Whole30 Grilled Rice Ball (Yaki Onigiri)

Experience a flavorful twist on a Japanese classic with these Whole30 Grilled Rice Balls (Yaki Onigiri), a wholesome and satisfying dish that’s perfect for anyone following a grain-free lifestyle. Made with cauliflower rice and bound together with arrowroot powder, these savory rice balls achieve a firm texture that grills beautifully, gaining a smoky char and caramelized glaze from a brush of coconut aminos. Infused with sesame seeds, green onions, and a touch of seasoning, each bite offers a delightful balance of umami and freshness. Wrapped with crispy nori for added taste and texture, this recipe is a creative and compliant way to enjoy the comfort of traditional yaki onigiri while staying true to Whole30 principles. Quick to prepare and bursting with flavor, these rice balls make a stunning appetizer, snack, or side dish for your next meal or gathering.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 cups cauliflower rice
• 1 tablespoon arrowroot powder
• 2 tablespoons avocado oil
• 2 tablespoons Whole30-compliant coconut aminos
• 1 teaspoon sesame seeds
• 2 tablespoons green onions
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 sheets nori sheets

Directions

Step 1

Begin by processing the cauliflower into rice. Use a food processor fitted with a grating disk or a hand grater to grate the cauliflower into small, rice-like pieces.

Step 2

Place the cauliflower rice in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy rice balls.

Step 3

In a large mixing bowl, combine the cauliflower rice, arrowroot powder, sesame seeds, salt, and black pepper. Mix well to ensure the arrowroot powder is evenly distributed.

Step 4

Divide the cauliflower rice mixture into 8 equal parts. Use wet hands to shape each portion into compact triangle or round rice balls, pressing firmly to ensure they hold together.

Step 5

Preheat a grill or a grill pan over medium heat. Once hot, brush the grill grates or pan surface with 1 tablespoon of avocado oil.

Step 6

Carefully place the rice balls onto the preheated grill. Grill for about 3 minutes on each side, until they gain a slight char and become firm.

Step 7

In a small bowl, mix the remaining 1 tablespoon of avocado oil with the coconut aminos.

Step 8

Brush each rice ball with the coconut aminos mixture using a brush, ensuring even coverage.

Step 9

Return the rice balls to the grill for an additional minute on each side for a glazed finish.

Step 10

Once done, remove from the grill and place on a serving platter.

Step 11

Slice the nori sheets into strips and wrap around each rice ball for added texture and flavor.

Step 12

Garnish with chopped green onions and serve immediately.

Nutrition Facts

Serving size	(515.8g)

Amount per serving	% Daily Value*
Calories	454.1

Total Fat 29.4g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 1924.7mg	0%
Total Carbohydrate 41.4g	0%
Dietary Fiber 12.1g	0%
Total Sugars 10.4g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 126.5mg	0%
Iron 3.1mg	0%
Potassium 1037.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.4%

Protein: 10.0%

Carbs: 34.7%