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Yaki Onigiri (3)

Easy Yaki Onigiri with Melty Cheese Filling

The easiest Yaki Onigiri recipe — crispy outside, soft inside, and filled with gooey cheese. These grilled rice balls come together in under 30 minutes using leftover rice. A flavour-packed snack everyone loves!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Japanese
Servings 4

Ingredients
  

For the Rice Balls

  • 300 g cooked leftover rice slightly warmed
  • 5 ml cooking oil
  • 30 g carrot finely diced
  • 50 g luncheon meat Spam, finely diced
  • 30 g corn kernels cooked
  • 30 g shredded seaweed seaweed flakes
  • 15 g salad dressing mayonnaise
  • 4 slices cheese
  • 4 rectangular roasted seaweed sheets nori

For the Teriyaki Glaze

  • 15 ml 1 tbsp soy sauce
  • 15 ml 1 tbsp oyster sauce
  • 15 g 1 tbsp honey (or to taste)

Instructions
 

Mix the Rice

  • Place the leftover rice in a large bowl and drizzle in the cooking oil. Add the diced carrots, luncheon meat, corn kernels, and seaweed flakes.
  • Squeeze in the mayonnaise and mix thoroughly until every grain of rice is coated and the ingredients are evenly combined.

Shape and Fill

  • Take about 70g of the rice mixture and flatten it into a disc in your palm.
  • Place one slice of cheese in the center (you can fold it to fit). Top with another small portion of rice, then gently cup and press your hands to form a compact triangle (or round ball), ensuring the cheese is completely sealed inside with no gaps.
  • Wrap a sheet of nori around the bottom of the rice ball. Repeat to make 4 rice balls.

Make the Glaze and Cook

  • In a small bowl, whisk together the soy sauce, oyster sauce, and honey until smooth.
  • Air Fryer Method: Place the rice balls in the air fryer basket. Brush the top and sides generously with the teriyaki glaze. Cook at 180°C (350°F) for 7 minutes. Carefully flip the rice balls, brush the other side with more glaze, and cook for another 7 minutes, or until the surface is caramelized and crispy.
  • Stovetop Method: Heat a non-stick pan over medium heat with a thin layer of oil. Place the rice balls in the pan and cook for 3-4 minutes until the bottom is golden. Flip, brush the cooked top with glaze, and cook another 3-4 minutes. Flip again, brush the other side, and cook until crispy and glazed on all sides.

Serve

  • Enjoy the Yaki Onigiri immediately while the cheese is hot and gooey!
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