Just mix with cooked rice! SNS viral bite-sized onigiri in the style of Chumokbap. A colorful and easy-to-eat simple recipe generously using kani kama (imitation crab sticks), komatsuna (Japanese mustard spinach), and pickled daikon radish. Recommended for busy lunches or meal prep.
Ingredients
Main Ingredients (2-3 servings)
- Cooked Rice 350g
- Komatsuna (Japanese Mustard Spinach) 4 stalks (100g)
- Kani Kama (Imitation Crab Sticks) 6 sticks
- Pickled Daikon Radish 30g
Seasonings
- [A] Mayonnaise 1 tbsp
- [A] Soy Sauce 2 tsp
- [A] Sesame Oil 1 tsp
- Toasted Sesame Seeds 1.5 tbsp
- Salt (to taste)
Steps
- Trim the ends of 4 stalks (100g) of Komatsuna (Japanese Mustard Spinach) and cut into 3cm pieces.
- Place the cut komatsuna in a heatproof container, stem first, then leaves. Cover with plastic wrap and microwave on 600W for 2 minutes.
- Rinse the microwaved komatsuna with water to cool and squeeze out excess water.
- Finely chop the squeezed komatsuna.
- Cut 6 sticks of Kani Kama (Imitation Crab Sticks) into about 5mm pieces and shred them using the side of a knife.
- Finely chop 30g of Pickled Daikon Radish. (Tip: You can substitute with Takuan, Japanese pickled radish).
- In a bowl, combine 1 tbsp Mayonnaise, 2 tsp Soy Sauce, and 1 tsp Sesame Oil.
- Add the chopped komatsuna, kani kama, and pickled daikon radish to the combined seasonings and mix well.
- Add 350g of warm cooked rice and 1.5 tbsp of toasted sesame seeds, and mix until uniform. (Tip: Cook the rice with slightly less water for a firmer texture, or use reheated cooked rice).
- Taste and adjust seasoning with salt if necessary.
- Take the mixed rice onto a sheet of plastic wrap and form into bite-sized round balls.
- Arrange on a plate.
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