Crab onigiri, an essential part of every anime fan’s baka gaijin kit.
This one is a weekly staple in our household. Crab onigiri is one you don’t see often in Japan, but this baka gaijin decided to ‘Murica this dish up. There’s only 6 ingredients if you count the salt and pepper, so it’s super basic and super delicious. For those who don’t know, onigiri is the Japanese equivalent of the sandwich in America. They’re wonderful and just as flexible in their versatility.
I’ve never been big on the whole “as seen on TV” products. However, we got a Slap Chop as a wedding gift, and since this recipe I abuse this thing all the time. I can’t even remember the days that I used to hand chop all of that crab, but I had to use a knife recently when it was dirty and it sucked in comparison. I don’t know what else it chops, I just know it saves me tons of time every time I make this (multiple times a month). This recipe has become comfort food in our home, so I hope you bring it into yours. I think you’ll love it.
Crab Onigiri Recipe
Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins
Step 1. Wash your rice 3-4 times then load it into your rice cooker with water and cook until done.
Step 2. While your rice is cooking combine your crab, mayonnaise, and black pepper.
Step 3. Divide your crab mixture into fourths. Scoop a fourth of your rice onto a piece of saran wrap and gently spread it out. Place a fourth of your crab mixture into the center of the rice and using the saran wrap form the rice up and around the crab, enclosing it. Form the rice ball with your hands into your desired shape. Cut your nori and wrap a strip around the outside of the crab onigiri, shiny side facing outward. Salt to taste. Repeat until all the rice and crab mixture are gone.
March 18th, 2016|Comments Off on Cherry Tomato Balsamic Salmon
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