1Rinse the rice under cold water until the water runs mostly clear.
2Rinse the rice under cold water until the water runs mostly clear.
3Rinse the rice under cold water until the water runs mostly clear.
4Cook the rice with the water according to package directions (a rice cooker works best).
5Cook the rice with the water according to package directions (a rice cooker works best).
6Cook the rice with the water according to package directions (a rice cooker works best).
7Once cooked, let the rice rest for 10 minutes, then gently fluff with a rice paddle.
8Once cooked, let the rice rest for 10 minutes, then gently fluff with a rice paddle.
9Once cooked, let the rice rest for 10 minutes, then gently fluff with a rice paddle.
10While the rice is still warm, drizzle in the sesame oil and gently fold to coat. Keep the rice warm while assembling.
11While the rice is still warm, drizzle in the sesame oil and gently fold to coat. Keep the rice warm while assembling.
12While the rice is still warm, drizzle in the sesame oil and gently fold to coat. Keep the rice warm while assembling.
13In a medium bowl, gently mix the crab meat, mayonnaise, soy sauce, rice vinegar, sriracha (if using), and green onions until combined.
14In a medium bowl, gently mix the crab meat, mayonnaise, soy sauce, rice vinegar, sriracha (if using), and green onions until combined.
15In a medium bowl, gently mix the crab meat, mayonnaise, soy sauce, rice vinegar, sriracha (if using), and green onions until combined.
16Taste and adjust seasoning as needed. The filling should be creamy but not overly wet.
17Taste and adjust seasoning as needed. The filling should be creamy but not overly wet.
18Taste and adjust seasoning as needed. The filling should be creamy but not overly wet.
19Lightly rinse the onigiri molds with water and shake off any excess. This, combined with the sesame oil in the rice, helps prevent sticking.
20Lightly rinse the onigiri molds with water and shake off any excess. This, combined with the sesame oil in the rice, helps prevent sticking.
21Lightly rinse the onigiri molds with water and shake off any excess. This, combined with the sesame oil in the rice, helps prevent sticking.
22Spoon rice into the mold, filling it about halfway. Use the back of a spoon to create a small indentation in the center.
23Spoon rice into the mold, filling it about halfway. Use the back of a spoon to create a small indentation in the center.
24Spoon rice into the mold, filling it about halfway. Use the back of a spoon to create a small indentation in the center.
25Add 1–2 teaspoons of crab filling, then top with more rice until the mold is full.
26Add 1–2 teaspoons of crab filling, then top with more rice until the mold is full.
27Add 1–2 teaspoons of crab filling, then top with more rice until the mold is full.
28Place the lid on the mold and press gently - avoid packing the rice too tightly. Invert the mold and release the onigiri.
29Place the lid on the mold and press gently - avoid packing the rice too tightly. Invert the mold and release the onigiri.
30Place the lid on the mold and press gently - avoid packing the rice too tightly. Invert the mold and release the onigiri.
31Wrap each rice ball with an onigiri nori wrapper just before serving so the nori stays crisp. Finish with optional sesame seeds or furikake, if desired.
32Wrap each rice ball with an onigiri nori wrapper just before serving so the nori stays crisp. Finish with optional sesame seeds or furikake, if desired.
33Wrap each rice ball with an onigiri nori wrapper just before serving so the nori stays crisp. Finish with optional sesame seeds or furikake, if desired.
Ingredients
2 cups Japanese short-grain rice (sushi rice)
2 cups Japanese short-grain rice (sushi rice)
2 cups Japanese short-grain rice (sushi rice)
2.5 cups water
2.5 cups water
2.5 cups water
1 2 tsp sesame oil
1 2 tsp sesame oil
1 2 tsp sesame oil
8 oz crab meat (imitation or real lump crab)
8 oz crab meat (imitation or real lump crab)
8 oz crab meat (imitation or real lump crab)
2 tbsp Japanese mayonnaise (Kewpie preferred; regular mayo works)
2 tbsp Japanese mayonnaise (Kewpie preferred; regular mayo works)
2 tbsp Japanese mayonnaise (Kewpie preferred; regular mayo works)
1 tsp soy sauce
1 tsp soy sauce
1 tsp soy sauce
1 tsp rice vinegar
1 tsp rice vinegar
1 tsp rice vinegar
1 tbsp sriracha (optional)
1 tbsp sriracha (optional)
1 tbsp sriracha (optional)
1 2 green onions, finely sliced
1 2 green onions, finely sliced
1 2 green onions, finely sliced
Equipment
rice cookerrice paddleonigiri moldsonigiri nori wrappers
Tips
Keep the rice warm while assembling.
Taste and adjust seasoning as needed. The filling should be creamy but not overly wet.
Lightly rinse the onigiri molds with water and shake off any excess to prevent sticking.
Wrap each rice ball with an onigiri nori wrapper just before serving so the nori stays crisp.
Finish with optional sesame seeds or furikake, if desired.