking.

5. Glaze Carefully When applying the miso glaze, do so gently and evenly to avoid breaking the rice balls. Consider using a silicone brush for even application without damaging the onigiri.