Crab Onigiri
Elevate your snack game with this irresistible Crab Onigiri recipe—a delightful fusion of Japanese tradition and seafood perfection. Crafted with fluffy seasoned sushi rice, tender cooked crab meat, creamy mayonnaise, and a hint of soy sauce, these stuffed rice balls are wrapped in crisp nori and sprinkled with nutty sesame seeds for extra flavor and texture. Whether shaped as rounds or triangles, each bite offers a harmonious blend of umami-rich flavors and satisfying textures. Perfect for lunchboxes, picnics, or as a unique appetizer, this recipe is easy to prepare and customizable with a touch of wasabi for a spicy kick. Discover the joy of homemade onigiri with this simple yet elegant crab-filled variation!
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Recipe Information
Ingredients
- 300 grams sushi rice
- 400 milliliters water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 100 grams cooked crab meat
- 2 tablespoons mayonnaise
- 1 teaspoon soy sauce
- 0.5 teaspoon wasabi (optional)
- 2 sheets nori sheets
- 1 tablespoon sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a rice cooker or a pot, combine the rinsed rice and 400ml of water. If using a pot, bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until the rice is tender and water is absorbed.
While the rice is cooking, combine rice vinegar, sugar, and salt in a small bowl. Stir until dissolved.
Once the rice is cooked, transfer it into a wooden or plastic sushi bowl. Add the vinegar mixture evenly and gently mix with a rice paddle, being careful not to mash the rice. Allow it to cool slightly.
In a mixing bowl, combine cooked crab meat, mayonnaise, soy sauce, and wasabi if using. Stir until well mixed.
Cut nori sheets into strips about 3 cm wide.
Wet your hands with water to prevent rice from sticking. Take about 1/6 of the rice and mold it into a flat, oval shape.
Place a spoonful of the crab mixture on top of the rice, then cover with another small portion of rice. Mold it into a ball or triangular shape, ensuring the crab filling is sealed inside.
Wrap a strip of nori around the onigiri, leaving some nori protruding at the top.
Sprinkle sesame seeds over the onigiri for added flavor and texture.
Repeat the process with the remaining ingredients.
Serve immediately or store in a sealed container until ready to eat.
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 2.1 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
