Rice balls filled with creamy imitation crab and shrimp
Onigiri (Rice Ball) Filling
The onigiri filling used in this recipe is a simplified take on sushi bake. Small portions of sushi bake are baked and used as the onigiri filling.
The filling does not require baking, however I wouldn’t be able to call it a sushi bake if I didn’t! The filling can be added to the onigiri without cooking and will be just as delicious.
Sushi Rice
While sushi rice is traditionally made using Japanese short-grain rice, this recipe works just as well with any medium or long-grain rice you have on hand.
I added rice vinegar and mirin to flavor the rice, however this step is also optional.
Sushi Bake Onigiri
Rice balls filled with creamy imitation crab and shrimp
Servings: 5 Servings
Ingredients
Rice
- 2½ cups uncooked rice cook per package instructions
- 2 tbsp rice vinegar optional
- 2 tbsp mirin optional
Filling
- 200 g imitation crab
- 150 g shrimp
- 5 oz cream cheese
- ¼ cup Japanese mayo
- ¼ cup Sriracha to taste
- 2 tbsp mirin
- 1 tsp sesame oil
- furikake
- 5 sheets nori seaweed
Instructions
To Prepare the Filling
- Shred imitation crab using a fork or by hand and place in a large bowl
- Place shrimp in boiling water until cooked thoroughly (about 2-5 minutes)
- Chop shrimp into bite sized chunks and place into bowl with shredded imitation crab
- In a separate bowl, mix together cream cheese, Japanese mayo, Sriracha, mirin, and sesame oil until combined
- Combine imitation crab, shrimp, and cream cheese mixture thoroughly
- Place mixture into a small baking dish and top with furikake
- Bake at 350ºF for 15-20 minutes until the top is slightly browned*
To Prepare the Onigiri
- Mix together cooked rice with rice vinegar and mirin. Ensure the rice is cooled prior to handling
- Onto a piece of plastic cling wrap, scoop a handful of rice (about ⅓ cup) and slightly flatten to create a single even layer
- Top rice with 1-2 tbsp of the filling and furikake
- Add another layer of rice on top and use the cling wrap to gently mold the rice and filling into a sphere. Ensure none of the filling is exposed
- Once formed, remove from plastic and place onto a sheet of nori seaweed. Mold with the cling wrap tightly to shape the seaweed around the onigiri.
Notes
*the filling does not require baking and can also be used immediately after mixing
