High Protein Crab Onigiri
Elevate your snacking game with this High Protein Crab Onigiri recipe, a delicious fusion of Japanese tradition and protein-packed goodness. Featuring tender sushi rice seasoned with a sweet and tangy rice vinegar blend, these handheld rice balls are filled with a creamy, savory mixture of cooked crab meat, soy sauce, and mayonnaise. Wrapped in flavorful nori and topped with nutty sesame seeds, each bite is a perfect balance of texture and taste. Serve alongside cooked edamame for an extra boost of protein, making this an ideal post-workout snack, light lunch, or on-the-go meal. Easy to prepare in under 40 minutes, these satisfying onigiri are as nutritious as they are delicious. Try this recipe for a healthy twist on a classic Japanese favorite!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 200 grams cooked crab meat
- 2 teaspoons soy sauce
- 2 tablespoons mayonnaise
- 3 pieces seaweed sheets (nori), cut into strips
- 1 cup cooked edamame, shelled
- 2 tablespoons chopped green onions
- 1 tablespoon sesame seeds
- to taste salt
Instructions
Rinse the sushi rice under cold water in a sieve until the water runs clear. This removes excess starch that can make the rice too sticky.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Cover, bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes.
While the rice is cooking, in a small bowl, mix the cooked crab meat with soy sauce, mayonnaise, chopped green onions, and half of the sesame seeds. Set aside.
In a small bowl, combine the rice vinegar, sugar, and 1 teaspoon of salt. Stir until the sugar dissolves completely.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or a wooden spoon. Be careful not to mash the rice.
When the rice is cool enough to handle but still warm, wet your hands with water and lightly salt them. Take a handful of rice (about 1/4 cup) and flatten it slightly in your palm.
Place about 1 tablespoon of the crab mixture in the center of the rice. Fold the edges of the rice around the filling, shaping it into a triangle or ball, firmly compressing it.
Wrap a strip of nori around each onigiri, pressing it gently to adhere to the rice.
Sprinkle the remaining sesame seeds over the onigiri, and, if desired, serve with a side of cooked edamame for added protein.
Repeat with the remaining rice and filling to make about 8 onigiri. Serve immediately or wrap tightly in plastic wrap and store in the fridge to enjoy later.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 5106 mg | 222% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 17.1 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1861 mg | 40% | |
*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.
