Devil's Onigiri Copycat Recipe (Lawson Akuma no Onigiri)
Ingredients
- 300 g cooked Japanese short-grain rice
- 5 tbsp tempura flakes (tenkasu)
- 1 tbsp aonori (dried green seaweed powder)
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp sugar
- ¼ tsp dashi granules
- ¼ tsp toasted sesame oil
- ¼ tsp Chinese-style chicken bouillon powder
Instructions
- Add 5 tbsp tempura flakes (tenkasu), 1 tbsp aonori (dried green seaweed powder), 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tsp sugar, ¼ tsp dashi granules, ¼ tsp toasted sesame oil, and ¼ tsp Chinese-style chicken bouillon powder to a large bowl.
- Mix thoroughly until everything 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. But I really recommend shaping this one with a mold as the rice is oily and hard to shape by hand.
- Enjoy!
Notes
- 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.
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