‘Yaki Onigiri’: A Simple Japanese Twist for Ftour

The Maghreb adhan is about to sound. Grab your Japanese rice and let’s make this quick recipe.

Rabat – The Moroccan Ramadan ftour table is always rich, colorful, and full of comforting flavors. But every now and then, it’s nice to step outside the routine and try something a little different. If you’re in the mood for a simple yet satisfying twist, the Japanese dish yaki onigiri might be your next ftour experiment.

While Moroccans have a deep love for traditional staples – from “Khobz El Shahma” and “stuffed batbout” to “msemen” and “briouat” – there’s also a growing curiosity for flavors from around the world. And that’s where this recipe comes in.

So let’s switch things up and learn how to make yaki onigiri.

Yaki onigiri literally means grilled rice balls. Crispy on the outside, soft on the inside, and incredibly comforting, this dish proves that simple ingredients can go a long way.

So, grab your Japanese rice, and let’s get started.

Ingredients

Japanese short-grain rice

Salt, to taste

Soy sauce

Oil (vegetable or sesame oil)

Filling: tuna, mayo, ketchup

Filling is optional in this recipe. The flavor mainly comes from the grilled, seasoned rice itself, while the filling simply adds an extra touch of indulgence. Feel free to adjust the filling according to your preferences.

Instructions

Cook the rice: Rinse the rice well until the water runs clear, then cook it according to package instructions. The rice should be sticky but not mushy.

Prepare the filling: Mix tuna with mayo and ketchup (I can already see you adding harissa – very Moroccan of you)
Shape the rice balls: While the rice is still warm, lightly wet your hands (or shape using plastic wrap to keep your hands clean and have better control over their shape.)

Take a portion of rice, gently flatten it, add a small amount of filling in the center, then softly shape it into a triangle. Avoid pressing too firmly. You can also shape the rice balls using plastic wrap to make it easier.

Grill the onigiri: Heat a non-stick pan or grill over medium heat and lightly oil it. Place the rice balls on the pan and let them cook without moving until a golden, crispy crust forms. Flip carefully and repeat on the other side.
Add flavor: Brush the outside lightly with soy sauce during the final minute of cooking. Let it caramelize slightly, but be careful not to burn it.

Serve warm and Bsaha w raha!