Serves 1
Directions
- 1Rinse the rice under cold water until the water runs mostly clear.
- 2Cook the rice with the water according to package directions (a rice cooker works best).
- 3Once cooked, let the rice rest for 10 minutes, then gently fluff with a rice paddle.
- 4While the rice is still warm, drizzle in the sesame oil and gently fold to coat. Keep the rice warm while assembling.
- 5In a medium bowl, gently mix the crab meat, mayonnaise, soy sauce, rice vinegar, sriracha (if using), and green onions until combined.
- 6Taste and adjust seasoning as needed. The filling should be creamy but not overly wet.
- 7Lightly rinse the onigiri molds with water and shake off any excess. This, combined with the sesame oil in the rice, helps prevent sticking.
- 8Spoon rice into the mold, filling it about halfway. Use the back of a spoon to create a small indentation in the center.
- 9Add 1–2 teaspoons of crab filling, then top with more rice until the mold is full.
- 10Place the lid on the mold and press gently - avoid packing the rice too tightly. Invert the mold and release the onigiri.
- 11Wrap 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)
- 2.5 cups water
- 1 2 tsp sesame oil
- 8 oz crab meat (imitation or real lump crab)
- 2 tbsp Japanese mayonnaise (Kewpie preferred; regular mayo works)
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp sriracha (optional)
- 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.
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