Ingredients
3
3 servings
- •12 oz cooked crawfish tail meat
- •2 tablespoons japanese mayonnaise
- •1 ½ teaspoons wasabi paste
- •1 teaspoon sugar
- •1 cup cooked rice
- •1 tablespoon furikake
- •1 ½ teaspoons black sesame seeds
- •2 sheets nori, split in half (you will only use 3)
Instructions
- In a medium bowl, toss the crawfish with the Japanese mayonnaise, wasabi, and sugar until well-coated.
- Season the cooked rice with the furikake and sesame seeds.
- Set an 8-inch square of plastic wrap on a flat surface.
- Scoop about ⅓ cup of the rice onto the plastic wrap and carefully spread out in a circle, about ¼-inch-thick.
- Add 2-3 tablespoons of the crawfish stuffing to the center of the rice and use the plastic wrap to help shape the onigiri into a ball or triangle shape, completely encasing the crawfish with the rice.
- Unwrap the plastic wrap, then wrap a half-sheet of nori around the rice ball. Repeat with the remaining ingredients to make 3 onigiri total.
- Serve immediately.
- Enjoy!
Nutritional Facts
Per 3 servings
- Calories: 209
- Carbohydrate: 4g
- Fat: 9g
- Fiber: 0g
- Protein: 22g
- Sugar: 1g
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