Devil’s Onigiri Copycat Recipe (Lawson Akuma no Onigiri) Recipe
Introduction
Devil’s Onigiri is a flavorful Japanese rice ball inspired by Lawson’s popular Akuma no Onigiri. This copycat recipe combines crispy tempura flakes, savory seasonings, and aromatic seaweed for a deliciously addictive snack.
Ingredients
- 300 g cooked Japanese short-grain rice
- 5 tbsp tempura flakes (tenkasu)
- 1 tbsp aonori (dried green seaweed powder)
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp sugar
- ¼ tsp dashi granules
- ¼ tsp toasted sesame oil
- ¼ tsp Chinese-style chicken bouillon powder
Instructions
- Step 1: In a large bowl, combine the tempura flakes, aonori, soy sauce, sugar, dashi granules, toasted sesame oil, and chicken bouillon powder. Mix thoroughly until all ingredients are evenly distributed.
- Step 2: When the liquid seasonings have been absorbed, add the cooked Japanese short-grain rice to the bowl and mix until the seasoning is well incorporated throughout the rice.
- Step 3: Divide the seasoned rice into equal portions and shape into onigiri. For best results, use an onigiri mold as the rice mixture can be oily and difficult to shape by hand. You can also shape them using plastic wrap or by hand following common onigiri techniques.
- Step 4: Serve immediately and enjoy your homemade Devil’s Onigiri!
Tips & Variations
- If you prefer less oily rice, reduce the toasted sesame oil slightly or add a bit more cooked rice to balance the texture.
- For extra flavor, sprinkle some extra aonori or sesame seeds on the outside after shaping.
- Try wrapping the onigiri with a strip of nori (seaweed) for added texture and convenience when eating.
Storage
Devil’s Onigiri is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, briefly microwave for 20-30 seconds to soften without drying out the rice. Avoid freezing as it may alter the texture due to the seasoning.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this onigiri?
Short-grain Japanese rice is best for its sticky texture, which helps the onigiri hold its shape. Using long-grain or non-sticky rice may result in crumbly rice balls.
What can I use if I don’t have aonori?
You can substitute aonori with finely crushed nori flakes or a small amount of dried parsley for a similar herbal note, though the flavor won’t be exactly the same.
PrintDevil’s Onigiri Copycat Recipe (Lawson Akuma no Onigiri) Recipe
This Devil’s Onigiri Copycat Recipe recreates the popular Lawson Akuma no Onigiri, featuring Japanese short-grain rice mixed with savory tempura flakes, dried seaweed powder, soy sauce, and a blend of flavorful seasonings. The result is a deliciously umami-packed rice ball with a subtle crispy texture from the tempura flakes, perfect as a snack or part of a meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 3 to 4 onigiri rice balls 1x
- Category: Snack
- Method: No-Cook
- Cuisine: Japanese
Ingredients
Main Ingredients
- 300 g cooked Japanese short-grain rice
- 5 tbsp tempura flakes (tenkasu)
- 1 tbsp aonori (dried green seaweed powder)
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tsp sugar
- ¼ tsp dashi granules
- ¼ tsp toasted sesame oil
- ¼ tsp Chinese-style chicken bouillon powder
Instructions
- Combine Dry and Wet Seasonings: In a large bowl, add 5 tablespoons of tempura flakes, 1 tablespoon of aonori (dried green seaweed powder), 1 tablespoon of Japanese soy sauce, half a teaspoon of sugar, a quarter teaspoon of dashi granules, a quarter teaspoon of toasted sesame oil, and a quarter teaspoon of Chinese-style chicken bouillon powder. Mix thoroughly until all ingredients are evenly distributed.
- Incorporate Rice: Once the seasoning mixture has absorbed the liquids, add 300 grams of cooked Japanese short-grain rice into the bowl. Mix everything together carefully until the flavors are evenly spread throughout the rice, ensuring the rice does not become mushy.
- Shape the Onigiri: Divide the seasoned rice into equal portions. Shape the rice balls using your preferred method—either by hand, using plastic wrap, or ideally with a mold for better consistency. Because the rice mixture is oily and can be difficult to shape manually, using a mold is recommended for the best results.
- Serve and Enjoy: The Devil’s Onigiri is now ready to be served immediately. Enjoy this flavorful and savory Japanese rice ball as a snack or part of your meal.
Notes
- Use short-grain rice for the best texture and stickiness needed to hold the onigiri shape.
- Using a mold to shape the onigiri is highly recommended because the oily rice mixture can be tricky to shape by hand.
- Adjust soy sauce and seasoning levels to taste if you prefer less saltiness.
- Tempura flakes add a nice crispy texture but will soften over time, so consume soon after shaping.
- This recipe is suitable for a quick no-cook method since it uses pre-cooked rice and mixing only.
Keywords: onigiri, Japanese rice ball, devil’s onigiri, Lawson Akuma no Onigiri, tempura flakes, savory rice snack, Japanese snack
