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Growing Chefs! Ontario Crab Salad Onigiri

Crab Salad Onigiri

“Onigiri are Japanese rice balls that have been enjoyed for centuries as a portable and satisfying meal. Filled with a savoury crab salad and wrapped in nori, onigiri are fun to shape by hand and are a delicious introduction to Japanese home cooking.”
Difficulty
Intermediate
Yield
Makes approximatley 12 onigiri
Ingredients
4 cups prepared sushi rice250 grams imitation crab meat, finely chopped1/4 cup mayonnaise2 green onions, thinly sliced1 teaspoon soy sauce12 strips nori seaweed (approximately 1 x 4 inches) Water, for shaping Salt, for seasoning hands (optional)
Equipment
Medium mixing bowlSmall bowlCutting boardChef's knifeMeasuring cupsMeasuring spoonsWooden spoon or spatulaPlastic wrap (optional)Serving platterTasting spoons

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Prepare the sushi rice according to the recipe and allow it to cool until warm but still easy to handle.

Get Prepped!

In a medium bowl, combine the imitation crab, mayonnaise, green onions, and soy sauce. Mix until evenly combined.

Cut the nori into strips and set aside.

Fill a small bowl with water for wetting your hands while shaping the rice.

Get Cooking!

Wet your hands lightly with water to prevent the rice from sticking. If desired, sprinkle a small pinch of salt onto your palms.

Place about ⅓ cup of sushi rice into one hand and gently flatten it into a disc. Spoon about 1 tablespoon of the crab salad into the centre.

Carefully fold the rice around the filling, completely enclosing it. Gently shape the rice into a triangle by pressing the sides with one hand while supporting the bottom with the other. Use gentle pressure to help the rice hold together without crushing it.

Wrap a strip of nori around the bottom of each onigiri to create a handle for eating.

Serve immediately or keep covered with a damp towel until ready to enjoy.