5 from 4 votes
Devil's Onigiri Copycat Recipe (Lawson Akuma no Onigiri)
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
rice
Course:
Snacks, Lunch
Cuisine:
Japanese
Ingredients
- 300 g Japanese short-grain rice cooked
- 20 g tempura flakes tenkasu, aka tenkasu
- 1 tbsp dried green laver powder aonori
- 1 ½ tbsp tsuyu sauce
Instructions
- Add 20 g tempura flakes (tenkasu), 1 tbsp dried green laver powder (aonori) and 1 ½ tbsp tsuyu sauce to a large bowl.
- Mix thoroughly until the tsuyu sauce is evenly distributed.
- Once all the liquid is absorbed, add 300 g cooked Japanese short-grain rice to the bowl and mix until the mixture is evenly spread through the rice.
- Divide the rice into equal portions and shape. Refer to the 3 ways to shape onigiri article for advice on how to shape onigiri by hand, using plastic wrap, or a mold.
- Enjoy!
Cup of Yum
Notes
- For more flavor, you can add salt or try cooking your rice in dashi stock.
- Best eaten immediately. Rice balls for bento boxes should be wrapped with plastic wrap to prevent them from drying out and stored with an ice pack to keep them cool.
- For storage, wrap individually in plastic wrap and store in a sealed container in the freezer for up to 1 month. Microwave to defrost.
- Refrigeration is not recommended.