Golden Crispy Fried Panko Breaded Onigiri with Crab Rangoon Filling
Golden Crispy Fried Panko Breaded Onigiri with Crab Rangoon Filling
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, flaked or finely chopped
- 2 green onions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Onigiri
- 2 cups short-grain sushi rice, uncooked
- 2 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the crab rangoon filling: In a medium bowl, combine the softened cream cheese, flaked imitation crab meat, sliced green onions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined and set aside.
⏱️ 10 min
- 2
Cook the sushi rice: Rinse the short-grain sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of 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
- 3
Season the rice: While the rice is resting, in a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved. Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the hot rice and gently fold with a rice paddle or spatula until evenly distributed. Allow the rice to cool slightly, about 10 minutes, until it's warm enough to handle.
⏱️ 15 min
- 4
Form the onigiri: Lightly wet your hands to prevent sticking. Take about 1/4 cup of seasoned rice and flatten it into a disc in the palm of your hand. Place about 1 tablespoon of the crab rangoon filling in the center. Gently gather the rice around the filling and shape it into a ball or a traditional triangular onigiri shape, ensuring the filling is completely enclosed. Repeat with the remaining rice and filling.
⏱️ 20 min
- 5
Set up the breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, beat the eggs. In the third, place the panko breadcrumbs.
⏱️ 5 min
- 6
Bread the onigiri: Dredge each onigiri first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, roll it thoroughly in the panko breadcrumbs, pressing gently to ensure a good coating. Place the breaded onigiri on a clean plate or baking sheet.
⏱️ 10 min
- 7
Fry the onigiri: Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Carefully lower a few onigiri into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to remove the fried onigiri and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 8
Serve immediately and enjoy the golden crispy fried panko breaded onigiri with crab rangoon filling!
Kitchen Tools
Nutrition Facts (per serving)
Golden Crispy Fried Panko Breaded Onigiri with Crab Rangoon Filling
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, flaked or finely chopped
- 2 green onions, thinly sliced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Onigiri
- 2 cups short-grain sushi rice, uncooked
- 2 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For Breading and Frying
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the crab rangoon filling: In a medium bowl, combine the softened cream cheese, flaked imitation crab meat, sliced green onions, Worcestershire sauce, garlic powder, salt, and black pepper. Mix until well combined and set aside.
⏱️ 10 min - 2
Cook the sushi rice: Rinse the short-grain sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 1/4 cups of 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 - 3
Season the rice: While the rice is resting, in a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar and salt are dissolved. Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the hot rice and gently fold with a rice paddle or spatula until evenly distributed. Allow the rice to cool slightly, about 10 minutes, until it's warm enough to handle.
⏱️ 15 min - 4
Form the onigiri: Lightly wet your hands to prevent sticking. Take about 1/4 cup of seasoned rice and flatten it into a disc in the palm of your hand. Place about 1 tablespoon of the crab rangoon filling in the center. Gently gather the rice around the filling and shape it into a ball or a traditional triangular onigiri shape, ensuring the filling is completely enclosed. Repeat with the remaining rice and filling.
⏱️ 20 min - 5
Set up the breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, beat the eggs. In the third, place the panko breadcrumbs.
⏱️ 5 min - 6
Bread the onigiri: Dredge each onigiri first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, roll it thoroughly in the panko breadcrumbs, pressing gently to ensure a good coating. Place the breaded onigiri on a clean plate or baking sheet.
⏱️ 10 min - 7
Fry the onigiri: Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat to 350°F. Carefully lower a few onigiri into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to remove the fried onigiri and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 8
Serve immediately and enjoy the golden crispy fried panko breaded onigiri with crab rangoon filling!