Description
Recreate the addictive flavors of Lawson’s famous Devil’s Onigiri in your own kitchen with this easy copycat recipe. These Japanese rice balls combine crispy tempura flakes, savory aonori, and perfectly cooked short-grain rice for an irresistible snack.
Ingredients
Scale
- 2 cups Cooked Japanese Short-Grain Rice
- 1/2 cup Tempura Flakes (Tenkasu)
- 1 tablespoon Aonori (Dried Green Seaweed Powder)
- 2 tablespoons Japanese Soy Sauce (Koikuchi Shoyu)
- 1 teaspoon Sugar
- 1 teaspoon Dashi Granules
- 1 tablespoon Toasted Sesame Oil
- 1 teaspoon Chinese-Style Chicken Bouillon Powder
- Optional Fillings (pickled plum, grilled salmon, avocado)
Instructions
- In a large mixing bowl, combine tempura flakes, aonori, soy sauce, sugar, dashi granules, toasted sesame oil, and chicken bouillon powder. Mix well until the liquid is mostly absorbed.
- Add the cooked Japanese short-grain rice to the mixture. Gently fold the rice into the flavorful blend until evenly coated.
- Divide the rice mixture into 6-8 equal portions, about 1/4 cup each.
- Shape each portion into a firm rice ball using a mold or your hands.
- Serve immediately or wrap individually in plastic wrap for storage.
Notes
- Use freshly cooked Japanese short-grain rice for the best texture.
- Adjust sugar and soy sauce to your taste preference.
- Store wrapped rice balls tightly in the refrigerator for up to 2 days.
- For longer storage, freeze individually wrapped onigiri for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Japanese Rice Balls
- Method: Mixing and Shaping
- Cuisine: Japanese
Nutrition
- Serving Size: 1 rice ball
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg