Spicy Crab Onigiri
Oct 26, 2022
Spicy crab onigiri are sweet, spicy, and addicting. They are so easy to make and require little prep work. I make these for lunch, bento's, and on-the-go.
How to Make Crab Onigiri
Shaping onigiri is fairly easy. I have detailed instructions here on three ways to shape onigiri. I use an onigiri mold, but you can shape them with your hands or plastic wrap if you don't have one.
I find the best way to prep the crab onigiri is to unroll it, cut it horizontally into thirds, and then cut thin vertical slices. You can stack all your unrolled crab sheets on top of each other. It's faster than trying to shred or pull apart the crab.
Storage
These spicy crab onigiri are best when fresh, but will last a few days in the fridge. Just don't store them with the seaweed sheets, as the seaweed will wilt and not taste as good.
Spicy Crab Onigiri
Makes 8 Onigiri
Prep Time: 5 minutes (not including rice cook time)
Total Time: 25 minutes
Ingredients:
- 1 1/2 C. Sushi Rice (about 4.5 cups cooked)
- 1 t. Sesame Oil
- 1/4 t. Salt
- 4 Sticks (leg-style) Imitation Crab, sliced
- 1/4 C. Kewpie Mayo
- 1/2 T. Gochujang
- 1/8 C. Parmesan, grated
- 1-2 Scallions, chopped
- 2 Seaweed sheets, cut into quarters
Instructions:
- Rice: Cook the rice. When it is done, mix in the sesame oil and salt.
- Filling: In a bowl, mix together the crab, mayo, gochujang, parmesan, and scallion.
- Shape the Onigiri: Grab just over 1/2 C. of rice and fill with about 1-2 Tablespoons of the crab mix. I like to use an onigiri mold, but you can shape them with your hands or cling wrap.
- Serve with seaweed sheets.
