Birria Yaki Onigiri Recipe
Turn leftover birria into a cheesy and indulgent snack with this birria yaki onigiri recipe!
Yaki onigiri is a form of Japanese rice ball that is filled with different ingredients, then grilled or pan fried on both sides so the rice gets a crispy texture. With a soft, luxurious, and flavor-packed filling like birria and creamy Oaxaca cheese, this is a meshing of Mexican flavors in a Japanese classic that will work together deliciously!
If you have the consommé as well, make sure to heat some up for dipping on the side. To add some freshness and a little extra kick of heat, also reach for a bottle of Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce. It makes for the perfect accompaniment to this birria yaki onigiri thanks to its refreshing yet spicy kick!
What You Will Need
Ingredients
- 3 cups cooked warm short-grain or sushi rice
- 1 1/2 cups warm prepared beef birria, shredded and well drained (reserve liquid)
- 1/2 cup shredded Oaxaca or mozzarella cheese
- 2 Tbsp. neutral oil
- 1/2 cup warm birria consommé, for serving
- 1/4 cup finely diced white onion
- 2 Tbsp. chopped fresh cilantro
- Lime wedges, for serving
Seasoning
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1/3 cup Lee Kum Kee Cilantro Lime Sriracha Chili Sauce, for drizzling and dipping
Made with
Lee Kum Kee products
How to make it
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Season and divide the rice: Gently mix the warm rice with Lee Kum Kee Pure Sesame Oil. Divide into 8 equal portions.
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Fill the onigiri: Flatten one portion of rice in your palm and place about 3 Tbsp birria and 1 Tbsp cheese in the center. Top with another portion of rice and firmly shape into a thick triangle, completely enclosing the filling. Repeat to make 4 onigiri.
Pro Tip: For an easy birria recipe at home, use the version from our birria dumplings recipe!
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Crisp the onigiri: Heat neutral oil in a large nonstick skillet over medium heat. Add the onigiri and cook for 3–4 minutes per side, or until golden and crisp.
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Garnish and Serve: Place one yaki onigiri on each serving plate and top with diced onion and cilantro. Divide the warm birria consommé among small serving bowls and serve alongside for dipping.
Generously drizzle each onigiri with Lee Kum Kee Cilantro Lime Sriracha Chili Sauce. Serve immediately with additional Cilantro Lime Sriracha Chili Sauce, birria consommé for dipping, and lime wedges on the side.
Want to try some other onigiri recipes? Give this Tuna Onigiri Recipe for Halloween a try!
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