Step 1

In a medium bowl, toss the crawfish with the Japanese mayonnaise, wasabi, and sugar until well-coated.

Step 2

Season the cooked rice with the furikake and sesame seeds.

Step 3

Set an 8-inch square of plastic wrap on a flat surface.

Step 4

Scoop about ⅓ cup of the rice onto the plastic wrap and carefully spread out in a circle, about ¼-inch-thick.

Step 5

Add 2-3 tablespoons of the crawfish stuffing to the center of the rice and use the plastic wrap to help shape the onigiri into a ball or triangle shape, completely encasing the crawfish with the rice.

Step 6

Unwrap the plastic wrap, then wrap a half-sheet of nori around the rice ball. Repeat with the remaining ingredients to make 3 onigiri total.

Step 7

Serve immediately.

Step 8

Enjoy!