onigirazu

Delicious Chicken Katsu Onigirazu made with healthy baked chicken katsu, tonkatsu sauce, mustard, steamed rice, and thinly sliced cabbage.

Chicken Katsu Onigirazu

Baked Chicken Katsu (Recipe)

cabbage

nori (seaweed)

rice

salt

tsp mustard

tonkatsu sauce

Gather all the ingredients.

Cut the cabbage leaves into julienned slices.

Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up.

Evenly spread the steamed rice in a thin layer and form into a square shape in the center of nori sheet. Sprinkle a little bit of salt. For Japanese rice ball (onigiri) that are enjoyed at room temperature, we add salt to rice keeps the food fresh longer.

Place the shredded cabbage evenly on top of rice and then the chicken katsu on top.

Spread the mustard and tonkatsu sauce.

Flip over chicken katsu so the sauce is also on the cabbage.

Place steamed rice on top. Try to keep the square shape as you spread the rice evenly in a thin layer. Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the layers at the center.

Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely.

If you like the onigirazu to showcase the filling after cutting in half, mark with a piece of shredded cabbage perpendicular to the filling. Wrap with plastic wrap tightly and set aside for 5 minutes.

Cut the onigirazu with a sharp knife (following the direction of the “cabbage” mark). Run your knife in cold water before cutting so that the cross-section will be clean. If you plan to make ahead of time, wrap the onigirazu with kitchen towel and keep in the refrigerator overnight. The towel will prevent rice from getting harder from cold air.

Spam Onigirazu is perfect for a quick meal or snack on the go. The winning combination of fried eggs, sweet sushi rice, and classic spam wrapped up in crunchy nori. You want to sink your teeth into this yummy treat!

Spam Onigirazu

eggs (50 g each w/o shell)

SPAM® product (7 oz)

Tbsp neutral-flavored oil (vegetable, canola, etc)

salt (I use Diamond Crystal; Use half for table salt)

Tbsp furikake (rice seasoning)

leaves lettuce ((I used ice burg lettuce

mirin

Tbsp sake

soy sauce

Heat 1 Tbsp. vegetable oil over medium high heat in the frying pan and cook the eggs as you like. I made the egg “over hard” (over well), which is a fried egg turned over and cooked until the yolk is solid. Make the eggs in batches if necessary, and transfer to a plate when they are cooked.

Meanwhile take out the spam from the can and cut into ¼ “ (6 mm) slices. You’ll get about 6-7 slices. Once the eggs are cooked, add the spam slices to the pan and cook both sides until nicely browned. Transfer the spam slices onto a plate.

Turn down the heat to medium low and add 1 Tbsp. mirin, 1 Tbsp. sake, and 1 Tbsp. soy sauce. Mix well quickly.

Transfer the spam slices back to the pan and coat well with the sauce.

Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up. Evenly spread the steamed rice in a thin layer and form into a square shape in the center of nori sheet. I’m using the onigirazu mold (read more about it here).

Sprinkle a little bit of kosher salt and furikake. Salt is added to prevent the food from spoiling as we eat onigiri, onigirazu, and bento at room temperature and typically without refrigeration.

Place the fried egg and spam slice on top.

Place the lettuce and thin layer of steamed rice on top, maintaining a nice rectangular/square shape.

Now if you have an onigirazu mold, pull up the mold carefully. Remember to moist the “lid” before you press down so rice does not get stuck to it.

Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the layers at the center.

If you like your onigirazu to showcase the filling after cutting in half, mark with a piece of rice or lettuce strip perpendicular to the filling. When you add the filling, you can decide which way you want to cut so it looks the best when the ingredients are revealed.

Wrap tightly with plastic wrap. Set aside for 5 minutes with nori’s seam side down.

Cut the onigirazu with a sharp knife (following the mark that tells you which direction to cut). Run your knife in running water before cutting so that the cross-section will be clean. If you plan to make this the previous night, wrap the onigirazu with kitchen towel and keep in the refrigerator overnight. The towel will prevent the rice from getting hard from the cold temperature. Eat within 24 hours.

Tender thin pork slices with a hint of ginger wrapped between layers of rice and nori!

Ginger Pork Onigirazu

rice ((warm))

salt (I use Diamond Crystal; use half for table salt)

lettuce

mayonnaise

shogayaki (ginger pork)

Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down). with a corner pointing up. For this recipe, I shaped my onigirazu by using an onigirazu mold; however, you can neatly layer the ingredients without one as well. Evenly spread the steamed rice in a thin layer and form into a square/rectangular shape in the center of nori sheet. Sprinkle a little bit of kosher salt. Salt has 2 purposes for this recipe. First, it’s for adding flavor. Secondly, salt is added to prevent the food from spoiling as we eat onigiri, onigirazu, and bento at room temperature, and typically without refrigeration.

Place the lettuce on top of the rice and put some Japanese mayonnaise. Then put ginger pork on top. When you add the fillings, consider how you will cut the onigirazu later. You want to arrange fillings so when you slice the onigirazu in half, the ingredients are revealed in a way so it looks delicious.

Place thin layer of steamed rice on top, maintaining a nice square/rectangular shape. If you have a onigirazu mold, moist the “lid” before you press down so rice does not get stuck to it. Place the lid on top and press gently.

Pull up the mold carefully while pressing down the lid. If you’re not using a mold, make sure to stack the ingredients nicely.

Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the rice and filling at the center. Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely. If your onigirazu is a square shape, you can mark the onigirazu with a rice kernel so you will remember which way you want to cut later on.

Wrap tightly with plastic wrap. Set aside for 5 minutes with nori’s seam side down. After 5 minutes, cut the onigirazu with a sharp knife. Run your knife in running water before cutting so that the cross-section will be clean.

If you plan to make this the previous night, wrap the onigirazu with kitchen towel and keep in the refrigerator overnight (with the plastic wrap on). The towel will prevent the rice from getting hardened due to the cold temperature. Eat within 24 hours.

Packed with savory Korean grilled meat, eggs, vegetables &amp; nori, this ultimate Bulgogi Onigirazu makes for a perfect summer lunch or picnic!

Bulgogi Onigirazu

onion

carrot

green onions/scallions

beef

Tbsp roasted sesame oil ((for cooking the meat))

Tbsp toasted white sesame seeds ((for topping))

Tbsp Korean soy sauce

Tbsp roasted sesame oil

Tbsp brown sugar

black pepper

¼ Asian pear ((2 Tbsp grated pear))

garlic ((2 tsp minced))

garlic

½ tsp kosher salt (Diamond Crystal; use half for table salt)

oz bean sprouts ((½ package))

green onion/scallion

spinach

sesame oil

⅛ tsp kosher salt (Diamond Crystal; use half for table salt)

shiitake mushrooms

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

servings cooked Japanese short-grain rice

nori (dried laver seaweed)

kosher salt (Diamond Crystal; use

Tbsp gochujang (Korean chili paste)

Tbsp sugar

Tbsp toasted white sesame seeds

water ((to dilute to your desired consistency))

In a large bowl, combine the ingredients for Bulgogi marinade (1 Tbsp sesame oil, 2 Tbsp soy sauce, 2 Tbsp brown sugar, and freshly ground black pepper). Grate ¼ of Asian pear (2 Tbsp after grated), crush (or mince) 4 cloves garlic (2 tsp minced garlic), and mix all together.

Cut the onion into thin slices. Cut the carrot to 2” (5 cm) pieces, then cut into julienned pieces.

Cut the scallions into 2” (5cm) long pieces and cut the beef into thin 2” (5 cm) long strips slices. I put the meat in the freezer for 2 hours (depending on the size and thickness) prior to cutting the meat into thin slices (see my tutorial on how I slice my meat).

Toss the vegetables and meat together and coat with the marinade. Set aside for at least 20 minutes.

Bulgogi Marinade

Prepare 2 medium bowls; in each bowl combine 1 Tbsp sesame oil, ½ tsp of minced garlic (1 clove garlic), and a pinch of kosher salt and mix well.

Bring a medium pot of water to a boil and add 1 tsp salt. Add the bean sprouts and cook for about 1 minute. We will need to reserve the boiling water for spinach, so scoop up the bean sprouts with a sieve or spider strainer. Run in cold water in the sink to stop cooking further with remaining heat and drain well. Set aside.

In the same boiling water, blanch the spinach for 30 seconds. Prepare iced water in a large bowl and transfer the spinach to the iced water to stop cooking.

Squeeze out water from spinach as much as you can and add to one of the bowls with seasonings. Toss well with the sauce.

Thinly cut the green onions. Add the bean sprouts and green onion in the other bowl and toss well with the sauce.

Bean Sprouts &amp; Spinach (optional)

Cut the carrot in half widthwise, about 2” (5 cm) length. Cut each piece into thin slices, and julienne the carrots. Cut the shiitake mushrooms into thin slices.

Heat 1 tsp sesame oil in a large frying pan and add the carrot. Season with a pinch of salt and sauté till tender. If your pan is big enough to add shiitake mushrooms, move the carrot to one side when it’s cooked halfway. Add 1 tsp sesame oil in the open space and add shiitake mushrooms. Season with a pinch of salt and sauté till tender. If your frying pan is small, cook one ingredient at a time; transfer the carrot to a plate and cook shiitake mushrooms after. When carrot and shiitake mushrooms are both tender (but not overcooked), transfer to a plate and set aside.

Carrot &amp; Shiitake Mushrooms (optional)

Heat 1 Tbsp cooking oil in the large frying pan and make fried eggs. I cook the eggs “over hard” so egg yolk won’t be runny and messy when onigirazu is cut in half.

Eggs (optional)

In a large skillet (I use a griddle pan so I can grill the meat in a single layer), heat 1 Tbsp sesame oil over medium-high heat and sauté the marinated beef until cooked, about 5 minutes. Transfer the meat to the plate and sprinkle with sesame seeds.

Grill the Meat

Combine all of the sauce ingredients in a small bowl and mix them all together. Add 1-2 Tbsp water until you achieve the consistency you like.

Gochujang Sauce (optional)

Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up. Evenly spread the steamed rice in a thin layer and form into a square shape in the center of the nori sheet. If you make onigirazu with different ingredients that have more mild taste, sprinkling salt at this step is very important, especially if you planning on eating it at room temperature.

Place Bulgogi on top of the rice in a thin layer. Then put spinach, bean sprouts, carrot, and shiitake in a thin layer on top of the meat.

Add the fried egg and then steamed rice on top. Try to keep the square shape as you spread the rice evenly in a thin layer.

Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely. If you like the onigirazu to showcase the ingredients after cutting in half, mark with a piece of carrot perpendicular to the ingredients (see video). Flip over and shape the onigirazu gently. Wrap with plastic wrap tightly and set aside for 5 minutes.

Cut the onigirazu with a sharp knife (following your “carrot” mark). Run your knife in cold water before cutting so that the cross-section will be clean.

Assemble Onigirazu

If you plan to make it ahead of time, wrap the onigirazu with a kitchen towel and keep in the refrigerator overnight. The towel will prevent the rice from getting harder from cold air.

To Store

Delicious teriyaki salmon onigirazu with grilled asparagus sandwiched in steamed rice and wrapped in nori. Great quick lunch or snack idea!

Teriyaki Salmon Onigirazu

salmon

asparagus

Gather all the ingredients. Reheat the ingredients (for food safety).

Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up. I’m using an onigirazu mold to create the perfect shape.

Evenly spread the steamed rice in a thin layer and form into a square/rectangular shape in the center of nori sheet. Sprinkle a little bit of kosher salt. Salt is added to prevent the food from spoiling as we eat onigiri, onigirazu, and bento at room temperature, and typically without refrigeration.

Place the teriyaki salmon and asparagus on top. When you add the fillings, consider how you will cut the onigirazu later. You want to arrange fillings so when the ingredients are revealed it looks delicious.

Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the rice and filling at the center. Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely. If your onigirazu is a square shape, you can mark the onigirazu with a rice kernel so you will remember which way you wanted to cut.

Cut the onigirazu with a sharp knife. Run your knife in running water before cutting so that the cross-section will be clean.

If you plan to make this the previous night, wrap the onigirazu with a thick kitchen towel and keep it in the refrigerator overnight. The towel will prevent the rice from getting hard due to the cold temperature. Consume the onigirazu within 24 hours.

Onigirazu (also known as sushi sandwich) is a perfect meal or snack. It’s easy to make, and easy to take with you on-the-go. This recipe is vegan, naturally gluten-free, and made with tempeh (or tofu), spinach, pickled red cabbage, and carrots.

Onigirazu (sushi sandwich)

nori sheets

sushi rice*

avocado, sliced

carrot, thinly sliced

baby spinach leaves

tbsp red cabbage,

200 gr tempeh or tofu (pressed)**

¼ cup tamari or soy sauce

tsp sriracha

maple syrup

tsp rice vinegar

red cabbage, sliced thinly

rice vinegar

tbsp sugar or maple syrup

tsp fine sea salt

Rinse the rice under cold water. I normally do this about 4-5 times until the water runs clear. Cook the rice in a rice cooker or on the stove top. Depending on the rice you are using, this takes about 5-6 minutes. When the rice is done, spread it out on a plate so it can cool off.&nbsp;

RICE

Combine the ingredients to marinate the tofu or tempeh. Press the tofu (see notes). Slice the tofu or tempeh in thin slices, about 1/2 centimeter (quarter inch).

In a small bowl combine the tamari or soy sauce, sriracha, maple syrup, and rice vinegar.&nbsp;

Whisk to combine. Pour the mixture over the tofu or tempeh. Let marinate for 30 minutes and then bake for 10-15 minutes at 180°C /350 °F until golden brown.

With a julienne peeler or mandoline slicer, shred the cabbage. Place the shredded cabbage in a sterilized jar. To sterilize the jar, submerge the jar in boiling water for about 10 minutes.

Place the thinly sliced cabbage, rice vinegar, sugar, and salt in the jar.&nbsp;

Make sure that the cabbage is fully submerged in the pickling liquid. Set aside for 6-8 hours.

Place a sheet of saran wrap on a clean work surface. On top of the saran wrap place a nori sheet with the shiny side down.

You can keep a small bowl with water on the side, to dip your fingers in so the rice will not stick to your fingers and it can also help to seal the nori sheet when you wrap it.&nbsp;

Place 1/2 tsp of vegan mayonnaise in the middle of the nori sheet. On top of that place a bit of rice. Form the rice by hand into a square or circle. And drizzle 1/2 tsp of soy sauce on top. Then add the other ingredients (spinach, carrots, tempeh or tofu, pickled cabbage, sriracha) and end with a layer of rice again.

See the photos and video above on how to place the rice and the nori sheet.&nbsp;

Fold the nori sheet by starting with the right or left corner of the nori sheet and fold that side to the opposite side. Do the same with the other side. Then fold the top or bottom tip of the nori sheet in the opposite direction. You should have a small packet now. If the tips of the nori sheet don’t stay put, wet the tips of your fingers with a bit of water.&nbsp;

While folding the nori sheet, use the saran wrap to tighten the onigirazu. Press down gently and set aside to rest for about 10 minutes to allow the nori sheet to soften.

Remove the saran wrap and with a sharp knife, cut the onigirazu in half.&nbsp; Serve or keep in the fridge for later.

Depending on the rice you use and the condiments, in general onigirazu can be stored in the fridge for 3-4 days.

TEMPEH/TOFU

I made this ahead for lunch and loved it!

For these sushi sandwiches and rolls, I made my own crispy vegan tofu "katsu" for the filling, along with other veggies, and drizzled some homemade teriyaki sauce! You can also of course get creative with your fillings.

Vegan Tofu “Katsu” Sushi Sandwiches and Rolls (Onigirazu and Maki)

Whole nori sheets

Prepared Japanese sushi rice (recipe below)

Prepared tofu katsu

tofu

carrots

Lettuce

Pickled radish (store-bought)

burdock root (store-bought)

Homemade teriyaki sauce

Sesame seeds (for sprinkling)

rice rice

rice vinegar vinegar

tbsp cane sugar (feel free to adjust accordingly)

Wash the Japanese rice 2-3 times with water or until water runs clear.

Cook in a rice cooker. (1 cup rice = 1 cup water)

While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.

Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.

Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate.

Japanese Sushi Rice

In a flat surface, place the nori sheet.  Prepare a bowl of water to dip your fingers. This is to prevent rice fro sticking to your fingers.

Add a generous amount of the sushi rice to make a square shape the same size as the tofu katsu or tofu of choice.

Add the lettuce and then the tofu.

Add other toppings of choice, all the same size as the tofu and rice. I used a mix of carrots and pickled radish.

Add another layer of rice and press down.

Fold each side of the nori sheet to the center while holding together the filling to ensure the sandwich will be held together well.

Fold the sheet up while tucking in the sides.

Flip over.

Wipe your knife with a damp towel to prevent rice from sticking then slice in half.

Feel free to add some sesame seeds and teriyaki sauce to your liking! If you intend to store these in the refrigerator, you can wrap them in some cling wrap or place them in an air tight container to avoid them drying out.

Sushi Sandwiches (Onigirazu)

You can check out the video below on how to roll the maki.Prepare a bowl of water t dip your fingers. This is to prevent rice fro sticking to your fingers.

On a flat surface, place your bamboo mat. Place a sheet of nori.

Wet your hands. Thinly spread out rice. Leave at least a 1/2" border at the other end of the nori sheet.

Add in the fillings of choice.

Roll the nori sheet and tuck the filling with your fingers. Squeeze tightly together and roll another time, to seal the edges. Roll the finished maki into the bamboo mat again to make sure it's tightly packed.

Slice the whole maki into 8 pieces with a sharp knife. Wipe your knife with a damp towel to prevent rice from sticking.

Sushi Rolls (Maki)

Top 8 onigirazu recipes from across the web

The most viewed onigirazu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Katsu Onigirazu

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Bulgogi Onigirazu

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Onigirazu (sushi sandwich)

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Top 8 onigirazu recipes from across the web

The most viewed onigirazu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Onigirazu

Spam Onigirazu

Ginger Pork Onigirazu

Bulgogi Onigirazu

Teriyaki Salmon Onigirazu

Onigirazu (sushi sandwich)

Vegan Tofu “Katsu” Sushi Sandwiches...

Onigirazu 3 Ways (Japanese Rice San...

The most viewed onigirazu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine