Thanks to Kumiko Mitarai at SeriousEats 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.
Shrimp onigiri
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.
This Onigiri is something new to me. Where did this originate from? Being a foodie I do have a habit of seeking its history as well. Seems to be a tasty seafood dish. Thanks for introducing it online.
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