Cheese Yaki Onigiri
Cheese Yaki Onigiri is a crispy, savory Japanese rice ball filled with gooey, melted cheddar cheese and infused with umami-rich bonito flakes and soy sauce. These golden-brown rice triangles are perfect as a snack, appetizer, or bento box treat.
$6–$10 depending on ingredient quality
Equipment
- Small Rice Bowl or Onigiri Mold: To shape the onigiri.
- Rice Cooker or Pot with Lid: For cooking the sushi rice.
- Oven or Grill: To crisp up the onigiri.
- Parchment Paper: To prevent sticking while shaping the rice balls.
- Basting Brush (Optional): For evenly applying the soy sauce glaze.
Ingredients
- 2 cups sushi rice
- 2 pkts Katsuobushi Bonito Flakes
- 5 oz cheddar cheese shredded
- 1 tbsp soy sauce
- 2 cups water
Instructions
- Rinse the rice, 3 to 4 times
- Add 2 cups of water to rice in the pot, cover the pot with its lid, and let rest for 30 minutes.
- Bring the heat to medium high to boil.
- Turn down the heat to the lowest temperature for 12 minutes.
- Turn off the heat, keep its lid on and let steam for 10 minutes.
- Fluff the rice with paddle.
- Replace the lid and let cool down until warm.
- Once warm, mix soy sauce and bonito flakes together.
- Add soy/bonito mixture to rice and shredded cheddar.
- Using wet hands coated with ¼ tsp of kosher salt, begin to shape the rice into triangles.
- Place the triangles done on parchment paper.
- Place into a 480-degree oven for 15 minutes.
- Serve and Enjoy
Notes
Customizations:
- Extra Crispy: Brush with extra soy sauce before baking.
- Spicy Cheese Onigiri: Add chili flakes or spicy mayo inside.
- Different Cheese Options: Try mozzarella for a stretchier texture or parmesan for a sharper flavor.
Storage Tips:
- Store leftovers in an airtight container for up to 2 days in the refrigerator.
- Reheat by baking at 350°F (175°C) for 5 minutes or microwaving for 30 seconds.
Serving Tips:
- Serve with miso soup, pickled vegetables, or a dipping sauce like Japanese mayo.
- Pair with grilled meats or seafood for a complete meal.
Cooking Tips:
- Wet hands with warm water and coat with a pinch of kosher salt before shaping to prevent sticking.
- Press the cheese slightly into the rice when shaping to keep it from oozing out too quickly while cooking.
Nutrition
Calories: 245kcalCarbohydrates: 38gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 248mgPotassium: 54mgFiber: 1gSugar: 0.1gVitamin A: 178IUCalcium: 133mgIron: 1mg
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