Empty My Fridge
Crawfish Onigiri
Ingredientes
- Lobster · cooked12 oz
- Japanese mayonnaise2 colheres de sopa
- Pasta de wasabi1 ½ colher de chá
- Sugar1 colher de chá
- Rice · cooked1 xícara
- Furikake1 colher de sopa
- Sesame seed1 ½ colher de chá
- Alga nori2
Modo de preparo
- 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.
- Lay an 8-inch square of plastic wrap on a flat surface.
- Scoop about ⅓ cup of rice onto the plastic wrap and spread it into a circle about ¼ inch thick.
- Put 2-3 tablespoons of the crawfish filling in the center of the rice. Use the plastic wrap to shape it into a ball or triangle, fully enclosing the filling.
- Unwrap, then wrap a half sheet of nori around each rice ball. Repeat to make 3 onigiri in total.
- Serve immediately.
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