Onigiri Recipe: Crab Cake Rice Balls
I’ve actually never eaten crab cake before. This is appalling to me since I love seafood and crab so much. So I bought an appealing looking package of crab cakes from the frozen section of the grocery store and of course, as soon as I had had this delicious smelling treat cooked up hot from the oven, I immediately switched gears to Asian cuisine. I couldn’t help myself from thinking that this would make the perfect onigiri filling. I had an Onigiri triangle form laying around so I thought, why not? And I couldn’t have been more right. These are absolutely delicious and super easy to make.
Bake your favorite crab cakes according to package directions (or you could mix chunk crab with a little bit of mayo) and at same time cook short/medium grain white rice.
When crab cakes are finished baking, you could definitely just mash up the crab cakes as-is, or if you want to add a bit more asian flavor mix in about 1/2 tsp sesame seed oil per crab cake. (add sriracha too if you like spicy!)
Fill form about 1/3 full with rice. *you can also add roasted sesame seeds or your favorite Furikake to the rice
Scoop about 1 tablespoon crab cake mixture into center.
Fill with more rice and then press with form top.
And tada! You have a snack, lunch or dinner that is as delicious as it is cute :)
- I used these HapiMogu Seaweed Nori Punch Cutters for the cute faces
- Want to go super Kawaii? Try this adorable Panda Onigiri Kit!