Dungeness Crab Onigiri Sushi Balls with Avocado

Name: Dungeness Crab Onigiri Sushi Balls with Avocado
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 onigiri
Cuisine: Japanese-Inspired
Ingredients: 1 cup Wild Dungeness Crab Meat; 2 tablespoons mayonnaise (preferably Japanese Kewpie mayo); 1 teaspoon sriracha (adjust to taste); 1 teaspoon soy sauce; ½ avocado, diced; 2 cups cooked sushi rice (short-grain white rice); 2 tbsp rice vinegar; 1 tbsp sugar; 1 tsp salt; ½ avocado, sliced; 1 tablespoon furikake seasoning; sesame seeds; kewpie mayo and sriracha, for drizzling; Optional: pickled ginger, wasabi, soy sauce for serving; Optional: nori sheets, for wrapping; salt (for wetting hands)

These hand-held sushi rice balls hide a creamy, spicy Dungeness crab and avocado center. Furikake and sesame add a savory finish to a fun little bite that is as good to eat as it is to make.

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Japanese-InspiredAppetizer

Dungeness Crab Onigiri Sushi Balls with Avocado

Author: Declan Chapin, Premier Catch

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Servings

8 onigiri

Prep Time

20 minutes

Cook Time

20 minutes

Elevate your snack or lunch game with these irresistible Onigiri Sushi Balls, packed with a creamy, spicy crab and avocado filling. A modern twist on a Japanese classic, these handheld rice bites are made with seasoned sushi rice and stuffed with a flavorful blend of wild-caught crab meat, sriracha mayo, and ripe avocado. Perfect for meal prep, picnics, or a fun family cooking night, they’re satisfying, protein-packed, and totally customizable. Dip in soy sauce or wrap in nori for extra umami.

Ingredients

Crab Filling

1 cup Wild Dungeness Crab Meat
2 tablespoons mayonnaise (preferably Japanese Kewpie mayo)
1 teaspoon sriracha (adjust to taste)
1 teaspoon soy sauce
½ avocado, diced

Rice

2 cups cooked sushi rice (short-grain white rice)
2 tbsp rice vinegar
1 tbsp sugar
1 tsp salt

Topping

½ avocado, sliced
1 tablespoon furikake seasoning
sesame seeds
kewpie mayo and sriracha, for drizzling
Optional: pickled ginger, wasabi, soy sauce for serving
Optional: nori sheets, for wrapping
salt (for wetting hands)

Directions

Crab Filling

In a bowl, combine crab meat, mayonnaise, sriracha, and soy sauce.
Gently fold in diced avocado and taste and adjust seasoning if needed.

Rice

Cook rice according to package.
Stir the rice vinegar, sugar and salt together and fold gently through the cooked, warm rice. Let it cool slightly before shaping.

Assembling the Onigiri

To assemble the onigiri balls, wet your hands with water and lightly rub with salt (to prevent sticking and help preserve the rice).
Take about ¼ cup of rice and flatten it slightly in your palm.
Place 1 tablespoon of the spicy crab-avocado filling in the center.
Gently shape the rice around the filling into a ball or triangle, sealing it in.
Sprinkle with sesame seeds or furikake, drizzle with more kewpie mayo and sriracha, and top with avocado.
Serve with soy sauce, pickled ginger, and wasabi on the side if desired.

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