Crawfish Onigiri
Onigiri are essentially seasoned rice balls wrapped in nori and the filling options are endless! You can try out different flavor combinations to find your favorite–we love this creamy wasabi-coated crawfish.
Tasty Team
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Total Time
20 minutes
20 min
Prep Time
10 minutes
10 min
Cook Time
10 minutes
10 min
Ingredients
for 3 onigiri
- 12 oz cooked crawfish tail meat (345 g)
- 2 tablespoons japanese mayonnaise
- 1 ½ teaspoons wasabi paste
- 1 teaspoon sugar
- 1 cup cooked rice (200 g)
- 1 tablespoon furikake
- 1 ½ teaspoons black sesame seeds
- 2 sheets nori, split in half (you will only use 3)
Nutrition Info
- Calories 209
- Fat 9g
- Carbs 4g
- Fiber 0g
- Sugar 1g
- Protein 22g
Estimated values based on one serving size.
Preparation
- In a medium bowl, toss the crawfish with the Japanese mayonnaise, wasabi, and sugar until well-coated.
- Season the cooked rice with the furikake and sesame seeds.
- Set an 8-inch square of plastic wrap on a flat surface.
- Scoop about ⅓ cup of the rice onto the plastic wrap and carefully spread out in a circle, about ¼-inch-thick.
- Add 2-3 tablespoons of the crawfish stuffing to the center of the rice and use the plastic wrap to help shape the onigiri into a ball or triangle shape, completely encasing the crawfish with the rice.
- Unwrap the plastic wrap, then wrap a half-sheet of nori around the rice ball. Repeat with the remaining ingredients to make 3 onigiri total.
- Serve immediately.
- Enjoy!
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