“Onigirazu” was first introduced in a foodie manga back in 1991. It quickly took off in popularity in recent years, becoming a buzzword on recipe websites. Now more people than ever are making onigirazu as their “bento” of choice.
Onigirazu is made by folding over the nori (seaweed) sheet over the rice, like origami. It’s so easy to make this style of onigiri, it’s no wonder onigirazu is so popular today. “Onigiri” takes its name from the Japanese verb for squeezing the rice ball into its iconic triangular shape –”nigiru” – the suffix “-razu” means “without” doing so.
All kinds of fillings can be embedded in rice to create this deliciously compact meal. The possibilities are large with Onigirazu – make it with fried egg & yakisoba / hamburger & lettuce fillings, Salmon & cucumber / frankfurter & fried egg combo, minced chicken, cheese & lettuce, tuna & shiso, fried egg & pork, karaage chicken & avocado or simple fried chicken.
What makes onigirazu so easy? You don’t end up with clammy, often scalded hands from handling freshly boiled rice. And unlike a rice ball, you can load up on your favorite fillings. It’s even easier by picking up a handy plastic rice shaper at any one of Japan’s department stores or supermarkets. You’re ready to pack your own lunch!
The only limit is your imagination!
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”.
In a separate bowl, mix cucumber with salt and set aside for 10 minutes, then squeeze and drain the excess water by hand. Place both bowls in the refrigerator to keep cold.
Prepare the tuna and cucumber filling. Squeeze remaining oil of tuna with paper towel. Place in a bowl, add mayonnaise, wasabi, black pepper and combine.
Place one sliced cheese onto the center of the nori diagonally.
Spread 1/8 of cooked rice at the center of the cheese.
Place ham over the rice, spread 1 tsp. of mayonnaise and top with 1/4 cup arugula.
Place another 1/8 of cooked rice onto the arugula.
Using the plastic wrap, pull two opposite corners of the nori towards the center. Press down to seal nori to the rice. Then carefully peel back the plastic wrap.
Using the plastic wrap, pull the remaining corners of the nori to the center and gently press down to seal and hold its shape. Repeat steps to make another ham and cheese onigirazu.
Assemble the tuna and cucumber onigirazu. Place a sheet of plastic wrap on a cutting board and place a sheet of nori. Evenly layer 1/8 of rice, half the amount of tuna, half the amount of cucumber and 1/8 of rice. Repeat steps 8 and 9 to fold and shape the onigirazu. Repeat steps to make another tuna and cucumber onigirazu.
With the plastic wrap still intact, slice onigirazu into halves with a knife.
Pack to go or enjoy immediately.
Ingredients
All kinds of fillings can be embedded in rice to create this deliciously compact meal. The possibilities are large with Onigirazu – make it with fried egg and yakisoba/hamburger and lettuce fillings, salmon and cucumber/avocado and cucumber, minced chicken, cheese and lettuce, tuna and shiso, fried egg and pork, karaage chicken and avocado or simple fried chicken. Garnish with sesame seeds for decorative effect.