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shrimp & mayonnaise rice ball

  • Makes: 2
  • Calories: 284 kcal
  • Total Time: 1 h 25 m
    • Prep: 1 h 20 m
    • Cook: 5 m
  • Japanese: Ebi-mayo onigiri
Shrimp & Mayonnaise Rice Ball
Ingredients Ingredients


Step 1

step 1:

Hull shell and devein shrimps. Bring the water to boil in a pan. Add the shrimps and boil for 3 minutes. Drain them in a colander and let cool.

Step 2

step 2:

Cut the shrimps into half. Mix the mayonnaise and shrimps.

Step 3

step 3:

Put 120 g steamed rice on a square of plastic wrap. Make a hollow in the center of the steamed rice and put the shrimp and mayonnaise mixture there.

Step 4

step 4:

Wrap the steamed rice in the plastic wrap and press into desired shape (triangular, ball or cylindrical).

Step 5

step 5:

Remove the plastic wrap and sprinkle 1/3 to 1/2 teaspoon salt over the whole rice ball.

Step 6

step 6:

Wrap the toasted dried dried laver (nori) around the rice ball. For triangle and ball shapes, use 6 cm. × 18 cm. size. For cylindrical shape, use 4 cm. × 11 cm. size.


This rice ball is popular in Japan. The combination of fresh and juicy shrimp and mayonnaise suits the rice balls very well.