These Soy Sauce Rice Balls are my easy take on a Japanese classic, also known as Shoyu Yaki Onigiri. I crafted this recipe to bring you a snack that’s crispy on the outside, soft on the inside, and brushed with a simple homemade soy sauce glaze! They’re quick, affordable, and so satisfying—you’ll want to make a batch right away!
Why I Love This Recipe
I love this recipe because it’s a classic Japanese snack that instantly takes me back to my childhood when my mom would make these for me. I crafted my Soy Sauce Rice Balls the same way I do with my Spam Rice Ball recipe, using my simple saran wrap method so there’s no need for special molds. What makes this version special is that I sear the rice balls just like my Miso Rice Ball and Soy Garlic Rice Balls, giving them a crispy charred outside while brushing on a homemade glaze that has the concentrated flavors of my Teriyaki Sauce!
The result is a snack or light meal that’s cheap, filling, and so delicious with that contrast of smoky rice outside and soft fluffy rice inside. Trust me, once you try these, you’ll want to make them right away!
Ingredients
Ingredients
- 2 Cups Rice – I recommend using freshly made steamed white rice.
- 1 tbsp Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 tbsp Sweetener – use your preferred sweetener.
- 4 Strips Roasted Seaweed – cut into strips 4 inch in length and 1 inch in thickness.
- Cooking Spray Oil – spray oil of choice.
🍚 Rice Note
I recommend using Fresh Rice for this recipe.
Directions
Step 1 In a small bowl, mix the soy sauce and sweetener until combined.
Step 2 Place a sheet of saran wrap on the counter and add 1/2 cup of rice in the center then wrap the plastic around it to form a ball. Press and rotate 5 to 7 times until it holds its shape. You can also use a Rice Ball Mold if you prefer. Remove from the plastic and set aside.
🍚 Rice Ball Pro Tip
To prevent the rice from sticking to your hands while shaping, I recommend Lightly Wetting Your Hands before handling the rice.
Step 3 Spray cooking oil in a frying pan over medium heat. Once hot, add the rice ball and sear each side for 2 to 3 minutes until crispy and slightly charred.
Step 4 Reduce the heat to medium-low, brush a generous amount of the sauce over one side, flip, and sear for 15 to 30 seconds. Repeat with the other side.
Step 5 Wrap a strip of seaweed around the rice ball, starting from the middle and wrapping it down to the bottom on one side and up to the center on the other. Plate and repeat with the remaining rice balls.
Recipe Variations
You can easily switch up this recipe by trying different variations that bring out unique flavors while still using the same simple method. If you want to level that up the soy sauce flavor even further, try using my base Soy Garlic Sauce to create my Soy Garlic Rice Balls. Or instead a soy sauce based glaze, you can mix miso with water to create a savory Miso Rice Ball that has a deeper, umami-rich taste. For a heartier option, add in some seared spam to make my Spam Rice Balls, giving the rice a salty, meaty bite that makes them even more filling and satisfying!
Pairing Recommendations
These Soy Sauce Rice Balls are filling enough to enjoy on their own, but pairing them with a warm bowl of Miso Soup creates a more balanced and traditional Japanese snack!
Frequently Asked Questions
How do I keep the rice balls from falling apart?
Make sure to press and shape the rice firmly with saran wrap or a mold so it holds together before searing.
Can I add fillings inside the rice balls?
Absolutely! You can tuck in small pieces of cooked salmon or pickled plum for extra flavor.
Is seaweed necessary for this recipe?
No, seaweed is optional. It adds flavor and makes the rice balls easier to hold, but they’re delicious without it too.
Can I use leftover rice for this recipe?
Yes, leftover rice works fine as long as it’s not too dry. If it is, sprinkle a little water and reheat it to bring back moisture.
Storage Tips
This recipe is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge. Reheat in the microwave for 30-45 seconds to warm them up, and consume within 2-3 days.
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Watch How To Make It
Soy Sauce Rice Balls
Ingredients
- 2 Cups Rice
- 1 tbsp Soy Sauce
- 1 tbsp Sweetener
- 2 Strips Roasted Seaweed optional wrap
- Cooking Spray Oil
Instructions
- Gather all the ingredients.
- In a small bowl, whisk together the soy sauce and sweetener until smooth.
- Lay a sheet of plastic wrap on the counter and place 1/2 cup of rice in the center. Wrap the plastic around the rice to form a ball, pressing and rotating 5 to 7 times until it holds its shape. If you prefer, you can use a rice ball mold. Remove from the plastic and set aside.
- Spray cooking oil in a frying pan over medium heat. Once hot, place the rice ball in the pan and sear each side for 2 to 3 minutes until crispy and lightly charred.
- Reduce the heat to medium-low, brush a generous layer of sauce over one side, flip, and sear for 15 to 30 seconds. Repeat with the other side, then transfer to a plate.
- Wrap a strip of seaweed around the rice ball, starting at the middle and wrapping it down to the bottom on one side and up to the center on the other. Repeat with the remaining rice balls and serve.
Nutrition
*Values Based Per Serving
