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Yuzu Misoyaki Onigiri Recipe

These lil' onigiri bites are glazed with our Yuzu Misoyaki and perfect for a day or nighttime snack 🍙



  • small pot
  • large skillet


Serve with:

Serve on its own or in a bento box!


Recipe from community member, Betsy (@paintpencilpastries).

  1. Add the uncooked rice into a small pot or saucepan and pour just enough water to submerge the rice. Using your hands, rinse rice in a circular motion. The water should get cloudy. Drain water and repeat 2-3 times until water runs almost clear. 
  2. Combine rinsed rice with 1¼ cup water. For stovetop: bring rice to a boil on medium high heat. Once boiling, reduce heat to low and simmer for 25-35 minutes until water is evaporated and rice is cooked through. Grains should be fluffy, tender, and aromatic. Let cooked rice cool to room temperature. 
  3. Combine cooked rice and salt. With slightly wet hands, form the rice into a triangular shape.
  4. On medium high, pour cooking oil into a large skillet and grill each side of the onigiri until lightly golden, about 6-8 minutes.
  5. Brush the Omsom starter on each browned side and grill again until crispy, about 3-5 minutes. You’re done!
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