Miso Butter Grilled Rice Balls

This Japanese grilled rice ball recipe transforms simple ingredients into a crispy, flavorful treat that brings restaurant-quality taste to your home kitchen. I discovered yaki onigiri during my travels in Japan and have perfected these miso butter and soy sauce versions that never fail to impress dinner guests.

I first made these rice balls for a Japanese themed dinner party and they disappeared faster than any other dish. Now they have become my go-to recipe whenever I want to add something special to a weeknight meal without much effort.

Ingredients

• Short grain rice: Essential for its sticky texture that holds the shape perfectly
• Miso paste: Provides umami depth and rich savory flavor
• Butter: Creates a delicious richness and helps form the crispy exterior
• Soy sauce: Offers classic Japanese flavor that caramelizes beautifully when grilled
• Mirin and sake: Traditional Japanese cooking wines that add complexity and balance sweetness
• Everything bagel seasoning: Adds texture and flavor but can be substituted with any rice seasoning
• Chives and sesame seeds: Fresh garnishes that elevate the presentation and add subtle flavor notes

Step-by-Step Instructions

Prepare the Rice:

Cook short grain rice according to your rice cooker instructions. The right rice consistency is crucial for onigiri so use the exact 1:1 ratio of rice to water for perfect stickiness. Let the rice sit covered for 10 minutes after cooking to set properly.

Mix the Flavor Pastes:

For miso flavor combine miso paste mirin sake and sugar in a small bowl ensuring all ingredients are thoroughly incorporated into a smooth paste. For soy flavor have your soy sauce ready in a separate small dish for brushing during cooking.

Shape the Onigiri:

While rice is still warm divide into six equal portions. Place each portion onto plastic wrap and firmly compress into triangle shapes with wet hands to prevent sticking. The compression is crucial here as loose rice balls will fall apart during grilling. Work quickly while rice remains warm.

Grill Miso Flavor Onigiri:

Heat a cast iron skillet over medium heat and add butter allowing it to fully melt and coat the surface. Place rice triangles in the pan cooking about one minute per side until they begin forming a light crust. Brush generously with miso paste mixture on all sides turning frequently but carefully to prevent burning especially after applying the sauce.

Grill Soy Flavor Onigiri:

For soy version heat oil in a cast iron skillet over medium heat. Place shaped rice triangles in the pan cooking one minute per side then brush with soy sauce. Turn several times brushing with sauce each time until a beautiful brown crust forms on all sides. The caramelization process takes about 3 minutes total.

Garnish and Serve:

Place finished miso onigiri on serving plates and sprinkle with chopped chives and sesame seeds. For soy version top each with a small pat of butter and sprinkle with everything bagel seasoning. Serve immediately while hot and crispy.

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The miso butter version is my personal favorite the sweet umami flavor paired with the richness of butter reminds me of street food I enjoyed in Kyoto. My family now requests these whenever we have Asian inspired meals.

Make Ahead Tips

You can prepare the rice balls and shape them up to one day ahead. Store them wrapped individually in plastic wrap in the refrigerator. When ready to serve simply bring to room temperature for 30 minutes before grilling to ensure even cooking.

Perfect Rice Technique

The foundation of great onigiri is properly cooked rice. Rinse your short grain rice thoroughly until water runs clear about 4 to 5 rinses. This removes excess starch and prevents mushiness. After cooking let the rice rest covered for 10 minutes before shaping for ideal texture. This step is non-negotiable for authentic results.

Flavor Variations

While this recipe features miso and soy flavors onigiri is incredibly versatile. Try filling the center with pickled plum umeboshi or flaked salmon before shaping. You can also experiment with different exterior seasonings like furikake togarashi or crumbled nori. In my household we have a monthly onigiri night where everyone creates their own flavor combinations.

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Cultural Context

Onigiri has been a staple in Japanese cuisine for centuries originally created as a portable meal for travelers and warriors. The grilled version yaki onigiri adds a new dimension of flavor through caramelization. In Japan these are often enjoyed as casual street food or homemade comfort food. The triangular shape traditionally represents mountain peaks an important symbol in Japanese culture.

Frequently Asked Questions

→ Can I make these rice balls without a rice cooker?

Yes, you can cook the rice on a stovetop! Use the water-to-rice ratio mentioned and refer to basic stovetop rice cooking guides.

→ What can I use in place of mirin or sake?

You can substitute mirin and sake with a blend of rice vinegar and sugar in small quantities, adjusting to taste.

→ How do I prevent the rice balls from falling apart?

Shape the rice while still warm and press firmly to compact the grains together. This helps them hold their shape while grilling.

→ How can I avoid burning the miso glaze?

Ensure you grill the rice balls on medium heat and watch closely, since the sugar in the glaze can cause burning if left unattended.

→ Can I use other seasonings for a different flavor?

Yes, feel free to experiment with various rice seasonings like furikake, or top with ingredients like shredded seaweed or bonito flakes.