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Onigirazu - onigiri sandwich

 Apparently not a true Japanese food, a more recent but fun level up of the humble onigiri

Prepare layers: 

1. 1 can tuna in oil mixed with 1 1/2 T kewpie/japanese mayo

2. 1 large avocado, thinly sliced

3. 1 long/english cucumber, thinly sliced (think potato peeler)

4. 2 soft-med boiled eggs or ramen eggs (ajitsuke tamago: boiled egg marinated in teriyaki), sliced thin

5. 1/2-1 calrose rice, cooked & cooled, leftover is best

Other ingredients: 

4-6 rice paper/spring roll skins

4 nori/seaweed sheets  

toasted sesame seeds

Furikake/rice seasoning

Working with 2 rice papers and 2 nori at a time:  wet the rice paper briefly in warm water. Line them up vertically, place nori on top of each on a clean counter or cuttin board. Make one slice with scissors halfway in on the top 1/3 on right and one slice halfway in on bottom 1/3 on the left - creating the shape of the letter S through the nori and rice paper. (it will be foldable: top right over to left, down to middle left, over to middle right, down to bottom right and over to bottom left).

In the top right corner, place a thin layer of rice sprinkled with furikake; in the top left, a layer of avocado, sprinkled with sesame seeds; On the middle left, a layer of tuna (with siriacha if desired); on the middle right, a layer of sliced egg. On the bottom left, a layer of cucumber; on the bottom right another layer of rice.  

Fold from the top right over as explained above, use another rice paper to seal the edges that are open for ease in eating or storing for your lunch. 

It gets easier after the first time! So delicious and fresh, and very filling. 


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