Description
A recipe for Japanese Rice Sandwich – Onigirazu
Ingredients
Scale
- 4 large nori seaweed sheets
For sushi rice:
- 1 cup Japanese short grain rice
- 3 tbsp rice wine vinegar
- 1.5 tbsp sugar
- 2 tsp salt
For salmon Onigirazu:
- 20g salmon
- 2 tbsp cream cheese
- 1/2 avocado
- 5g chives
For Dashi omelette Onigirazu:
- 2 eggs
- 3 tsp dashi powder
- 3 tsp sake
- 1.5 tsp tsp soy sauce
- 1 tsp sugar
- 2 tsp extra virgin olive oil
- 1/3 medium sized carrot
- 1/4 continental cucumber
For Miso pork Onigirazu:
- 1 tbsp extra virgin olive oil
- 125g pork mince
- 20g garlic or 1 clove, chopped finely
- 20g ginger piece, chopped finely
- 3 tbsp miso paste
- 2 tbsp sugar
- 2 tbsp sake
- 1 tsp soy sauce
- 2 tsp chilli bean sauce (we used Toban Djan)
- 1/4 cup shredded tasty cheese
- 1/4 cup small spinach
For spicy tuna mayonnaise Onigirazu:
- tuna 90g
- 1.5 tbsp mayonnaise
- 3 tsp chilli sauce (we used Sriracha)
- 25g canned corn
Instructions
- To prepare sushi rice: Rinse 1 cup of rice in a saucepan until the rice runs clean, then drain water and add 1 and 1/5 cups of water to the saucepan and cook on a high heat on a stove, until boiling, then lower the heat to a very low heat and cook for 15 minutes with the lid on. When cooked, put the rice in a large bowl and add rice wine vinegar, sugar and salt and mix well, then put aside.
- To prepare salmon Onigirazu: Cut the salmon into pieces and the avocado into slices.
- To prepare dashi omelette Onigirazu: First make the dashi omelette. In a medium bowl whisk the 2 eggs, dashi powder, sake, soy sauce, sugar and 2 tbsp water. Heat extra virgin olive oil in a frypan on a medium heat, then add the egg mixture and continue to fold with a ladle until it has a soft consistency and with less liquid to make the omelette, then put aside.
- To prepare miso pork Onigirazu: Make the miso pork mince by heating extra virgin olive oil in a frypan over a medium heat. Add pork mince and cook for 5 minutes or until slightly brown, then add garlic and ginger and cook for a further 5 minutes. Turn heat down to low and add 100ml water, miso paste, sugar, sake, soy sauce, chilli bean sauce, stir and cook for 10 minutes or until it starts to thicken. Turn heat off and put aside.
- To prepare spicy tuna mayonnaise Onigirazu: Add tuna, mayonnaise, chilli sauce and canned corn to a medium sized bowl and mix.
- Cut cling wrap a little bit larger than the large square nori seaweed and put it down on a cutting board and then put the nori in a diamond shape, glossy side down in the centre of the cling wrap.
- For the salmon Onigirazu, in the small plastic container or Onigirazu mold, make layers of rice, salmon, cream cheese, avocado, chives, then rice once again. Position the container and flip it over on to the center of the nori, then lift the container up. Fold the left and right sides of the nori so that they meet on the front, then fold the top and bottom, completely covering the rice mixture in nori seaweed.
- Fold the top and bottom of the cling wrap together, so that they meet on top of the Onigirazu, then the sides to seal the bundle in cling wrap.
- Repeat the last 3 steps for dashi omelette Onigirazu by lining omelette, carrot and cucumber inbetween rice, for the miso pork Onigirazu, by lining pork mince, cheese and spinach inbetween the rice and finally for spicy tuna mayonnaise Onigirazu by lining tuna mixture inbetween the rice. Cut the 4 bundles in half, then serve.
Notes
Cling wrap is also needed for this recipe and we used a 10.5cm square plastic container to shape the sushi. An Onigirazu mold can be bought from online stores, such as Amazon instead.
Nutrition
- Serving Size: 2
- Calories: 1127