Easy weekend cooking: Grilled Omusubi
Almost ten years ago, my boyfriend (now husband) invited me to the hills above Kita-Kamakura for what would become one of the most memorable afternoons of my life. The scenery was beautiful, yes, but what truly stayed with me was the way he showed his love: through food.
Outside his mother’s home, he set up a small grill and carefully cooked grilled omusubi: rice balls toasted to perfection over open flame, brushed with soy sauce until they turned golden and crisp. I had never tasted anything quite like it. The smoky aroma, the satisfying crunch, the warmth of the rice: it was simple, but deeply comforting.
That grilled omusubi wasn’t just delicious. It was a quiet gesture of care, a moment of connection, and the beginning of many shared meals to come.
Since then, grilled omusubi has become one of my favorite comfort foods. It reminds me of that day in Kamakura, of love expressed through small, thoughtful acts, and of how food can carry memory.
If you’d like to try it at home:
Cook Japanese short-grain rice and shape into triangles. You can use white or brown rice, with or without a filling, as you prefer! See my recent blogpost on how to make onigiri/omusubi
Lightly salt the surface.
Grill until golden and crisp. You can also bake them in the oven, a pan or in the air fryer!
Brush with soy sauce or miso and grill a bit more.
Wrap with nori and enjoy!
It’s a simple dish, but one that carries a lot of meaning for me. That day in Kamakura wasn’t just about discovering a new flavor, it was about realizing how my now-husband expresses care. He didn’t say much, but he stood by the grill, patiently cooking each musubi until it was just right. That quiet attention to detail, the way he made something so ordinary feel special, that’s stayed with me.
Now, whenever I make grilled omusubi, I think of that moment. It’s a reminder that love can be shown in small, delicious ways and that sometimes, the best memories are made over a grill in the backyard.
