Grilled onigiri filled with gooey cheese: you'll devour them!

Name: Grilled onigiri filled with gooey cheese: you'll devour them!
Prep time: 10 min
Cook time: 35 min
Total time: 3 h 35 min
Yield: 5
Cuisine: En
Ingredients: 200 g sushi rice; Water (for rinsing the rice); 200 ml water (for cooking the rice); 1 sheet nori; 1 tablespoon salted soy sauce; 5 mozzarella balls; Neutral oil

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Main Dish

Very Easy

3 h 35 m

499 Kcal

Do you know onigiri, those famous Japanese rice triangles? In this grilled version, they’re even more delicious ❤ After a turn in the pan, the rice develops a thin golden, crispy crust, while the inside stays soft and tender. And at the center? A ball of gooey mozzarella that makes this recipe wonderfully comforting! Very popular in Japan, yaki onigiri can be enjoyed as a side dish or as a quick meal. With their subtle soy sauce flavor and gooey center, they’re sure to please. Serve them with some edamame, miso soup, or simply enjoy them as they are when you’re in the mood for a savory treat ;)

Ingredients

200 g sushi rice
Water (for rinsing the rice)
200 ml water (for cooking the rice)
1 sheet nori
1 tablespoon salted soy sauce
5 mozzarella balls
Neutral oil

Materials

plastic wrap
onigiri mold (optional)
frying pan
spatula
scissors

Preparation

Preparation10 min

Waiting time2 h 50 m

Cook time35 min

Rinse the sushi rice several times in cold water until the water runs clear to remove the starch.
Put the rice and cold water in a saucepan and cover. When the water comes to a boil, cook over low heat, covered, for 10 to 15 minutes (the rice should absorb all the water). Turn off the heat and let the saucepan sit, covered, for 10 minutes.
Meanwhile, cut the nori sheet: cut along the lines drawn on the sheet, then cut the strips in half.
Mix the rice (still hot) with the soy sauce.
Fill the onigiri mold halfway with the rice while it's still warm.
* I recommend moistening the mold; this will make it easier to remove the onigiri later.
Place a well-drained mozzarella ball in the center and press down lightly. It should be right in the middle of the onigiri.
Cover with rice and close the lid to press the onigiri and shape it.
Remove the lid from the onigiri mold. Run a knife along the edges of the mold to help release the onigiri.
Place the onigiri on a strip of nori seaweed and wrap it in the nori. Wrap it in plastic wrap and repeat the process with the remaining ingredients before placing everything in the refrigerator for at least 3 hours.
Pour a little oil into a hot skillet, then place the onigiri in it.
Cook each side until a nice, crispy crust forms.
* If you want the mozzarella to be nice and melted, finish by covering the pan for a few minutes before serving.
There you go: it's ready!

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FAQ ❓

What are the different ways to cook the rice?

After rinsing the rice, you can cook it in a saucepan or use a rice cooker. For all cooking methods, use a rice-to-water ratio of 100 g of rice to 100 ml of water.
To cook it in a Cookeo: Cook under pressure for 2 minutes, then keep warm for 10 minutes. The detailed recipe is here.
To cook it in a Thermomix: Select the rice-cooking mode.

How do you make perfectly shaped onigiri?

To make well-shaped onigiri, moisten the mold before filling it with rice; this will make the onigiri easier to release.

What type of rice is best for onigiri?

Sushi rice is the best choice because it is sticky, which helps the onigiri hold their shape.

Can you use fillings other than mozzarella?

Yes, you can experiment with other fillings, such as tuna, vegetables, or even chicken, to vary the flavors. Feel free to use other melting cheeses or combine cheese with meat.

Why should you let the onigiri rest in the refrigerator?

Resting in the refrigerator helps firm up the texture of the onigiri.

How can you make sure the mozzarella stays gooey after cooking?

To keep the mozzarella gooey, cover the pan for a few minutes at the end of cooking to create even heat.

Nutrition

for 1 serving / for 100 g

Calories: 499Kcal

Carbo: 34.7g
Total fat: 26.7g
Saturated fat: 15.7g
Proteins: 28.7g
Fibers: 0.9g
Sugar: 0.8g
ProPoints: 13
SmartPoints: 17

Nutritional information for 1 serving (234g)

Cookware

burner

Attributes

Keep refrigerated

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Juliette Hess

I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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