Onigirazu Recipe: Japanese Rice Sandwiches Made Easy
Learn how to make Onigirazu, Japanese rice sandwiches, with customizable fillings like tofu, tuna, chicken, and more. Easy & delicious!
Servings: 4
Calories: 286.5kcal
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Equipment:
- Plastic wrap (cling film)
- Metal ring (11.5cm in diameter, 5cm tall) For assembly
- Rice Cooker (optional) For perfectly cooked and seasoned sushi rice
Ingredients:
Ingredients (Makes 4 Sandwiches):
- 8 sheets Sushi Nori Seaweed - square sheets
- 350 g cooked Sushi Rice - approx. 120g uncooked, seasoned
- 8 ladyfingers - (Okra), blanched in hot water for 1 minute
- 150 g smoked or firm tofu - sliced into 4, pan-fried and glazed with soy sauce,
- Mixed salad leaves - e.g., beetroot, spinach
- 1 avocado - sliced (optional)
- 1 small carrot - sliced into matchsticks
- 1 red or yellow pepper - cut into matchsticks
- Japanese mayo - for garnish and filling
- Soy sauce - for glazing and dipping
- Sweet chilli sauce (optional) - for filling
- Nigella seeds - for garnish
Instructions:
- Prepare the Base: Place a sheet of nori on a flat surface or wooden board, shiny side down. Position the metal ring in the center of the nori sheet.
- Layer the Rice: Wet your fingers lightly with water to prevent sticking. Add a thin, even layer of seasoned sushi rice at the bottom of the ring.
- Layer the fillings creatively:Start with spinach or other salad leaves, add peppers, then matchstick-cut carrots, followed by a slice of smoked tofu, and finish with okra.Include sliced avocado for creaminess (optional). Add a drizzle of Japanese mayo, soy sauce or sweet chilli sauce for extra flavor.Feel free to get creative with the arrangement—mirror the layers for a colorful presentation.
- Compress and Secure: Use your fingers to gently compress the fillings. Wrap the exposed edges of nori around the filling, securing it snugly. Use a piece of cling film to help maintain the shape as you work.
- Remove the Ring: Carefully slide the ring upwards, leaving your neatly stacked onigirazu in place.
- Seal the Edges: Fold the edges of the nori upwards to completely enclose the sandwich. Fill any gaps with additional nori if needed.
- Wrap and Slice: Tightly wrap the onigirazu in cling film to secure the shape. Using a sharp knife, slice each sandwich in half for serving.
- Serve and Enjoy: Garnish with a drizzle of Japanese mayo and a sprinkle of nigella seeds. Serve with soy sauce on the side for dipping.
Nutrition:
Serving: 220g | Calories: 286.5kcal | Carbohydrates: 33.21g | Protein: 8.04g | Fat: 14.17g | Saturated Fat: 1.96g | Polyunsaturated Fat: 3.73g | Monounsaturated Fat: 7.56g | Cholesterol: 1.1mg | Sodium: 224.43mg | Potassium: 425.3mg | Fiber: 4.02g | Sugar: 1.99g | Vitamin A: 3559.5IU | Vitamin C: 40.85mg | Calcium: 203mg | Iron: 1.15mg
