Thanks to Kumiko Mitarai
I've had a craving for onigiri
. And my leftover shrimp and rice from dinner will make four perfect little onigiri. First I had to shell the shrimp - the shells I saved to throw in the fish stock I've got planned for later.
Tiny little shrimp tails.
To make the filling for my onigiri I coarsely chopped the shrimp, then added a spoonfull of mayo and a big squirt of sriracha.
Shrimp, mayo, sriracha.
Next I simply filled my onigiri, sprinkled them with toasted sesame seeds and wrapped them with nori.
Wrapped in plastic these keep well in the fridge for a few days, but are much better at room temperature. These little guys will not be sitting in the fridge at all.