Yaki Onigiri (Grilled Japanese Rice Balls) with Pickled Shiitakes

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Introduction

Yaki Onigiri (Grilled Japanese Rice Balls) with Pickled Shiitakes are a delightful savory treat that combines crispy, smoky rice with the umami richness of pickled shiitakes. The rice balls are perfectly grilled to create a crunchy exterior, while the inside remains tender and warm. Each bite is a satisfying contrast of textures, with the savory flavors of soy sauce and miso blending beautifully with the earthy, tangy pickled shiitakes. It’s simple, yet incredibly flavorful, and the combination of crispy rice with pickled mushrooms is absolutely addictive.

This dish has become a staple in my kitchen. I first made it on a rainy afternoon when I wanted something warm and comforting, but with a little more depth than your usual snack. The act of grilling the rice balls adds a wonderful smokiness that complements the soft and vinegary shiitakes, creating a delightful balance of flavors. It’s one of those meals that feels both comforting and exciting with every bite.

Yaki Onigiri with Pickled Shiitakes is perfect for any occasion, from a cozy night in to a picnic with friends. It’s great on its own, but can also be paired with miso soup or a side of greens for a more substantial meal. If you’re looking for a dish that’s as comforting as it is flavorful, these grilled rice balls are the ultimate pick, guaranteed to be a hit with anyone who loves bold, savory tastes!

Perfect for:

  • Lunchboxes or bento
  • Quick and satisfying snacks
  • Sushi lovers
  • Weeknight dinners
  • Customizable rice dishes

Why You’ll Love This Recipe

  • Crispy and Savory – The grilled exterior of the rice balls contrasts perfectly with the soft, sticky rice inside.
  • Umami-packed Pickled Shiitakes – Tangy and earthy mushrooms add an extra layer of depth to the dish.
  • Customizable – Add your favorite fillings to the rice balls or swap the pickled shiitakes with other pickled vegetables.
  • Easy to Make – Simple ingredients and minimal prep time for a quick meal.
  • Vegan-Friendly – This recipe contains no meat or alcohol, making it suitable for plant-based diets.

Preparation and Cooking Time

  • Total Time: 30 minutes
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Servings: 4 rice balls
  • Calories per Serving: Approximately 150-200 calories per rice ball

Ingredients

For the Rice Balls

  • 2 cups cooked short-grain Japanese rice (preferably sticky or sushi rice)
  • 1 tablespoon soy sauce (for seasoning)
  • 1 tablespoon sesame oil (for brushing)
  • Salt, to taste
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

For the Pickled Shiitakes

  • 1 cup shiitake mushrooms, sliced
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • ½ teaspoon sesame oil

Ingredient Highlights

  • Short-grain Rice – The sticky texture of short-grain rice is essential for shaping the rice balls and providing that signature chewy interior.
  • Shiitake Mushrooms – Known for their deep, earthy flavor, shiitake mushrooms offer a rich umami punch, perfect for pickling.
  • Sesame Oil – Adds a savory, slightly nutty flavor to the rice balls and grilled exterior.
  • Soy Sauce – Brings a touch of saltiness and umami to both the rice and the pickled shiitakes.

Step-by-Step Instructions

Prepare the Rice Balls

  1. Cook Rice – Cook 2 cups of short-grain rice according to package instructions. Once cooked, allow the rice to cool slightly.
  2. Season the Rice – In a bowl, mix the rice with 1 tablespoon soy sauce and a pinch of salt. Stir well until the rice is evenly seasoned.
  3. Shape the Rice Balls – Wet your hands to prevent the rice from sticking. Scoop out small portions of the rice and shape them into oval or triangular balls.
  4. Brush with Sesame Oil – Lightly brush the rice balls with sesame oil for grilling.

Prepare the Pickled Shiitakes

  1. Pickle the Mushrooms – In a small saucepan, combine rice vinegar, soy sauce, sugar, and sesame oil. Heat over medium until the sugar dissolves. Add the sliced shiitake mushrooms and cook for 2-3 minutes. Remove from heat and let the mushrooms pickle in the sauce for 10-15 minutes.

Grill the Rice Balls

  1. Grill the Rice Balls – Heat a grill pan or skillet over medium heat. Place the rice balls in the pan and grill for about 2-3 minutes on each side, until golden brown and crispy.
  2. Serve with Pickled Shiitakes – Serve the grilled rice balls hot, topped with the pickled shiitakes. Garnish with toasted sesame seeds if desired.

How to Serve

  • With Miso Soup – Pair with a warm bowl of miso soup for a complete, comforting meal.
  • With Salad – A light, crunchy salad can balance the richness of the grilled rice balls.
  • As a Snack – These rice balls make for an excellent snack on their own, especially when served with a side of pickled vegetables.
  • In Bento – Yaki Onigiri is perfect for packing in a lunchbox with other Japanese-inspired dishes.

Additional Tips

  • Use Day-Old Rice – Rice that has cooled and sat for a while is easier to work with when forming rice balls and will hold its shape better.
  • Adjust the Seasoning – Feel free to add more soy sauce or a dash of mirin if you prefer a sweeter or saltier taste.
  • Grill Over Low Heat – To ensure the rice balls don’t burn, grill them over medium to low heat.
  • Substitute Mushrooms – If shiitake mushrooms are unavailable, try using other mushrooms like cremini or button mushrooms.
  • Add Fillings – For variety, you can stuff the rice balls with fillings like pickled vegetables, cooked vegetables, or even tofu.

Recipe Variations

  1. Spicy Yaki Onigiri – Add a little chili paste or sriracha to the pickling liquid for a spicy kick.
  2. Sweet & Savory – Use honey instead of sugar for a touch of sweetness in the pickling sauce.
  3. Vegetable Onigiri – Add chopped pickled vegetables like carrots or radishes into the rice mixture.
  4. Grilled Tofu Onigiri – Stuff rice balls with grilled or marinated tofu for a protein-packed option.
  5. Curry-Flavored Rice Balls – Add curry powder to the rice for a unique flavor twist.
  6. Vegan Pickled Shiitakes – Skip the sesame oil in the pickling sauce and use olive oil for a lighter version.
  7. Rice Paper Wrapped Onigiri – Wrap the grilled rice balls in rice paper for extra texture.
  8. Crispy Rice Balls – Roll the rice balls in breadcrumbs before grilling for an even crispier coating.
  9. Kimchi Onigiri – Add chopped kimchi into the rice for a spicy, fermented twist.
  10. Sesame-Crusted Rice Balls – Roll the rice balls in black sesame seeds before grilling for added crunch.

Freezing and Storage

  • Freezing Uncooked Rice Balls – Shape the rice balls and freeze them on a baking sheet. Once frozen, store in an airtight container for up to 2 months. Grill straight from the freezer for a quick meal.
  • Storing Leftovers – Store leftover grilled rice balls in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat to retain the crispiness.
  • Pickled Shiitakes Storage – Store leftover pickled shiitakes in an airtight container in the refrigerator for up to 1 week.

Special Equipment

  1. Grill Pan or Skillet – A non-stick grill pan or skillet is perfect for achieving that crispy exterior.
  2. Rice Cooker – A rice cooker makes cooking short-grain rice a breeze.
  3. Bento Box – A great container for packing Yaki Onigiri for lunch.
  4. Measuring Cups & Spoons – Ensures accuracy in seasoning and pickling ingredients.
  5. Sharp Knife – For slicing mushrooms and other fillings.
  6. Small Saucepan – For making the pickling liquid.
  7. Tongs – Handy for flipping the rice balls while grilling.
  8. Cooling Rack – To let rice balls cool evenly and maintain their shape.

FAQ Section

  1. Can I use brown rice for Yaki Onigiri?
    While short-grain white rice is preferred for its sticky texture, you can substitute with brown rice for a nuttier flavor. Keep in mind the texture will be slightly different.
  2. Do I need a grill pan?
    A grill pan works well to get the crispy texture, but you can use a regular skillet if you don’t have one.
  3. Can I use dried shiitakes instead of fresh?
    Yes, you can use dried shiitakes. Be sure to rehydrate them in warm water before using them in the pickling process.
  4. What can I substitute for soy sauce?
    You can use tamari or coconut aminos for a gluten-free option.
  5. Can I stuff the rice balls with other fillings?
    Absolutely! You can fill them with vegetables, pickled plums, or even grilled tofu for a personalized touch.

Conclusion

Yaki Onigiri (Grilled Japanese Rice Balls) with Pickled Shiitakes brings the comforting warmth of Japanese cuisine right to your table in a deliciously unique way. The crispy, golden exterior of the rice balls contrasts beautifully with the tender, savory rice inside, offering a delightful bite every time. The addition of pickled shiitakes adds a burst of umami, complementing the rice’s natural flavors while balancing the richness with their tangy bite.

This dish is perfect for anyone seeking a satisfying meal that’s easy to make yet full of flavor. It can be enjoyed as a light lunch, snack, or even as part of a bento box, making it versatile and ideal for any occasion. The beauty of Yaki Onigiri is in its simplicity and the layers of flavor that develop with each bite. Give this recipe a try, and I’m sure it’ll quickly become a favorite in your cooking repertoire. Don’t forget to share your creations and let me know how you make it your own! Enjoy every bite!

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