Creamy Crab Rice Balls

These are kind of similar to Japanese rice balls known as onigiri. The rice balls are filled with a creamy mixture of imitation crab, cream cheese, flavoured with soy sauce and sesame oil, and fried until golden and crispy.

Info and tips

When forming the rice balls, use saran wrap to make the process easier. Start by placing a small spoon of the rice in a flat circle on the saran wrap, and the add the filling on top.

Take the saran wrap and pull the ends into the middle, cup the rice with your hands and press into a ball. Tighten the saran wrap at the top by twisting to really squeeze everything together.

To make the rice balls golden and crispy, fry in oil on medium high heat.

Ingredients

• 3/4 cup sushi rice
• 1/2 cup imitation crab
• 1/4 cream cheese
• 1/2 tbsp soy sauce
• 1/2 tsp sesame oil
• 2 square sheets seaweed
• 1 green onion
• avocado (optional topping)
• sriracha (optional topping)
• mayo (optional topping)

Instructions

1. Cook the sushi rice according to package instructions.
2. Meanwhile make the filling by combining all other listed ingredients. Mix well until incorporated.
3. Once rice has cooled and is able to be handled, add a spoonful to saran wrap. Press into a even circle.
4. Add a small spoonful of filling to the middle of the rice.
5. Bring the edges to the middle and cup the rice with your hands to form into a ball. Twist the top together to tighten everything together.
6. Add to a pan with oil on medium high heat and fry until golden brown.
7. Remove and top with your favourite toppings (I used mayo, sriracha, avocado, and some more seaweed).

See below for video tutorial!

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Creamy Crab Rice Balls

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Appetizers

By Kenna's Cooks – Serves: 6-8 balls

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Creamy crab rice balls are filled with imitation crab, cream cheese, flavoured with soy sauce and sesame, and fried until golden and crispy.

Ingredients

• 3/4 cup sushi rice
• 1/2 cup imitation crab
• 1/4 cream cheese
• 1/2 tbsp soy sauce
• 1/2 tsp sesame oil
• 2 square sheets seaweed
• 1 green onion
• avocado (optional topping)
• sriracha (optional topping)
• mayo (optional topping)

Instructions

1

Cook the sushi rice according to package instructions.

2

Meanwhile make the filling by combining all other listed ingredients. Mix well until incorporated.

3

Once rice has cooled and is able to be handled, add a spoonful to saran wrap. Press into a even circle.

4

Add a small spoonful of filling to the middle of the rice.

5

Bring the edges to the middle and cup the rice with your hands to form into a ball. Twist the top together to tighten everything together.

6

Add to a pan with oil on medium high heat and fry until golden brown.

7

Remove and top with your favourite toppings (I used mayo, sriracha, avocado, and some more seaweed).