Shrimp karaage onigiri with spicy mayo

Mise en place — set out in the order it goes in

1. 

   Rice1½ cups, cookingStep 1

2. 

   Shrimp12 medium, peeled · curledStep 2

3. 

   Marinade

   • soy
   • sake
   • mirin
   • ginger
   • garlic

   Step 3

4. 

   Starch boardtapioca + fork crumbsStep 5

5. 

   Spicy mayoKewpie · srirachaStep 8

6. 

   Hand water + saltsmall bowl · a pinchStep 9

7. 

   Nori3 sheets → 12 stripsStep 11

Prep order — what happens when, and what overlaps

Fry while the rice cooks. Shape while the rice is warm — cool enough to hold, never fridge-cold.

Step by step

1. Rice

2. 

   1Cook the rice

   ~45 min

   For this step

   • Japanese short-grain white rice1½ cups (300 g)
   • Water (for the rice)1⅔ cups (400 ml)

   • Cook the rice in the water — rice cooker or pot (see onigiri). 1½ cups of uncooked rice makes about 660 g cooked: 12 onigiri.
   • While it cooks, fry the shrimp (steps 2–7).

3. Shrimp karaage

4. 

   

   2Peel, devein, curl

   ~12 min

   For this step

   • Medium shrimp, shell on12

   • Peel the shells and the tails — nothing sticks out of the finished onigiri.
   • Run a skewer under the dark vein along the back and lift it out.
   • Bend each shrimp into a tight C so it sits in a small rice ball.

   

5. 

   3Marinate

   20–30 min

   • Mix:
     • soy sauce 1 tbsp
     • sake 1 tbsp
     • mirin 1 tsp
     • ginger, grated 1 tsp
     • garlic, grated 1 small clove
   • Toss the shrimp in it and fridge 20–30 minutes.

6. 

   4Starch board and crumbs

   ~5 min

   For this step

   • Tapioca starch (or potato starch)~60 g
   • Water (for crumbs)1–2 tsp

   • Spread the tapioca starch on a cutting board.
   • Drizzle 1–2 tsp water over part of it and work with a fork into small crumbs and pebbles — same trick as karaage.

7. 

   5Heat the oil

   medium-high~10 min

   For this step

   • Neutral oil (for deep-frying)enough for 3–4 cm depth

   Heat 3–4 cm of oil in a heavy pot to 180 °C.

8. 

   6Coat and fry twice

   180 °C oil~15 min

   • Lift the shrimp from the marinade; shake off excess. Roll each in the starch and crumbs, pressing so the bits stick.
   • First fry: a few at a time, about 1½–2 minutes, until pale gold. Rest on a rack 2–3 minutes.
   • Second fry: back in until deeper golden and crisp, about 30–45 seconds. Drain.

   

9. Build

10. 

    7Spicy mayo

    ~2 min

    For this step

    • Japanese mayo (Kewpie)3 tbsp
    • Sriracha1–2 tsp

    • Stir the Kewpie and sriracha together. Start with 1 tsp sriracha; taste and add more if you want it hotter.

11. 

    8Warm rice, wet and salted hands

    ~5 min

    For this step

    • Water (for your hands)a small bowl
    • Diamond Crystal kosher salta little

    • Turn the hot rice into a large bowl to cool a little: warm, cool enough to hold.
    • Set out a small bowl of water and a little salt. Wet your hands and rub a pinch of salt over your palms.

12. 

    9Rice, shrimp, mayo

    ~1 min each

    • Scoop about one rice paddle (~55 g) into your left palm.
    • Press a small well in the middle. Lay one curled shrimp in it and add about ½ tsp spicy mayo.
    • Close the rice over it with one gentle squeeze — like a snowball. Nothing should poke out.

    

13. 

    10Shape the triangle

    • Bend your right hand into a “roof” over the top and press gently, turning to make three corners.
    • Never squeeze hard: it should hold, not be packed.

    

14. 

    11Wrap in nori

    ~10 min

    For this step

    • Nori3 sheets

    • Cut each nori sheet into 4 strips (12 strips).
    • Lay a strip rough side up and set an onigiri on its middle.
    • Fold both ends up around the bottom so you can hold it.

    

15. 

    12Serve

    • Eat right away, or within a few hours — wrapped in plastic and then a thick kitchen towel.
    • Don’t refrigerate: the rice turns hard and the crust softens.