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Onigirazu

Yields4 ServingsPrep Time20 minsTotal Time20 mins

Adapted from Bake Street

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.

Nutrition Facts

Servings 0