Black Pepper & Cheese Yaki Onigiri
A modern, savory twist on traditional Japanese grilled rice balls. Featuring a melting cheese center and a sharp black pepper bite, these onigiri are grilled to a deep, crispy golden-brown crust. An excellent savory bite perfectly suited for a balanced wellness lifestyle.
Servings: 4 people
Calories: 295kcal
Ingredients
- 2 rice cooker cups Uncooked short-grain Japanese rice 360 ml total
- 400 ml Water
- 2 tbsp Soy sauce
- 1 tbsp Black pepper adjust to taste
- 1/4 cup Shredded cheese mozzarella, cheddar, or your preferred melting cheese
For the Glaze & Grilling
- 2 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tsp Sesame oil or preferred cooking oil, for greasing the foil
Instructions
- Cook the Rice: Cook the short-grain rice using a rice cooker or stovetop pot.
- Fluff and Season: Once cooked, use a rice paddle to fluff the rice using slicing and folding motions—do not smash the grains. Transfer the hot rice to a large mixing bowl to help it cool slightly. Gently fold in 2 tablespoons of soy sauce and the black pepper until evenly distributed.
- Pre-Shape: Scoop about a half-cup of the seasoned rice into a small bowl. Gently shake the bowl back and forth to begin forming a loose ball.
- Add the Filling: Wet your finger and press a small indentation into the center of the rice. Place a pinch of shredded cheese into the well, then cover it with a small spoonful of additional rice.
- Form the Onigiri: Wet your hands lightly with water. Transfer the pre-shaped rice into one palm, and use your other hand to gently press and cup the rice into a neat, firm triangle or round shape. Repeat until all the rice is used.
- Prepare for Grilling: Whisk together the remaining 2 tablespoons of soy sauce and 1 tablespoon of mirin to create your glaze. Brush the top of each onigiri with the mixture.
- Grill to Golden-Brown: Lightly grease a piece of aluminum foil with sesame oil and place the rice balls on top. Bake in a toaster oven set to 450°F (230°C).
- Glaze and Flip: Grill for 4 to 5 minutes. Every 2 minutes, brush the tops with another layer of glaze. Carefully flip the rice balls and repeat the glazing and grilling process on the other side until they achieve a crispy, golden-brown crust. Serve immediately while the cheese inside is warm and melted.
Notes
- The Perfect Crust: For an elevated presentation, ensure you achieve a perfect kitsune-iro (fox-color, golden-brown) crust by being patient with the glazing and grilling process. The multiple layers of glaze caramelize and build that iconic, professional-level crunch.
- Family-Friendly Adjustments: To make this more suitable for a younger palate, reduce or omit the black pepper, and consider adding a pinch of sugar to the glaze for a teriyaki-style sweetness.
Nutrition
Calories: 295kcal | Carbohydrates: 58g | Protein: 8g | Fat: 3g | Sodium: 930mg