Creamy Crab Onigiri

Crispy, buttery rice, creamy filling, this Creamy Crab Onigiri Rice Ball is the perfect recipe for summer picnics! Creamy Crab Onigiri is stuffed with creamy, sweet, and savory crab, and the rice is pan-fried till crispy with butter and soy sauce. It takes less than 15 minutes to make; my Creamy Crab Onigiri has been a favorite household lunch this summer.

📝 Ingredients

• 2 cups Cooked Rice
• 2.5 tbsp Furikake Seasoning
• 1 cup Imitation Crab (shredded)
• 1/4 cup Sweet Corn
• 3.5 tbsp Japanese Mayo
• 1 tsp Korean Chili Paste (optional)
• 1 Green Onion (chopped)
• Salt and Black Pepper (to season)
• 0.5 tbsp Soy Sauce
• 1.5 tbsp Butter
• Roasted Seaweed

👨‍🍳 Instructions

1. 1In a bowl mix, 1 imitation crab, 3.5 tbsp of Japanese mayo, chopped green onion, and 1 tsp of Black Pepper, a pinch of salt, and ¼ cup of sweet corn. If you like it spicy, you can also add in 1 tsp of Korean Chili Paste.
2. 2Mix cooked rice and furikake seasoning
3. 3Add 2 tbsp of rice to the bottom of the rice mold, add 1.5 tbsp of filling and add 2 more tbsp of rice on top. Put the mold on top and press it down for 3-5 seconds to ensure the rice is tightly packed. Push the back button to pop the rice ball up. Repeat the process (amount varies base on the size of your mold)
4. 4In a pan, drizzle in 1 tsp of butter. Turn the heat to medium-low and add on the rice ball. Grill the rice ball for 1-2 minutes on each side. Keep an eye out as you don’t want to burn the rice ball.
5. 5Add the butter and soy sauce to the pan. Once the butter is melted, brush on the sauce.
6. 6Serve with roasted seaweed and enjoy!