Resistance is futile
Fancy Roasted Tomato Yaki Onigiri (grilled rice ball) created with the most common kitchen tool found in every household. These tantalizing bites will add a serious flavour boost to any lunch and give your made-ahead meal-preps a delicious upgrade.
As a foodie with a refined taste, you’ll definitely want to give this Yaki Onigiri Roasted Tomato recipe a try because it is much easier than you might expect. Seeing as they are made using our trusted measuring cup, you can make this delicious rice treat with ease.
Top your homemade Yaki Onigiri with a runny fried vibrant coloured egg for some extra decadence!
2 cups cooked Japanese short-grain rice
Neutral flavored cooking oil
Nori seaweed (optional)
4 – 5 fried eggs (optional)
ROASTED TOMATO FILLING
1 cup cherry or grape tomatoes, halved
1 clove garlic, minced
Salt & pepper
Circular measuring cup or ramekin
ROASTED TOMATO FILLING
Preheat your oven to 375°F
In a bowl; mix sliced cherry tomatoes with the garlic and enough olive oil to coat. Season generously with salt and pepper, and give another mix until all tomatoes are evenly coated in oil and seasoning.
Spread tomatoes onto a baking sheet lined with parchment paper, and bake in the oven for around 20 minutes. You’ll know they’re done once the tomatoes become very fragrant and golden around the edges.
Optional: Once cool, roughly chop the roasted cherry tomatoes.
With damp paper towel, wipe the inside of your measuring cup until it’s completely damp (alternatively, you could spray it with a little non-stick spray). Fill the measuring cup with warm rice, until you can no longer see the bottom. Use the back of a rice paddle or spoon to flatten the rice, making sure to press the rice into all the crevices.
Take a generous spoonful of roasted cherry tomatoes and spread them on top of the flattened rice in the measuring cup, leaving a little bit of space around the edges.
Add more warm rice on top of the cherry tomato filling, and spread and flatten it out with the back of a rice paddle or spoon, until the filling is no longer visible and the rice is perfectly flat on top. If you are using a 1 cup measuring cup, the entire onigiri should not exceed the 1/2 cup point.
Flip the measuring cup over, making sure to do this over top a sheet of plastic wrap. Gently tap the bottom and sides of the measuring cup until the onigiri slides out. Optional: Add a strip of nori seaweed to the base of your onigiri. Wrap fully in plastic wrap.
Repeat Steps 1 – 4 to make remaining onigiri.
Heat a non-stick frying pan over medium heat. Coat the pan well with neutral flavored cooking oil.
Add onigiri to the pan and cook on both sides until the rice becomes a nice, crispy golden brown color.
Optional: For extra decadence*, top each onigiri with a fried egg (ideally with a runny yolk).
We recommend allowing your freshly formed onigiri to sit in the fridge for at least a few hours, if not overnight, before grilling. The hardened rice makes for a better grilling surface. In fact, yaki onigiri is a great way to use up leftover rice, or to revive onigiri that’s become too hard from sitting in the fridge!
*Additional toppings for these onigiri: toasted sesame seeds, gomashio (sesame salt), fried shiso leaves, minced fresh basil or shiso, extra roasted tomato filling slathered on top, or a drizzle of sriracha.