Go Back

Sweet Potato Avocado Yaki Onigiri (Rice Balls)

These Japanese Sweet Potato Avocado Yaki Onigiri are deliciously crispy, grilled rice balls filled with creamy avocado and sweet potato!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Japanese
Servings 4 large servings

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