Spicy Shrimp

• Salt 4 ounces [115 g] small shrimp, peeled and deveined
• 1 tables

Blanch the shrimp in boiling salted water until pink, 1 to 2 minutes. Drain and transfer the cooked shrimp to an ice bath. Once they are cool enough to handle, roughly chop the shrimp and put it in a bowl. Add the mayonnaise and Sriracha to the shrimp and stir to combine. Use this filling as directed for onigiri.