Onigirazu (Onigiri Sandwich)
Try these hybrid onigiri. They're so easy to make!
Photographed by HIDETOSHI HARA
Rice & Noodles
Excludes time needed to allow the toasted nori to settle.
- 3 rice serving bowls cooked rice (hot)
- 2 sheets toasted nori (full sheet)
- 1 tbsp furikake rice seasoning (store-bought)Note
With egg granules, nori and skipjack shavings.
- Spicy mentaiko (remove the membrane), as needed
- 1 tbsp furikake rice seasoning (store-bought)
- Skipjack shavings, as needed
- Wasabi, as needed
- Soy sauce, as needed
- Umeboshi (with red shiso), as needed
Mix 1 1/2 bowls of rice with the furikake in [A]. Set aside a small portion. Spread the remainder on a sheet of nori, leaving 1-2 cm of space around the margins.
Spread the spicy mentaiko in [A] over the furikake rice. Cover with the furikake rice you set aside.
Hold one corner of the nori facing you and pull it towards the center of the rice to fold over. Bring the opposite corner towards the center of the rice allowing both corners to overlap.
Pull the nori towards the center to seal the nori and rice without squashing the rice grains.
Repeat the process for the remaining corners so that the rice is tucked in from all four corners. Turn over and lightly press down to flatten.
Set aside for a while to allow the nori to settle. Cut in half and plate up.
The moist rice allows the nori to stick.
Make another onigirazu using [B]. In a bowl, combine the skipjack shavings, wasabi and soy sauce. Set aside a small portion of rice. Spread the rest of the over the sheet of nori. Cover with the seasoned skipjack shavings and pitted umeboshi. Cover with the reserved rice and repeat directions 3 to 5.