Spicy Creamy Crab Onigiri Recipe
This spicy creamy crab onigiri is small in size but packed with big flavors. The filling requires only 5 ingredients, plus salt and pepper! It’s light, bright, zesty, creamy, spicy – I mean I could probably go on and on!
Ingredients
- 3 cups cooked rice short-grain or medium-grain rice
- 3 tbsp furikake seasoning Japanese rice seasoning
- roasted seaweed sheets non-salted
Spicy Creamy Crab Filling
- 6 imitation crab sticks
- 2-3 tbsp Japanese Kewpie mayo substitute with regular mayo
- 1 1/2 tsp sambal (chili paste) substitute with Sriracha
- 1/2 tsp lemon zest
- 1 scallion chopped
- 1/8 tsp salt adjust to taste
- 1/8 tsp ground black pepper
Instructions
- Place the cooked rice in a large mixing bowl and allow to cool to room temperature. Mix in furikake seasoning until well combined. Set aside.
- In a small mixing bowl, shred the imitation crab sticks. Then add Kewpie mayo, sambal, lemon zest, scallions, salt, and ground black pepper. Mix well until combined.
- Now let's shape the onigiri! If using a mold, follow the instructions according to the package. If shaping by hand, wet both hands and using two fingers, dip it in the bowl with salt. Rub the salt into the palm of your hands until evenly coated. Grab about 1/4 cup rice and flatten it out on the palm of your hand. Place 1 to 2 tablespoons of the crab-filling mixture in the center. Top with some more rice and press it down so the rice on top sticks to the rice on the bottom. Using your palms, apply pressure and shape the onigiri into a triangle. To create a triangle shape, make the palm of one hand flat and make a 90-degree angle with the other hand. Shape the rice ball using this formation while rotating. Be sure to apply pressure when shaping! This may take some practice and a few tries.
- Wrap the onigiri with a nori sheet and enjoy!
- *Optional* Garnish the top of the onigiri with Kewpie mayo, scallions, and a piece of imitation crab.