Tilapia Tempura Onigiri

Tilapia Tempura Onigiri is soft, crunchy, salty, savory… I mean… It’s kind of a big deal.

Tilapia Tempura Onigiri

This Tilapia Tempura Onigiri is all about the texture. The soft warm rice, the crunchy tempura, the flaky bits of tilapia, and just that little bit of chew from the toasted nori. It’s super fast to make, and a whole lot simpler than your “stuffed” onigiri. The flavor is a nice balance of salty, a little pinch of sweet, and grounded nicely with the fish and sesame seeds. Don’t let it fool you, this one will fill you all the way up. It’s a hearty lump of damn good deliciousness, straight from this baka gaijin’s brain.

Tilapia Tempura Onigiri

You can get tempura crumbles from left over batter of another recipe like I did, or just make some from scratch. Either way you want to have about a cup of the fried crispy goodness prepared and waiting for this recipe.

I’ve tried this one with several other fish types, and multiple different sauces, and this just seems to be the right balance (for my taste). Tempura onigiri isn’t the most popular in all of Japan, but my texture fanatic can’t help but put this at one of my top favorites, if not my absolute favorite. There’s something about hitting that crunch in all the soft rice that is just satisfying. It makes you want to keep eating more. That and my fat cravings. My fat cravings and the texture make me want to keep eating more. I hope your fat cravings make you want to give this one a try as well. Good luck, and enjoy!

Tilapia Tempura Onigiri

Tilapia Tempura Onigiri Recipe

Serves 2

Prep Time: 5 mins  |  Cook Time: 25 mins  |  Total Time: 30 mins

  • 1 Tilapia Filet
  • 1 1/2 Tbsp Teriyaki Sauce
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Seeds
  • 1 1/2 Rice Measuring Cups of Short Grain Sushi Rice
  • 4 Strips of Toasted Nori
  • 1 Cup Cooked Tempura Batter, Crumbled
  • Olive Oil

Step 1. Wash your rice and place in your rice cooker until done (25 minutes or so).

Step 2. While your rice is cooking preheat some olive oil on medium high in a non-stick frying pan. Cook the tilapia for 2 minutes each side, until it is nice and crumbly. Remove from the frying pan and place the tilapia in a large bowl. Flake the tilapia with a fork.

Step 3. Add your sesame seeds, teriyaki sauce, soy sauce, tempura crumbles, and rice to the bowl. Mix the ingredients evenly.

Step 4. Form your four onigiri by placing the rice mixture onto a sheet of saran wrap, wrapping the saran wrap around the rice, and forming your desired shape with your hands. Remove the onigiri from the saran wrap and wrap it with a piece of toasted nori (shiny side out). Repeat until you’ve formed four onigiri total, and serve.

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