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
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.
Cut the shrimps into half. Mix the mayonnaise and shrimps.
Put 4 ounces 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.
Wrap the steamed rice in the plastic wrap and press into desired shape (triangular, ball or cylindrical).
Remove the plastic wrap and sprinkle 1/3 to 1/2 teaspoon salt over the whole rice ball.
Wrap the toasted dried dried laver (nori) around the rice ball. For triangle and cylindrical shape, use 1 1/2 in. × 4 1/3 in. size. For ball shapes, use 3 1/3 in. × 7 in. size.
This rice ball is popular in Japan. The combination of fresh and juicy shrimp and mayonnaise suits the rice balls very well.