Onigirazu: Japanese Rice Sandwich with Tonkatsu and Teriyaki Chicken Recipe

Introduction

Onigirazu is a modern twist on the traditional Japanese rice ball, featuring layers of flavorful fillings wrapped in nori seaweed. This handheld meal is versatile, easy to assemble, and perfect for lunches or picnics.

Ingredients

• 2 bowls cooked rice
• 2 nori (seaweed sheets)
• 1 piece Tonkatsu (breaded pork cutlet)
• 1 serving Teriyaki chicken
• 1 cup green salad leaves of your choice
• Miso katsu sauce (for drizzling)

Instructions

1. Step 1: Place a sheet of cling wrap diagonally on a chopping board or kitchen bench.
2. Step 2: Lay one nori sheet over the cling wrap, also diagonally.
3. Step 3: Spread half of the cooked rice in the center of the nori sheet.
4. Step 4: Add a layer of green salad leaves on top of the rice, then place the tonkatsu piece over the salad.
5. Step 5: Drizzle miso katsu sauce over the tonkatsu, then add the remaining half of the rice on top.
6. Step 6: Fold the four corners of the nori sheet towards the center to enclose the filling.
7. Step 7: Wrap the onigirazu tightly with the cling wrap and set aside for a few minutes to let it settle.
8. Step 8: Repeat the process using the second nori sheet, rice, salad, and teriyaki chicken as the filling.
9. Step 9: Once settled, unwrap the cling wrap and cut each onigirazu in half to serve.

Tips & Variations

• Use a damp cloth to gently moisten the nori edges before folding to help seal the onigirazu better.
• Feel free to switch up the fillings with grilled vegetables, smoked salmon, or tofu for a vegetarian version.
• Chilling the wrapped onigirazu before cutting can help prevent the rice from sticking to the knife.

Storage

Wrap leftover onigirazu tightly in cling wrap and store in the refrigerator for up to 24 hours. For best texture, consume within the same day. Reheat briefly in a microwave if desired, but note that the nori may lose its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for onigirazu?

Sushi rice or short-grain rice is ideal because it sticks together well, but any cooked rice can work if it holds together when pressed.

Is it necessary to use cling wrap when making onigirazu?

Cling wrap helps shape the onigirazu tightly and keeps it intact, especially when folding the nori corners. It also makes handling and cutting easier.

Onigirazu: Japanese Rice Sandwich with Tonkatsu and Teriyaki Chicken Recipe

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★★★★★

4.9 from 76 reviews

• Author: Elara
• Total Time: 35 minutes
• Yield: 2 onigirazu sandwiches 1x

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Description

Onigirazu is a Japanese rice sandwich that combines cooked rice, savory fillings like tonkatsu and teriyaki chicken, fresh salad leaves, and nori seaweed sheets. This recipe offers a delicious and convenient way to enjoy a portable meal with layers of flavor wrapped neatly for easy eating.

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Ingredients

Scale 1x2x3x

Rice and Seaweed

• 2 bowls cooked rice
• 2 nori (seaweed sheets)

Fillings

• 1 piece of Tonkatsu (breaded and fried pork cutlet)
• 1 serving Teriyaki chicken
• 1 cup green salad leaves of your choice
• Miso Katsu sauce, as needed for serving

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Instructions

1. Prepare the wrap base: Place a sheet of cling wrap on a chopping board or kitchen bench diagonally to facilitate easy folding and wrapping.
2. Lay the nori sheet: Position one nori seaweed sheet over the cling wrap, also arranged diagonally as shown in the recipe photo.
3. Add half of the rice: Spoon half of the cooked rice onto the center of the nori sheet, spreading it evenly.
4. Add salad leaves and tonkatsu: Place the green salad leaves on top of the rice, then add the piece of tonkatsu on the salad.
5. Pour miso katsu sauce: Drizzle miso katsu sauce generously over the tonkatsu to enhance flavor.
6. Top with remaining rice: Add the remaining half of the rice on top of the tonkatsu to create layers.
7. Fold the nori sheet corners: Carefully fold all four corners of the nori sheet towards the center to seal the filling inside.
8. Wrap with cling wrap: Use the cling wrap to tightly wrap the folded onigirazu, ensuring it holds its shape.
9. Set aside and repeat: Let the wrapped onigirazu rest for a few minutes. Repeat the same process to make the teriyaki chicken onigirazu.
10. Cut and serve: Once the nori has softened and the sandwich is set, unwrap the cling wrap and cut the onigirazu in half. Serve immediately and enjoy.

Notes

• Use freshly cooked warm rice for best adhesion and texture.
• Make sure the nori sheets are dry and fresh to avoid sogginess.
• For convenience, prepare the tonkatsu and teriyaki chicken in advance or use store-bought options.
• Wrap tightly with cling wrap to help the onigirazu keep its shape and to make cutting easier.
• Customize fillings with other proteins or vegetables as desired.

• Prep Time: 15 minutes
• Cook Time: 20 minutes (assuming pre-cooked tonkatsu and teriyaki chicken; extra time if cooking from scratch)
• Category: Lunch
• Method: No-Cook
• Cuisine: Japanese

Keywords: Onigirazu, Japanese rice sandwich, tonkatsu, teriyaki chicken, nori sandwich, portable meal, easy lunch