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Let’s make crawfish onigiri with @groovyfoodiess INGREDIENTS 12 oz cooked crawfish tail meat 2 Tbsp Japanese mayonnaise 1½ tsp wasabi 1 tsp sugar 1 cup cooked rice 1 Tbsp furikake 1½ tsp black sesame seeds 2 sheets nori, split in half (you will only use 3) Preparation 1. In a medium bowl, toss the crawfish with the Japanese mayonnaise, wasabi, and sugar until well-coated. 2. Season the cooked rice with the furikake and sesame seeds. 3. Set an 8-inch square of plastic wrap on a flat surface. 4. Scoop about ⅓ cup of the rice onto the plastic wrap and carefully spread out in a circle, about ¼-inch-thick. 5. 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. 6. 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. 7. Serve immediately. 8. Enjoy!
