Dinner

Sweet Potato & Avocado Yaki Onigiri Recipe

Name: Sweet Potato & Avocado Yaki Onigiri Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 1 1/2 cup Short Grain White Rice; 1 tablespoon Granulated Sugar; 2 tablespoon Rice Vinegar; 1/2 teaspoon Salt; 1/2 Sweet Potato; 1 ounce Avocado; 3 tablespoon Teriyaki Sauce; 1 tablespoon Sesame Oil; 1 tablespoon Honey; 1/2 tablespoon Fresh Ginger, grated; 1 tablespoon Sesame Seeds; 1 piece Nori Sheet

ByBen Miller December 18, 2025December 18, 2025

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Introduction

Sweet Potato & Avocado Yaki Onigiri offers a delightful twist on traditional Japanese rice balls. With tender sweet potatoes, creamy avocado, and a savory teriyaki glaze, these grilled treats make a perfect snack or light meal that’s both comforting and flavorful.

The image shows four pieces of sushi on a white plate against a white marbled surface. Two of the pieces are round rice sandwiches with a crispy, browned rice layer on top and plain white rice on the bottom. The other two pieces are wrapped in dark seaweed with visible white rice inside, surrounding bright layers of avocado green, orange, and a thin red strip, indicating the filling. The sushi pieces are arranged close together, with some of the cross-sections facing forward, clearly showing the colorful ingredients inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Short Grain White Rice
1 tablespoon Granulated Sugar
2 tablespoons Rice Vinegar
1/2 teaspoon Salt
1/2 Sweet Potato
1 ounce Avocado
1 piece Nori Sheet
3 tablespoons Teriyaki Sauce
1 tablespoon Sesame Oil
1 tablespoon Honey
1/2 tablespoon Fresh Ginger
1 tablespoon Sesame Seeds

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Cook the rice by bringing 1 1/2 cups of short grain white rice and 2 cups of water to a low boil on the stove. Lower the heat, cover, and simmer for 20 minutes until the water is absorbed and the rice is sticky.
Step 3: Remove the rice from heat and let it sit, covered, for 10 minutes.
Step 4: Peel the sweet potato and cut it into 1/4 inch slabs. Trim the slabs to fit your onigiri mold or preferred shape.
Step 5: In a bowl, mix 3 tablespoons teriyaki sauce, 1 tablespoon sesame oil, 1/2 tablespoon fresh ginger, and 1 tablespoon honey. Toss the sweet potato slices in the sauce to coat them lightly, reserving any leftover sauce.
Step 6: Spread the coated sweet potato slices on a baking sheet and bake for about 20 minutes, flipping them halfway through to cook evenly.
Step 7: Once the rice is slightly cooled, dissolve 1 tablespoon granulated sugar and 1/2 teaspoon salt into 2 tablespoons rice vinegar. Add this mixture to the rice and fluff gently with a fork until evenly coated.
Step 8: Cut the nori sheet into 1 1/2 inch strips for wrapping the onigiri later.
Step 9: Slice and dice the avocado for the filling.
Step 10: To assemble, line a measuring cup or mold with plastic wrap for easy removal. With wet hands, press about 2 tablespoons of rice into the mold.
Step 11: Add a layer with a piece of baked sweet potato dipped in the reserved teriyaki sauce and a piece of avocado.
Step 12: Wet your hands again and top with another 2 tablespoons of rice. Flip and tap the mold onto a plate, pulling back the plastic wrap to release the onigiri.
Step 13: Repeat to form all onigiri. Sprinkle each with sesame seeds and grill in a pan with a little sesame oil over high heat. Cook each side for 3-4 minutes until browned.
Step 14: Wrap the grilled onigiri with a strip of nori. Dip in extra teriyaki sauce if desired and enjoy.

Tips & Variations

Use wet hands when shaping onigiri to prevent the rice from sticking to your skin.
Substitute the teriyaki sauce with soy sauce and a touch of mirin for a homemade flavor.
Try adding a sprinkle of chili flakes to the teriyaki sauce for a spicy kick.
Use a cookie cutter or mold to ensure uniform shapes for a polished presentation.

Storage

Store leftover onigiri in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving to maintain texture. For best taste, consume within a day of making.

How to Serve

The image shows four sushi-like rice sandwiches arranged on a white plate with a white marbled surface. Each piece has three layers: a white rice layer at the bottom with a toasted, browned texture on half of it, a middle filling made of thin yellow and green slices that appear to be vegetables or fruit, and a wrapping of dark green seaweed or nori around the rice and filling, except for the two grilled pieces where the seaweed is not visible. The pieces are cut in half vertically or horizontally, showing the clean layers inside. The overall look is neat, colorful, and appetizing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice for onigiri?

Short grain or sushi rice is best for onigiri because it is sticky and holds together well. Long grain rice is less sticky and may not shape as easily.