Chow Mein Onigiri with Honey Walnut Shrimp
Chow Mein Onigiri with Honey Walnut Shrimp
Ingredients
For the Honey Walnut Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 cup walnut halves
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup mayonnaise
- 2 tablespoons condensed milk
- 1 tablespoon honey
- 1/2 cup cornstarch
- 1 egg, beaten
- 3 cups vegetable oil, for frying
For the Chow Mein Onigiri
- 2 cups short grain sushi rice
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 4 ounces chow mein noodles, cooked according to package directions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 4 nori sheets, cut into strips
Instructions
- 1
Prepare the candied walnuts: In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a boil over medium heat, stirring until sugar dissolves. Add the walnut halves and cook for 2-3 minutes, stirring constantly, until the water evaporates and the walnuts are coated. Spread the walnuts on a parchment-lined baking sheet to cool and harden. Set aside.
⏱️ 10 min
- 2
Prepare the honey mayonnaise sauce: In a small bowl, whisk together the mayonnaise, condensed milk, and honey until smooth. Refrigerate until ready to use.
⏱️ 5 min
- 3
Prepare the shrimp: Pat the shrimp dry with paper towels. In a medium bowl, combine the cornstarch and beaten egg. Add the shrimp and toss to coat thoroughly.
⏱️ 5 min
- 4
Fry the shrimp: Heat vegetable oil in a large pot or Dutch oven to 350°F. Carefully add the coated shrimp in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining shrimp.
⏱️ 10 min•🌡️ 350
- 5
Toss the shrimp with sauce: In a large bowl, gently toss the fried shrimp with the honey mayonnaise sauce until evenly coated. Set aside.
⏱️ 2 min
- 6
Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 7
Season the sushi rice: In a small bowl, combine the rice vinegar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Gently fold this mixture into the cooked rice. Let the rice cool slightly.
⏱️ 5 min
- 8
Prepare the chow mein filling: In a small bowl, toss the cooked chow mein noodles with soy sauce, sesame oil, and sliced green onions.
⏱️ 5 min
- 9
Assemble the onigiri: Wet your hands slightly to prevent sticking. Take about 1/2 cup of seasoned sushi rice and flatten it into a disc in the palm of your hand. Place a small amount of the chow mein filling in the center. Cover with another small amount of rice and gently shape into a triangle or ball, pressing firmly to ensure it holds together.
⏱️ 15 min
- 10
Garnish the onigiri: Wrap a strip of nori around the base of each onigiri. Repeat with remaining rice and chow mein filling.
⏱️ 5 min
- 11
Serve: Arrange the Chow Mein Onigiri on a platter alongside the Honey Walnut Shrimp. Garnish the shrimp with the candied walnuts.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chow Mein Onigiri with Honey Walnut Shrimp
Ingredients
For the Honey Walnut Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 cup walnut halves
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 cup mayonnaise
- 2 tablespoons condensed milk
- 1 tablespoon honey
- 1/2 cup cornstarch
- 1 egg, beaten
- 3 cups vegetable oil, for frying
For the Chow Mein Onigiri
- 2 cups short grain sushi rice
- 2 1/2 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 4 ounces chow mein noodles, cooked according to package directions
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 4 nori sheets, cut into strips
Instructions
- 1
Prepare the candied walnuts: In a small saucepan, combine 1/4 cup granulated sugar and 1/4 cup water. Bring to a boil over medium heat, stirring until sugar dissolves. Add the walnut halves and cook for 2-3 minutes, stirring constantly, until the water evaporates and the walnuts are coated. Spread the walnuts on a parchment-lined baking sheet to cool and harden. Set aside.
⏱️ 10 min - 2
Prepare the honey mayonnaise sauce: In a small bowl, whisk together the mayonnaise, condensed milk, and honey until smooth. Refrigerate until ready to use.
⏱️ 5 min - 3
Prepare the shrimp: Pat the shrimp dry with paper towels. In a medium bowl, combine the cornstarch and beaten egg. Add the shrimp and toss to coat thoroughly.
⏱️ 5 min - 4
Fry the shrimp: Heat vegetable oil in a large pot or Dutch oven to 350°F. Carefully add the coated shrimp in batches, ensuring not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with remaining shrimp.
⏱️ 10 min•🌡️ 350 - 5
Toss the shrimp with sauce: In a large bowl, gently toss the fried shrimp with the honey mayonnaise sauce until evenly coated. Set aside.
⏱️ 2 min - 6
Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 7
Season the sushi rice: In a small bowl, combine the rice vinegar, 1 teaspoon granulated sugar, and 1/2 teaspoon salt. Gently fold this mixture into the cooked rice. Let the rice cool slightly.
⏱️ 5 min - 8
Prepare the chow mein filling: In a small bowl, toss the cooked chow mein noodles with soy sauce, sesame oil, and sliced green onions.
⏱️ 5 min - 9
Assemble the onigiri: Wet your hands slightly to prevent sticking. Take about 1/2 cup of seasoned sushi rice and flatten it into a disc in the palm of your hand. Place a small amount of the chow mein filling in the center. Cover with another small amount of rice and gently shape into a triangle or ball, pressing firmly to ensure it holds together.
⏱️ 15 min - 10
Garnish the onigiri: Wrap a strip of nori around the base of each onigiri. Repeat with remaining rice and chow mein filling.
⏱️ 5 min - 11
Serve: Arrange the Chow Mein Onigiri on a platter alongside the Honey Walnut Shrimp. Garnish the shrimp with the candied walnuts.
⏱️ 3 min