Yaki onigiri

Recipe by Andrew Fletcher, Executive Chef at Movenpick Jumeirah Lake Towers

  • Serves 4

Nutrition per serving

  • kcal 136kcal
  • fat 3gg
  • saturates 0gg
  • carbs 24gg
  • sugars 1.5gg
  • fibre 0.4gg
  • protein 2gg
  • salt 0g


  • 1 tbsp miso paste
  • 1 tbsp mirin (sweet sake)
  • ½ tsp sugar
  • Pinch of dashi powder
  • 320g cooked Japanese rice
  • 2 tsp white sesame seeds, toasted
  • 2 tsp sesame oil
  • Pickled ginger, to serve with
  • Handful of Katsuobushi (dried bonito flakes)
  • 1 tsp soy sauce, to taste
  • All ingredients available in specialty Asian stores.


  1. Mix the miso, mirin, sugar and dashi in a small bowl.

  2. Add the sesame seeds to the cooked rice and make 4 rice balls, then shape them into a triangle (wet your hands in water before shaping, so that the rice doesn’t stick).

  3. Heat sesame oil in a frying pan, place the rice balls and cook on both sides on a medium-low heat until brown.

  4. Brush the rice balls with the miso mixture and cook on both sides until it turns brown.

  5. In a small bowl, mix the katsuobushi (dried bonito flakes) with the soy sauce. Sprinkle on top of the rice balls and serve with pickled ginger on the side.

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