Sweet Potato Avocado Yaki Onigiri (Rice Balls)
Today we are making Sweet Potato Avocado Yaki Onigiri (Rice Balls)! Sweet Potato Avocado Yaki Onigiri is a delightful fusion of traditional Japanese comfort food with a modern twist. Yaki Onigiri, or grilled rice balls, have been a popular street snack in Japan for centuries. These crispy, savory rice balls are typically filled with simple ingredients and lightly brushed with soy sauce before being grilled to perfection. In this recipe, we take the classic yaki onigiri and elevate it with a filling that combines creamy avocado and sweet potato, creating a deliciously balanced blend of flavors and textures.
What makes this dish truly special is the combination of the natural sweetness from roasted sweet potatoes and the buttery richness of avocado. The contrast between the warm, crispy exterior of the grilled rice and the soft, flavorful filling inside makes each bite incredibly satisfying. Plus, sweet potatoes are not only packed with vitamins and fiber but also add a lovely earthiness that pairs beautifully with the mild flavor of the rice. This unique spin on onigiri is a wonderful way to enjoy a hearty, plant-based snack or meal.
Perfect for meal prep or a quick lunch, Sweet Potato Avocado Yaki Onigiri is both versatile and easy to make. Whether you’re familiar with Japanese cuisine or exploring it for the first time, these rice balls are a fun and approachable way to experience the flavors of Japan. They can be enjoyed warm, straight off the grill, or packed for a picnic or bento box. With their healthy ingredients and satisfying flavor, these yaki onigiri are sure to become a favorite in your recipe collection!
Why You’ll Love This Sweet Potato Avocado Yaki Onigiri
A Plant-Based Take on Japanese Comfort Food: While onigiri is often filled with pickled vegetables, fish, or meats, this plant-based version stays true to Japanese culinary principles by highlighting simple, fresh ingredients. It’s a healthier, nutrient-rich alternative to some of the more traditional fillings, without sacrificing the comforting qualities of classic onigiri.
Perfect for Anytime: Whether you’re craving a snack, looking for an easy-to-pack lunch, or searching for a healthy, flavorful dinner option, this recipe fits the bill. These rice balls are not only portable and filling, but they also taste amazing whether eaten fresh or packed for later.
Substitutions
Sushi Rice: Do not substitute the sushi rice for another type. This specific rice is very sticky, and allows for the balls to hold together.
Xylitol: Xylitol is a natural sugar alcohol, which has a sweetness similar to regular sugar. It is considered refined sugar-free and doesn’t spike blood sugar like regular sugar does. You can find this online or at a health food store.
You can swap in white sugar (check for specifically labeled vegan sugar, because white sugar is usually not 100% vegan due to bone char being used in the processing steps).
Sweet Potato: Butternut squash will provide a similar taste and texture.
Cucumber: Swap in zucchini.
Pure Maple Syrup: I used a very light version of 100% maple syrup (the darker the syrup, the stronger the maple flavor). This gave a little bit of sweetness to the recipe. You can swap in agave nectar (which is not refined sugar-free).
Black Sesame Seeds: Use white sesame seeds instead, although it won’t have the contrasting color that the black seeds provide on the white rice.
Nori: Nori is a type of dried edible seaweed, commonly used in Japanese cuisine. It’s most often associated with sushi, where it’s the black sheets wrapped around the outside (and sometimes, the rice is on the outside with nori on the inside). These sheets are thin, crisp, and slightly salty, with a distinct umami taste that pairs perfectly with rice.
When it comes to onigiri, nori is usually wrapped around the rice ball either entirely or in strips. This not only adds flavor but also makes it easier to hold the onigiri without getting rice all over your hands. You can find these in Asian supermarkets or the international foods aisle of the grocery store.
Sweet Potato Avocado Yaki Onigiri Recipe Notes
- Wet your hands slightly when shaping the onigiri to prevent the rice from sticking to your fingers. Press gently but firmly to create compact rice balls that won’t fall apart during grilling.
- Feel free to experiment with the filling! You can add ingredients like sautéed mushrooms or pickled ginger for extra flavor and texture.
- Enjoy them warm off the grill, or pack them for a tasty, portable meal. Pair with miso soup or a simple Japanese salad for a complete, satisfying meal.
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If you make this Sweet Potato Avocado Yaki Onigiri, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Sweet Potato Avocado Yaki Onigiri (Rice Balls)
Equipment
- Skillet
- Spatula
- Parchment Paper
Ingredients
For the Rice
- 2 cups sushi rice dry
- 4 cups water
- 3 tsp xylitol
- 2 tbsp rice vinegar
- ½ tsp salt
- 4 tsp black sesame seeds
For the Filling
- 1⅓ cups (370g) uncooked sweet potatoes peeled and diced, measured after peeling
- 2 tbsp tamari
- ½ tsp grated ginger
- ½ tsp pure maple syrup
- ½ tsp sesame oil
- ½ small medium-firm avocado peeled, pit removed and diced // a medium-firm texture will allow it to stay intact with mixed with the other ingredients
- ⅛ medium cucumber diced
For Cooking
- extra sesame oil for the parchment paper
- 3-4 tbsp sesame oil
For the Outside
- 1 sheet nori cut into medium size lengthwise strips, as in the pictures above
Instructions
Cook the Sweet Potato
- Add the diced sweet potato to a skillet over medium heat, with enough water to cover the base.
- Allow the potato to cook, partially covered with a lid, for about 15-20 minutes, stirring occasionally. The pieces should be easily pierced with a fork. If the water starts to dry up, add a bit more (just enough to coat the base of the pan, so the potatoes don't burn). Once it's done, drain any extra liquid, remove from the heat and set it aside.
- In the meantime, you can move onto the next step.
- Once this is done, stir in the tamari, ginger, maple syrup, sesame oil, avocado and cucumber.
Cook the Rice
- While the sweet potato cooks, cook the sushi rice according to the instructions on the back of the bag. (It generally says to boil the water, then add in the rice and lower the heat. Allow the rice to absorb the water, then remove from heat when it's cooked). This will take about 20 minutes to cook.
Put It All Together
- Transfer the sweet potato mixture to a medium-sized bowl.
- When the rice is cooked, stir in the rest of the rice ingredients (xylitol, rice vinegar, salt, sesame seeds).
Forming the Onigiri Balls
- Lay a sheet of parchment paper flat, and rub some sesame oil on it.
- Split the filling and the rice into 4 even portions.
- Add half of one portion of rice onto the parchment paper, shaping into a circle using the paper. You can use your hands, but make sure to grease them with a bit of oil before doing so (and the rice is also hot, so be careful).
- Add one portion of filling on top of the rice, then add the remaining portion of rice to complete the ball. Use the parchment paper to shape the rice ball into a circle. Repeat for 4 balls, making sure the rice is tightly packed in.
Cooking the Onigiri
- Now add 3 tbsp sesame oil in a skillet, evenly spreading it around. Add more oil if needed, depending on the size of your pan.
- Turn this to medium heat, and carefully use a spatula to add the onigiri balls in. Toast them for 3 minutes per side, very carefully flipping them over.
- If all the balls don't fit in one go, then add more oil into the pan on the next round.
- Once they are crispy, wrap one nori strip on each of the balls. Enjoy with some tamari or other dipping sauce!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days. Place on the skillet to reheat before serving.
