Smoked Onigiri Rice Balls with Szechuan Meat Miso and Mushrooms

Smoked rice balls full of meat miso and mushrooms. Bursting with flavor, these onigiri are fit for a king!

Smoked Onigiri Rice Balls with Szechuan Meat Miso and Mushrooms

Recipe by
Yuji Wakiya




Rice & Noodles



Calorie count is for full recipe.
Excludes time needed to soak the konbu and Chinese pickled vegetables.


  • 360 ml rice (cook and keep hot) (2 rice measuring cups)
  • 30 g ground pork
  • 30 g maitake mushrooms

    Remove the tough white base and separate into pieces.

  • [Soup]

    • 500 ml water
    • 10 g konbu
    • 20 g Chinese pickled vegetables (minced)
    • 10 g skipjack shavings
  • [A]

    • 1 tsp doubanjiang
    • A little garlic (minced)
  • [B]

    • 1 tsp sake
    • 2 tsp soy sauce
  • [C]

    • 10 g rice
    • 5 g sugar
    • 3 g oolong tea leaves



Prepare the soup. Pour the water into a bowl and soak the konbu and Chinese pickles overnight. Empty the bowl into a pot and place over low heat. Remove the konbu and pickles just before the water comes to a boil. Turn off the heat and add the skipjack shavings. Allow the shavings to sink to the bottom and drain.


Stir-fry the ground pork in a non-stick frying pan placed over low heat. When the meat changes color, add [A], the Chinese pickles, [B] and the maitake mushrooms. Start with [A], then add the other ingredients one at a time.


Empty the rice into a bowl and combine with the seasoned ground pork. Divide into 60 g portions and form into cylindrical shapes. Heat a separate frying pan over medium heat and grill the rice balls until all sides are golden brown.


Cut a piece of aluminum foil into a circle about 10 cm across. Thoroughly combine [C] and spread evenly over the foil.


Place the foil in a Chinese wok and heat for 2 minutes at high heat. Once the sugar has melted and has started to smoke, reduce the heat to low. Place a rack over the foil and arrange the onigiri on top. Cover with a metal bowl and smoke for around 30 seconds.


Put the rack and onigiri in position as soon as the sugar starts to melt. A metal bowl serves as a handy cover. 30 seconds is enough to create a delicious smoky taste. If the rack isn't large enough to hold all the onigiri, you may need to repeat the smoking process.