Learn how to make miso yaki onigiri, crispy outside and fluffy inside Japanese rice balls with sweet-savory miso and umami-packed seasoned rice.
There are so many ways to enjoy onigiri, from simple shio onigiri to mixed rice onigiri to flavorful filled options like tuna mayo onigiri.
This miso yaki onigiri adds a delightful crispy texture to the fluffy rice, with the warm, roasty aroma of sweet and savory miso sauce. The rice itself is seasoned, so every bite bursts with umami!
It’s perfect as a quick snack, packed in bento, or enjoyed as part of a comforting onigiri teishoku with miso soup. This recipe proves that even classic Japanese rice balls can be elevated with simple flavor twists.
Watch How to Make Miso Yaki Onigiri
Why You'll Love This Recipe
- Easy, simple, and quick: This recipe calls for only three ingredients yet is packed with flavor. It’s sweet, savory, and full of umami from miso, and it takes only about 10 minutes to make.
- Meal prep friendly: You can make a batch ahead and freeze them for your future self. Perfect for busy mornings or as a quick snack.
- Crispy outside, fluffy inside: Grilling the onigiri gives it a crispy exterior while keeping the inside soft and fluffy. It’s a unique texture for onigiri and tastes amazing with the sweet and savory miso flavor.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Cooked Japanese rice: Use short- or medium-grain rice for onigiri. Other types, such as basmati, aren’t sticky enough to hold their shape. Freshly cooked rice is best, but you can also use leftover rice if it’s stored properly.
- Miso: You can use any type of miso you like. I used Marukome Hana Koji Miso for testing, which is on the sweeter side. If you use red miso, it will be saltier, so adjust the amount to taste.
- Maple syrup: You can substitute with honey or agave.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Miso Yaki Onigiri
Step 1: Shape two onigiri. Make them a little firmer than usual and about 2 cm thick. (Check out my onigiri guide for tips on shaping with your hands or plastic wrap!)
Step 2: Mix the miso and maple syrup in a small bowl.
Step 3: Bake the onigiri in a preheated oven at 500°F for 1 minute, flip, and bake for another minute.
Step 4: Spread the miso–maple syrup mixture on the surface and bake for about 5 minutes or until charred.
Step 5: Yum!
Kurumi's Tips
- Use fresh rice: Cold or dry rice doesn’t stick together well, so it won’t hold the onigiri shape. Use freshly cooked, warm rice, or reheat leftover rice that isn’t dry.
- Make the onigiri a bit firmer than usual: Since you’ll be flipping it and spreading the miso mixture on top, shape the onigiri a little firmer than normal, but not rock hard. Just firm enough to hold its shape.
- Char the top: Miso develops a deeper, more fragrant flavor when it’s slightly charred. Bake it long enough for the surface to get beautifully caramelized.
What to Serve with Miso Yaki Onigiri
You can enjoy miso yaki onigiri as a snack or as part of a meal.
To make it a complete meal, pair it with a protein-rich main dish that doesn’t have an overpowering flavor, such as grilled fish. Add a few veggie-packed sides like a Japanese tomato salad, and a soup that doesn’t use miso, such as consommé soup or a simple Japanese nabe.
Storage & Reheating Instructions
- To store: Since rice dries out easily, I recommend eating it right away or freezing it. To freeze, wrap each onigiri in plastic wrap while it’s still warm. Once cooled, place them in an airtight container and freeze for up to 1 month.
- To reheat: Microwave with the plastic wrap on for about 45–60 seconds, or until warmed through.
More Onigiri Recipes
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Miso Yaki Onigiri (Crispy Grilled Rice Ball)
Ingredients
Method
- Preheat the oven: Move the oven rack to the top third and preheat to 500°F. Line a baking sheet with parchment paper.
- Make the glaze: Mix 0.5 tablespoon miso and 0.5 tablespoon maple syrup in a small bowl.
- Prep the rice: Warm 7 ounces cooked short- or medium-grain rice in the microwave if it’s cold.
- Shape the onigiri: Make two onigiri a little firmer than usual and about 2 cm thick. Check out my onigiri guide for tips on shaping with your hands or plastic wrap.
- Bake: Place the onigiri on the baking sheet and bake for 1 minute. Flip and bake for another minute.
- Add the glaze: Spread the miso–maple syrup mixture on top and bake for about 5 minutes, until the surface is nicely charred and caramelized.
Notes
- Ingredients
- Rice: Use short- or medium-grain. Fresh is best, but leftover works if not dry.
- Miso: Any type works. Sweeter miso is milder; red miso is saltier, so adjust to taste.
- Maple syrup: Can substitute honey or agave.
- Cooking tips:
- Use fresh rice: Cold or dry rice won’t hold its shape. Use warm, fresh rice or properly reheated leftover rice.
- Shape firmer: Make the onigiri slightly firmer than usual so it holds when flipping and glazing.
- Char the top: Bake until the miso is lightly charred for extra flavor.
- Serving suggestions: Enjoy as a snack or meal. Pair with a mild protein like grilled fish, veggie sides like tomato salad, and a non-miso soup such as consommé or simple nabe.
- Storage & Reheating: Eat immediately or freeze. Wrap warm onigiri in plastic, cool, then store in an airtight container for up to 1 month. To reheat, microwave with plastic wrap for 45–60 seconds until warm.
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Kurumi says
This gives me a camping vibe because our family used to make yaki onigiri a lot when we went camping! Rice is usually a supporter that makes main dishes more delicious and fun to eat, but this yaki onigiri is where rice can truly be the star. I hope you enjoy the camping vibe too!