Recipe: Onigirazu

I know every website will tell you that onigirazu are like making sushi but easier but it still takes SOME effort to get the hang of making these stacked rice sandwiches. That being said they’re perfect for lunch and you can fill them with whatever you want in my variation they’re packed with lots of vegetables and a spicy-chili olive oil mayo but these are good with canned tuna, breakfast fixings, leftover cooked ground meat or anything you can think of.

Onigirazu

AuthorMabDifficultyIntermediate

Yields4 Servings
Prep Time20 minsTotal Time20 mins

Ingredients
 800 g cooked sushi rice
 4 sheets of nori
 2 carrots, julienned
 1 avocado, cut into thin slices
 1 cucumber, julienned
 1 small red onion, thinly sliced
 mayo, soy sauce, rice vinegar

Directions
1

Place a piece of plastic wrap on a clean count, on top place a sheet of nori with the shiny side down.

2

NB: For each onigirazu you'll use 200g of cooked rice, split into two portions.

3

To assemble: First take 100g rice shaped with wet hands into a square in the middle of the seaweed, then top with mayo, sriracha, and sesame seeds. On top of that place the carrots, avocado, onion and cucumber.

4

Create a second square of rice pressed between wet hands to place on top of the vegetables and press gently to close. Fold the corners of the seaweed towards the center and over the filling to create a small closed packet.

5

Wrap the cling film around the packet and let sit for 20+ minutes before cutting at a diagonal to the way you arranged the ingredients.

Adapted from Bake Street

Ingredients

Ingredients
 800 g cooked sushi rice
 4 sheets of nori
 2 carrots, julienned
 1 avocado, cut into thin slices
 1 cucumber, julienned
 1 small red onion, thinly sliced
 mayo, soy sauce, rice vinegar

Directions

Directions
1

Place a piece of plastic wrap on a clean count, on top place a sheet of nori with the shiny side down.

2

NB: For each onigirazu you'll use 200g of cooked rice, split into two portions.

3

To assemble: First take 100g rice shaped with wet hands into a square in the middle of the seaweed, then top with mayo, sriracha, and sesame seeds. On top of that place the carrots, avocado, onion and cucumber.

4

Create a second square of rice pressed between wet hands to place on top of the vegetables and press gently to close. Fold the corners of the seaweed towards the center and over the filling to create a small closed packet.

5

Wrap the cling film around the packet and let sit for 20+ minutes before cutting at a diagonal to the way you arranged the ingredients.

Onigirazu

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