rice sandwich

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.

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

Teriyaki Salmon Onigirazu

nori (dried laver seaweed)

rice ((warm))

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

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.

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 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.

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Chicken Katsu Onigirazu

Spam Onigirazu

Teriyaki Salmon Onigirazu

Top 3 rice sandwich recipes from across the web

The most viewed rice sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Katsu Onigirazu

Spam Onigirazu

Teriyaki Salmon Onigirazu

The most viewed rice sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine