Shrimp Tempura Onigiri Roll

Name: Shrimp Tempura Onigiri Roll
Yield: Makes 1 roll
Ingredients: 1 piece shrimp tempura; About 1/2 bowl cooked rice (about 1/2 cup, 100 grams); 1/2 sheet roasted seaweed (nori); 1 pinch salt; 1/2 packet bonito flakes (about 2 grams); as needed Mayonnaise,; About 1 teaspoon umeboshi (pickled plum) or ume paste; 1 shiso leaf

シャンプーハット @shampoo_hat

This is a homemade version of the popular shrimp tempura onigiri from well-known rice ball shops. Try making it at home—there are two delicious variations!
Recipe background: Inspired by the shrimp tempura onigiri from a popular rice ball shop, making it at home is budget-friendly.

シャンプーハット @shampoo_hat

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Ingredients

Makes 1 roll

1 pieceshrimp tempura
About 1/2 bowl cooked rice (about 1/2 cup, 100 grams)
1/2 sheetroasted seaweed (nori)
Okaka Mayo Version
1 pinchsalt
1/2 packetbonito flakes (about 2 grams)
as neededMayonnaise,
Ume Shiso Version
About 1 teaspoon umeboshi (pickled plum) or ume paste
1shiso leaf

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Steps

1

Spread the rice evenly over the nori (seaweed) sheet, as you would for a sushi roll, leaving a little space at one edge without rice.
2

For the Okaka Mayo version: Sprinkle salt over the rice, add bonito flakes, place the shrimp tempura on top, and drizzle with mayonnaise.
3

For the Ume Shiso version: If using whole umeboshi, mash it first. Spread the umeboshi or ume paste over the rice, add the shiso leaf, then place the shrimp tempura on top.
4

Roll up each version from the edge, and it's ready to serve.

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Cooksnaps

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シャンプーハット @shampoo_hat

Published in the US on September 04, 2025 14:01

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