Melt-in-the-mouth and hard to resist!

Shrimps & avocado

Shrimps & avocado

For 6 onigiri


  • 12 raw shrimp tails
  • Potato starch
  • Chili powder
  • For the sauce: 1 tablespoon soy sauce, 1 clove garlic, 1 cm grated ginger, 1/2 lime, 1/2 glass water
  • 1 avocado
  • 1 sheet nori seaweed
  • Rice


  • Prepare the shrimp by cutting them in half and removing the black membrane. Coat them in potato starch and a pinch of chili powder. Sear them briefly in a hot pan with olive oil, then deglaze with the sauce and continue cooking until the sauce evaporates and the shrimp caramelize.
  • Cut the avocado into cubes or use a Parisian scoop.
  • In a mold previously soaked in water, add a spoonful of mixed rice, ensuring to create a well. Add the avocado and 3 shrimp halves.
  • Then, add another spoonful of rice, close the mold with slight pressure, and unmold. Garnish with another piece of avocado and a shrimp half on top.
  • Wrap the onigiri with the nori seaweed, previously cut, and enjoy immediately to savor its crunchiness and the shrimp's texture.
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