Devil’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
Scale
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
