YAKI ONIGIRI (GRILLED JAPANESE RICE BALLS) WITH PICKLED SHIITAKES
Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from "Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home" by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.
Provided by Alexa Weibel
Time 1h
Yield 6 to 12 onigiri (2 to 4 servings)
Number Of Ingredients 15
Steps:
- Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They're even better after a few days and will keep refrigerated for up to 6 months.
- After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.
- Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.
- Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you'll lose precious moisture!)
- After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.
- While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.
- Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don't stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.
- If working by hand, you'll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.
- If stuffing with mushrooms or other fillings, you'll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn't create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.
- Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)
- If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.
YAKI ONIGIRI (GRILLED RICE BALL)
A favorite at Izakaya restaurants, Yaki Onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home!
Provided by Namiko Chen
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Gather all the ingredients. Cook the rice with a rice cooker, a pot over the stove, an instant pot, or a donabe. Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.
Nutrition Facts : Calories 147 kcal, Carbohydrate 31 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 53 mg, UnsaturatedFat 2 g, ServingSize 1 serving
ONIGIRI (JAPANESE RICE BALL)
Onigiri (おにぎり, Japanese rice ball) is like a sandwich in Western culture. Why don't you take rice balls wrapped in yaki nori (roasted seaweed sheet) with grilled salted salmon for lunch? It's such a simple food but it is so comforting and tasty that you can't stop eating. Instead of salmon or other popular protein, you can add pickled vegetables or pickled salty plum to make it 100% vegetarian. The shape can be flat and round instead of triangle.
Provided by Yumiko
Categories Main
Time 40m
Number Of Ingredients 5
Steps:
- Place a cutting board in front of you and arrange salmon and the onigiri ingredients around it.
- Add ¼ of the cooked rice to a tea cup or a small rice bowl of 150-180ml (5-6 oz), then turn it over and place the rice on the cutting board.
- Wet your finger with water and make a well in the centre of the rice using your finger.
- Add ¼ of the salmon pieces to the well.
- Wet both palms of your hands with water, then take about ¼ of the salt and rub both palms together to spread the salt over them.
- Pick up the rice from both sides by making a cup with your hands so that the rice will sit in your palms.
- Using your thumbs, press down the salmon and then gather the rice around to cover the salmon and bury it in the centre (note 5) and make a rice ball.
- Place the rice ball on the palm of the left hand, then place your right hand over the rice ball perpendicular to your left hand.
- Then using mainly three fingers (index finger, middle finger and ring finger), squeeze the rice ball with both hands to shape it into a triangle. The left hand should control the thickness of the onigiri to make it about 4cm (1 ½") thick and the right hand should shape the triangle. Press firmly but not too tight (note 6).
- While pressing firmly, occasionally roll the triangle and press to make the onigiri more like an equilateral triangle.
- Place the onigiri in the centre of a yaki nori sheet and cover both sides of the triangular surface with yaki nori.
- Repeat for the remaining 3 onigiri (note 7).
YAKI ONIGIRI
Provided by Tadashi Ono
Categories Rice Backyard BBQ Grill Grill/Barbecue Party Advance Prep Required
Number Of Ingredients 0
Steps:
- Use 1 cup of hot (or warm) cooked Japanese short grain rice per serving. Add the rice to a small bowl (like a cereal bowl) just big enough to hold it. Jiggle the bowl, moving it in a flat, circular motion, like the motion of a hula hoop, until the rice forms into a ball on its own-a neat kitchen trick Tadashi's mom taught him. This motion packs the rice so it holds together when it grills.
- Wet your hands and place the ball of rice between your cupped palms. Now squeeze, flip, and turn the rice ball several times to form it into a triangular shape. This motion takes a little practice, but after a few yaki onigiri, you'll get the hang of it. Make sure not to compact the rice too tight; you want it to just stick together.
- Grill yaki onigiri over medium heat. If the fire's too hot, the rice will burn. We like to place the yaki onigiri along the cooler edges of a grill while other foods cook in the hotter center. Watch the rice carefully while it grills; perfect yaki onigiri need constant attention.
- How to Cook Japanese Rice
- There are two basic ways to prepare Japanese rice: rice cooker or stovetop. If you have an electronic rice cooker, wash and rest the rice as we describe below, then follow cooker instructions. To prepare rice on the stovetop, an enameled cast-iron or cast-iron pot works best because these heavy pots do such a great job distributing heat.
- Makes 4 cups of rice 2 cups Japanese short-grain white rice 2 cups water
- Wash the rice to remove surface starch by placing the rice in a bowl, filling it with water, and swirling the rice with your hand. Drain off the milky liquid. Repeat 3 or 4 times until the water becomes clear enough to see the rice. Wash quickly; the entire process should take no longer than 3 minutes (soaking the rice in the washing water too long can cloud its flavor). Strain the rice into a colander, cover it with a clean kitchen towel, and let it rest for 15 minutes, so the grains naturally rehydrate, which helps them cook evenly.
- Add the rice and 2 cups of water to a pot. Cover and bring to a boil over high heat. Decrease the heat to medium and cook 10 minutes, until you smell a beautiful rice aroma in the steam escaping from the pot. Be careful not to overcook, or you'll burn the rice. Turn off the heat and let the covered pot sit for 10 minutes, a critical step that completes the cooking process. Uncover the pot, gently stir the rice with a large spoon to fluff it up, and it's ready.
YAKI ONIGIRI (GRILLED RICE BALLS)
These Yaki Onigiri, or grilled rice balls, have a layer of fluffy rice sandwiched between two ultra-crispy layers of browned rice. Seasoned with butter and soy sauce, they make a mouth-wateringly delicious meal from just a few basic ingredients.
Provided by Marc Matsumoto
Time 45m
Number Of Ingredients 6
Steps:
- Use the measuring cup and water lines on the cooker bowl to cook 1 rice cooker cup of rice.
- If you're doing it on the stove, wash the rice in a few changes of water until it runs mostly clear. Drain it in a sieve. Add the rice to a tall pot along with 1 US cup of water. Cover the pot with a lid, and then bring the water to a boil over high heat. As soon as it's boiling, turn the heat down as low as it will go. Set a timer for 13 minutes. After the timer goes off, turn the heat off and let the rice continue steaming for another 10-15 minutes. Do not open the lid at any point during the cooking or steaming process.
- Once it's done steaming, pour the soy sauce evenly over the rice and use a folding and cutting motion with a spatula or rice paddle to evenly distribute the soy sauce until the rice is uniform in color.
- Level off the top of the rice and then divide it into thirds like a pizza.
- If you're shaping the onigiri by hand, click this link for specific instructions. If you're using an onigiri press, just get it wet and stuff each mold with a segment of rice. Press the onigiri together more than you normally would for onigiri so that it holds its shape.
- Put the onigiri on a parchment-lined tray. Dust each onigiri with a thin layer of potato starch by passing it through a fine-mesh sieve like a tea strainer. Flip the onigiri over and dust the other side. Try not to get starch onto the sides of the onigiri.
- Put a non-stick frying pan over medium-low heat and when it is moderately hot, add about half of the oil and arrange the onigiri, so they're sitting on a small pool of oil.
- Fry undisturbed until they're golden brown and crisp on one side (about 7-10 minutes).
- Flip them over, and then add a bit more oil to fry the second side until crisp and browned.
- Finish the Yaki Onigiri off by melting some butter directly onto each browned surface of the onigiri and then roll them on their 3 sides to cook any stray starch.
- Serve the grilled rice balls wrapped in shiso or nori.
Nutrition Facts : Calories 274 kcal, Carbohydrate 43 g, Protein 5 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 10 mg, Sodium 708 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ONIGIRI (RICE BALLS)
My family looovess these rice balls and they are often requested at get togethers. A simple recipe. It can be served as an entree with the salmon or the salmon can be left out. Make sure to wet your hands in water so the rice does not stick to your hands.
Provided by BirdyBaker
Categories Rice
Time 1h
Yield 8 rice balls
Number Of Ingredients 5
Steps:
- Sprinkle salmon with salt and let sit for 30 minute.
- Grill or fry the salmon until the edges are a little bit burned.
- When cool, flake salmon into small pieces and set aside.
- Cut nori into 8 equally sized, rectangular strips.
- Put warm rice in a bowl and combine with salmon and sesame seeds.
- Put a pinch of salt on your hands and take a 1/2 cup ball of rice.
- Form the rice into either a round or triangular shape br pressing lightly with both of your palms.
- Wrap a strip of nori around each rice ball.
Nutrition Facts : Calories 348.7, Fat 1.1, SaturatedFat 0.2, Sodium 6.6, Carbohydrate 75.8, Fiber 2.7, Protein 6.5
ROASTED RICE BALLS (ONIGIRI YAKI)
These are so yummy! I haven't tried the miso one (yet! But once I get my paws on some miso paste. . .), but the soy sauce ones are fantastic. This is fairly typical bar food in Japan from what I have read online, but it also makes for good lunchbox food or a side dish for a Japanese inspired dinner. You can also make a bunch of these and freeze them for up to a month. This recipe comes from Bento Boxes: Japanese Meals To Go by Naomi Kijima - hence the single serving size. Cooking time does not include time to cook rice. I posted photos to try and make clear the grill, flip, brush, flip, brush, flip, done routine. Hope this helps. :)
Provided by CraftScout
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Form the rice into four disk shapes. This is a lot easier if you keep a bowl of cool salt water next to you to dip your hands into before forming each ball.
- Combine the miso with 1/2 t. of the sake and set aside. Combine the soy sauce with the rest of the sake and set aside.
- Brush one side of each onigiri with oil and place oil side down in a non-stick skillet over medium heat. Brush the other side of the onigiri with oil.
- Once the first side has started turning golden, turn onigiri over. Brush miso mixture on two of the onigiri and the soy sauce mixture on the other two.
- When the second side has started turning golden, turn over again so that the first side (with miso or soy mix) is down on the pan. Brush the second side with miso and soy sauce mixtures (making sure the sides match).
- When the first side has browned well (kind of a caramel color for the soy sauce ones), turn and let the second side brown.
Nutrition Facts : Calories 550, Fat 1.4, SaturatedFat 0.3, Sodium 1082.4, Carbohydrate 118.5, Fiber 0.7, Sugar 0.9, Protein 12
YAKI ONIGIRI
Yaki Onigiri
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Crispy on the outside yet warm and gooey and on the inside, these mouthwatering Yaki Onigiri are filled with a light yet satisfying filling: creamy avocado, protein-packed surimi, and crunchy vegetables. You'll need to make plenty extra, otherwise, these irresistible appetizers will be gone before you know it! Step 1
- In small bowl, combine surimi, avocado, carrot and green onions. Set aside. Step 2
- Cook rice according to package directions. Stir 2 tbsp rice vinegar, sugar and salt into cooked rice. Let stand until cool enough to handle. Using wet hands, flatten 1/3 cup cooked rice slightly; place 1 tbsp filling in center. Shape rice into ball, enclosing filling. Repeat with remaining filling and rice. Step 3
- Heat 2 tsp oil in skillet set over medium heat. Fry balls in batches for 2 to 3 minutes per side or until golden brown. Brush rice balls with 2 tbsp soy sauce; cook for 15 to 20 seconds per side. Step 4
- In small bowl, combine remaining soy sauce and rice vinegar, honey, sesame seeds and sesame oil. Serve yaki onigiri with sauce for dipping. Recipe Tips Surimi is also known as crab sticks, seafood sticks or imitation crab, and is usually made of Alaskan pollock. Substitute drained, canned salmon or tuna if desired. Yaki onigiri can be well wrapped, then frozen. Heat for 30 to 50 seconds in the microwave directly from the freezer (do not thaw first).
More about "roasted rice balls onigiri yaki food"
YAKI ONIGIRI - JAPANESE RICE BALLS - EDIBLE COMMUNITIES
From ediblecommunities.com
Cuisine Asian, JapaneseCategory Main, SnackAuthor Quadrille PublishingCalories 189 per serving
- Wash the rice thoroughly, then tip it into a saucepan with some salt and pour over 330ml / 11fl oz boiling water. Bring to the boil, then cover and simmer over the lowest heat for 15 minutes. Set aside, covered, for 10 minutes, then leave to cool completely.
- Mix together the miso, soy sauce, 1/2 tsp of the sesame oil and the honey in a small bowl until smooth. Stir the sesame seeds through the cooled rice. Using wet hands, divide the rice into six equal portions and shape into triangles or circles about 3 inches wide and 1 inch thick.
- Heat a large non-stick frying pan over a medium heat and drizzle in the remaining sesame oil. Fry the onigiri on one side for 8–10 minutes until starting to brown and crisp. Carefully turn over and brush the toasted side with the soy mix. Continue to fry until the other side is browned and crisp. Turn off the heat. One at a time flip over the onigiri and brush with the mix, then quickly transfer to a plate. Brush over any remaining soy mix. Leave to cool a little, then serve with pickled ginger and a sprinkling of spring onions.
YAKI ONIGIRI - GRILLED RICE BALL WITH SOY ... - UNCUT RECIPES
From uncutrecipes.com
Servings 4Calories 110 per servingTotal Time 15 mins
- - Brush a bit of Soy Sauce on the surface and cook for an extra minute each side without burning it.
YAKI ONIGIRI (GRILLED RICE BALLS) - OKONOMI KITCHEN
From okonomikitchen.com
5/5 (6)Total Time 39 minsCategory EntreeCalories 124 per serving
- Allow the cooked rice to cool down to a point where you can handle it with your hands. Be sure not to let it completely cool. Cover the rice cooker bowl with a damp towel as you work to prevent the rice from drying out.
- Wet your hands with water and rub vinegar between your hands. Dip our pointer finger into some salt and rub between your hands, this will help prevent the rice from sticking to your hands. Take about 1/4 heaping cup of rice and shape into a onigiri, either a circle or triangle shape. See my guide to making onigiri for in depth instructions. You can also use a onigiri mold.
- Lightly oil a pan over medium heat. Grill each side until golden brown, about 2-3 minutes. Flip them once to prevent the onigiri from breaking. You can also grill the 3 sides of the onigiri if making triangle shaped onigiri.
- Bring the heat to a medium low and generously brush with the sauce. Flip and brush the other side with sauce while the previous side cooks (takes around 15-20 seconds, be sure to not let it burn). Flip once more to grill the other side. Remove from the pan, serve and enjoy!
FRIED SOY SAUCE JAPANESE YAKI-ONIGIRI RICE BALLS (焼きおにぎり ...
From sudachirecipes.com
Category RiceTotal Time 15 mins
GUSTO TV - YAKI ONIGIRI (GRILLED RICE BALL WITH SOY SAUCE ...
From gustotv.com
Servings 1Category Appetizer
RICE BALLS RECIPE – YAKI ONIGIRI - ASIAN INSPIRATIONS
From asianinspirations.com.au
Cuisine JapaneseCategory AuthenticServings 3-4Total Time 1 min
YAKI ONIGIRI GRILLED RICE BALLS RECIPE - JAPAN CENTRE
From japancentre.com
4.1/5 (83)Category SnacksServings 1Total Time 25 mins
YAKI ONIGIRI - ELISSA GOODMAN
From elissagoodman.com
YAKI ONIGIRI: JAPANESE GRILLED SOY-GLAZED RICE BALLS ...
From meatwave.com
Cuisine JapaneseCategory VegetarianServings 4Total Time 55 mins
- Place rice and water in a rice cooker or medium saucepan. If making in a rice cooker, cook according to rice cooker's directions. If making in a saucepan, heat over high heat until water comes to a boil. Reduce heat to medium-low, cover pan, and let cook undisturbed for 15 minutes. Remove saucepan from heat and gently fluff rice using a fork or chopsticks. Replace lid and let sit until rice is tender throughout, about 10 minutes more. Remove lid from rice cooker or saucepan and let rice sit until cool enough to handle.
- Line a baking sheet with wax or parchment paper. Wet hands under cold water and remove roughly 1/2 cup of rice from rice cooker or saucepan. Using your hands, gently work rice into a triangular shape roughly 1 1/2-inches tall, being careful not to over compact the rice. Place shaped rice on baking sheet. Repeat with remaining rice, rewetting hands between each formation.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Place shaped rice on grill and cook until rice crisps and lightly browns, 3 to 5 minutes. Flip rice over and continue to cook until second side lightly browns, 3 to 5 minutes more. Brush rice all over with soy sauce and cook another 30 seconds per side. Transfer rice to plate or platter and serve immediately.
YAKI ONIGIRI (GRILLED RICE BALLS) 焼きおにぎり - CHOPSTICK ...
From chopstickchronicles.com
4.5/5 (26)Total Time 40 minsCategory RiceCalories 249 per serving
- While the rice is being cooked, put all the miso paste ingredients together in a bowl and mix well.
MINI MISO YAKI ONIGIRI - LOTUS FOODS WEBSITE
From lotusfoods.com
5/5 (1)Category Side DishServings 2Total Time 20 mins
- In a small bowl, make the miso sauce by combining the miso, maple syrup, sugar and rice vinegar.
YAKI ONIGIRI (JAPANESE RICE BALLS) | VEGAN - BIANCA ...
From biancazapatka.com
4.9/5 (24)Calories 204 per servingCuisine Japanese
- Put the rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Then drain well and transfer to a saucepan (or rice cooker). Pour in the water, cover, and bring to the boil. Then reduce the heat to low and simmer gently for 15-20 minutes, until the liquid has been completely absorbed by the rice (if it looks too dry, add a few more tablespoons of water). Then remove from the heat and leave covered to steam for another 5-10 minutes. (Tip: Do not disturb the rice while it cooks. Leave the lid closed to ensure even cooking and do not stir!)
- Now place 1 heaped tablespoon of rice on a piece of cling foil, flattening it gently into a round shape. Add 2-3 pieces of avocado and 1 teaspoon of chopped peanuts in the middle. Cover with another tablespoon of rice, seal the foil and form into a ball. Flatten it slightly with your hands, then carefully remove the cling foil. Continue this process with the rest of the rice and filling until everything is used up.
YAKI ONIGIRI (GRILLED RICE BALLS) | J COOKING ODYSSEY
From jcookingodyssey.com
Reviews 14Servings 4Cuisine JapaneseTotal Time 30 mins
JAPANESE GRILLED RICE BALLS RECIPE (YAKI ONIGIRI ...
From carolinarice.com
Servings 6Total Time 55 mins
YAKI ONIGIRI (FILLED WITH CHEESE) | CHEF JA COOKS
From chefjacooks.com
Category RiceCalories 216 per serving
YAKI ONIGIRI RECIPE | TILDA
From tilda.com
Cuisine JapaneseServings 2
YAKI ONIGIRI GRILLED RICE BALL RECIPE
From nexgrill.com
Servings 5Total Time 20 mins
YAKI ONIGIRI RECIPE: PERFECT JAPANESE GRILLED RICE BALL ...
From bitemybun.com
Cuisine JapaneseCategory Appetizer
YAKI ONIGIRI (RICE BALLS) - PLANT BASED RELATIONSHIP
From plantbasedrelationship.ca
Cuisine Japanese, VeganCategory DinnerServings 2Total Time 35 mins
TUNA YAKI ONIGIRI - CREAMY TUNA RICE BALLS - TIFFY COOKS
From pinterest.com
Servings 4Total Time 20 mins
VEGAN YAKI ONIGIRI - JAPANESE STUFFED RICE BALLS ...
From cashewdate.com
5/5 (1)Category Main CourseCuisine Japanese
ROASTED TOMATO YAKI ONIGIRI (GRILLED RICE BALL) - LOVE AT ...
From loveatfirstbento.com
5/5 (2)Servings 4-5Cuisine JapaneseCategory Onigiri
YAKI ONIGIRI RICE BALLS WITH MISO RECIPE - JAPAN CENTRE
From japancentre.com
3.8/5 (48)Category SnacksServings 2Total Time 30 mins
FRIED RICE TRIANGLES (YAKI ONIGIRI) - KIKKOMAN UK
From kikkoman.co.uk
Servings 4Category 2356
ROASTED RICE BALLS (ONIGIRI YAKI) RECIPE - FOOD.COM ...
From pinterest.ca
JAPANESE YAKI ONIGIRI (CRISPY RICE BALLS) - FAMILY PANTRY
From familypantry.nz
ROASTED RICE BALLS ONIGIRI YAKI) RECIPE - FOOD.COM | RICE ...
From pinterest.ca
JAPANESE YAKI ONIGIRI RECIPE WITH SUSHI RICE - FOOD NEWS
From foodnewsnews.com
YAKI ONIGIRI GRILLED RICE BALLS RECIPES
From tfrecipes.com
YAKI ONIGIRI - JAPANESE RICE BALL RECIPE | MIZKANFLAVORS
From mizkanflavors.com
YAKI ONIGIRI | HEARTH & HOME MAGAZINE
From hearthandhome.com
RECIPES
From familypantry.nz
ROASTED RICE BALLS ONIGIRI YAKI RECIPES
From tfrecipes.com
RICE BALLS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
FRIED ONIGIRI RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
GRILLED RICE BALLS MISO YAKI ONIGIRI RECIPES | RECIPES
From smartrecipes99.blogspot.com
YAKI ONIGIRI (CURRY FLAVOR) | RECIPES | S&B FOODS GLOBAL SITE
From sbfoods-worldwide.com
ROASTED RICE BALLS (ONIGIRI YAKI) RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED RICE BALLS ONIGIRI YAKI JAPANESE COOKING RECIPE ...
From cookingrecipedb.com
COOK THIS: GRILLED RICE BALLS — YAKI ONIGIRI — FROM THE ...
From nationalpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love