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Spicy Creamy Crab Onigiri Recipe

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4.3 from 22 reviews

Spicy Creamy Crab Onigiri is a delicious Japanese rice ball recipe filled with a flavorful and creamy crab mixture, seasoned with furikake and wrapped in roasted seaweed. This easy-to-make snack combines tender, seasoned rice with a spicy crab filling for a satisfying bite that’s perfect for lunch, picnics, or a tasty snack.

  • Total Time: 15 minutes
  • Yield: 6 onigiri

Ingredients

For the Rice

  • 3 cups cooked short-grain or medium-grain rice
  • 3 tbsp furikake seasoning (Japanese rice seasoning)
  • Roasted seaweed sheets (non-salted)

For the Spicy Creamy Crab Filling

  • 6 imitation crab sticks
  • 2-3 tbsp Japanese Kewpie mayo (or substitute with regular mayo)
  • 1 1/2 tsp sambal (chili paste, or 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

  1. Prepare the rice: Place the cooked rice in a large mixing bowl and allow it to cool to room temperature. Mix in the furikake seasoning thoroughly until the rice is evenly coated, then set aside.
  2. Make the crab filling: In a small mixing bowl, shred the imitation crab sticks with a fork or your hands. Add the Kewpie mayo, sambal chili paste, lemon zest, chopped scallion, salt, and ground black pepper. Mix well until all ingredients are fully combined into a creamy mixture.
  3. Shape the onigiri: If you have a mold, use it according to the package instructions. To shape by hand, wet both hands and dip two fingers in a small bowl of salt. Rub the salt onto your palms evenly. Take about 1/4 cup of the seasoned rice and flatten it in your palm. Place 1 to 2 tablespoons of the crab filling in the center.
  4. Form the rice ball: Top the crab filling with a bit more rice and press down gently so the top rice sticks to the bottom layer. Form the onigiri into a triangle by making one hand flat and the other at a 90-degree angle, rotating the rice ball to shape it firmly with consistent pressure. This may take practice to get a tight, well-shaped triangle.
  5. Wrap and serve: Wrap each formed onigiri with a sheet of roasted nori (seaweed). Optionally, garnish the top with Kewpie mayo, chopped scallions, and a piece of imitation crab for an extra flavorful presentation. Enjoy immediately or pack for later!

Notes

  • Use short-grain or medium-grain rice as they stick well and hold shape for onigiri.
  • Adjust the level of spiciness by varying the amount of sambal or Sriracha.
  • Kewpie mayo is preferred for its rich flavor but regular mayo can be substituted.
  • Wet and salt your hands to prevent sticking and to season the outside of the onigiri.
  • Practice shaping the onigiri to create firm and neat triangles.
  • Onigiri is best enjoyed fresh but can be stored tightly wrapped in the refrigerator for a day.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (rice should be pre-cooked)
  • Category: Snack
  • Method: No-Cook
  • Cuisine: Japanese

Find it online: https://flavorhug.com/spicy-creamy-crab-onigiri-recipe/