Shrimp Onigiri
Delight your taste buds with Shrimp Onigiri, a flavorful Japanese rice ball that combines tender sushi rice, juicy marinated shrimp, and the umami of nori. This recipe is perfect for a quick lunch, snack, or bento box, offering a harmonious blend of textures and flavors. The shrimp are marinated in a savory-sweet mix of soy sauce, mirin, and sugar, then seared to perfection for a rich, caramelized taste. The rice is seasoned with rice vinegar and salt, making it lightly tangy and perfectly sticky for shaping. Each onigiri is wrapped with a strip of nori for an authentic touch and sprinkled with nutty sesame seeds for added crunch. With just 30 minutes of prep and cook time, this easy yet impressive recipe serves six and can be enjoyed fresh or packed for later. Keywords: Shrimp Onigiri recipe, Japanese rice ball, easy onigiri recipe, shrimp bento snack.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 12 medium pieces, peeled and deveined Shrimp
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Rice vinegar
- 2 sheets Nori sheets
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
In a rice cooker or a pot, combine the rinsed rice with 2.5 cups of water. Cook the rice according to rice cooker instructions or bring it to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until water is absorbed.
While the rice is cooking, prepare the shrimp by stirring together soy sauce, mirin, and sugar in a small bowl. Add the shrimp and let them marinate for about 10 minutes.
Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat and let them cool.
Once the rice is cooked, transfer it to a large bowl. While the rice is still hot, gently fold in salt and rice vinegar with a rice paddle or wooden spoon.
Cut the nori sheets into strips about 1 inch wide and 4 inches long.
Wet your hands with water to prevent rice from sticking. Take a handful of rice and flatten it slightly in your palm.
Place one or two shrimps in the center of the rice. Fold the rice over to encase the shrimp and shape into a ball or a triangle.
Wrap a strip of nori around the bottom of the rice ball, pressing lightly so it adheres.
Repeat the process with the remaining rice and shrimp.
Sprinkle sesame seeds over each onigiri for garnish.
Serve immediately or wrap in plastic wrap to eat later.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4437 mg | 193% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 12.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 232 mg | 18% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 746 mg | 16% | |
*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.
