Crab Onigiri

Our Crab Onigiri recipe is stuffed with delicious, protein-packed plant-based crab. Try this Japanese specialty recipe at home!

  • 15 min

    Preparation
  • 20 min

    Cooking
  • 35 min

    Total time
  • 10

    Servings
  • Easy

    Level
  • 11

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 2 cups short-grain (glutinous) rice, uncooked
  • 3 cups water
  • ½ cup rice wine vinegar
  • ¼ cup granulated sugar
  • 1 teaspoon table salt
  • 12 ounce Hungry Planet Crab™ Plant-Based Crab CakesBuy Now
  • ¾ cup mayonnaise
  • 1 tablespoon + 1 teaspoon soy sauce (or tamari)
  • 2 sheets sushi nori, sliced into rectangles
  • 3½ tablespoons sesame seeds
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    Prepare the Sushi Rice: Rinse the rice under cold water until the water runs clear.

  • Step 2.

    Combine the rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and all the water has been absorbed for around 20 minutes. Remove from the stove and set aside until cool enough to handle.

  • Step 3.

    While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Cook until the sugar has dissolved. Allow to cool, then gently stir into the cooked rice. Cover and set aside.

  • Step 4.

    Prepare the Onigiri: Cook the Hungry Planet Crab™ in a skillet or oven until lightly browned and an internal temperature of 165°F is reached. Break into small pieces and chill completely before using.

  • Step 5.

    Mix the chilled crab cakes with mayonnaise, soy sauce, and sesame oil. Using wet hands, portion the rice into 4-ounce balls. Flatten the rice balls (onto cling film if desired) and press 1 ounce of the crab mixture in the center of each ball.

  • Step 6.

    Using wet hands or cling film, re-shape the rice back into a ball, sealing the crab mixture inside. Shape the rice into triangles. Slice the nori seaweed into rectangular strips.

  • Step 7.

    Place a nori strip onto a clean surface, then place the rice triangle overtop in the middle and wrap the edges upwards to stick to the rice. Repeat with remaining onigiri. Garnish with sesame seeds.

  • Step 8.

    Serve or wrap in cling film and refrigerate until ready to serve.

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