Recipe
Onigirazu, the no-shape sushi sandwich
Onigirazu means 'rice ball without the squeezing'. Instead of shaping rice by hand, you fold a sheet of nori around rice and fillings like a parcel, then slice it in half to show off the layers.
Why onigirazu is perfect for lunch
It holds a lot more filling than onigiri, it's easy to eat with one hand, and the cut side looks great in a box. If you can fold a burrito, you can make onigirazu.
Filling ideas
- Classic: spam or ham, a thin omelet, and lettuce.
- Katsu: sliced chicken katsu, shredded cabbage and tonkatsu sauce.
- Salmon: flaked teriyaki salmon, avocado and cucumber.
- Vegetarian: teriyaki tofu, shredded carrot and spinach.
- Tuna mayo: canned tuna mixed with mayonnaise, soy and corn.
The keys to a clean cut
Stack the fillings in a tight, flat square in the center, not spread to the edges. After folding, wrap the parcel tightly in plastic wrap and let it rest for 5 minutes, seam-side down, so the nori softens and seals. Then cut through the plastic with a sharp knife wiped with a damp cloth between cuts.
How long it keeps
Make it the morning of, if you can. Rice hardens in the fridge, so overnight onigirazu is best left at cool room temperature for 20 minutes before eating. Keep it cold with an ice pack if your fillings include mayo, egg or fish.
Ingredients
- 2 cups (about 300 g) cooked Japanese short-grain rice, lightly salted
- 2 full sheets nori
- 2 slices ham or spam, pan-seared
- 1 thin omelet, folded to fit (or 2 slices tamagoyaki)
- 2 lettuce leaves
- 2 slices cheese (optional)
- Plastic wrap
Steps
- Lay a large sheet of plastic wrap on the counter and place a nori sheet on it, shiny side down, turned like a diamond.
- Spread ¼ of the rice into a 4-inch (10 cm) square in the center of the nori.
- Stack the fillings neatly on the rice, keeping them within the square. Top with another ¼ of the rice and flatten gently.
- Fold the four corners of the nori over the filling one at a time, like an envelope, pressing so they stick. Wrap tightly in the plastic wrap.
- Rest seam-side down for 5 minutes, then cut in half through the plastic with a sharp, damp knife. Repeat for the second one.