Japanese•quick
Tenmusu
Tempura Shrimp Onigiri Rice Balls
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 sheet Nori roasted seaweed (8" x 8" (20 cm x 20 cm) square sheet)
- 2 cups Steamed Rice
- 1/4 tsp salt
- 2 large shrimp Tempura (without tail)
- 1 Tbps Mentsuyu
Instructions
- 1
Cut a square sheet of Roasted Seaweed into 4 strips. Cut shrimp Tempura in half, and dip them in Mentsuyu.
- 2
Season Steamed Rice lightly with salt.
- 3
Start making rice ball (watch Onigiri video). Take 1/2 cup rice on the hand, and place shrimp in the middle of rice. Shape Onigiri into a triangle, with the end of the shrimp peeking out of the top corner. Wrap with a strip of Roasted Seaweed.