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.
Ingredients
Scale
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
Instructions
- Prepare the wrap base: Place a sheet of cling wrap on a chopping board or kitchen bench diagonally to facilitate easy folding and wrapping.
- Lay the nori sheet: Position one nori seaweed sheet over the cling wrap, also arranged diagonally as shown in the recipe photo.
- Add half of the rice: Spoon half of the cooked rice onto the center of the nori sheet, spreading it evenly.
- Add salad leaves and tonkatsu: Place the green salad leaves on top of the rice, then add the piece of tonkatsu on the salad.
- Pour miso katsu sauce: Drizzle miso katsu sauce generously over the tonkatsu to enhance flavor.
- Top with remaining rice: Add the remaining half of the rice on top of the tonkatsu to create layers.
- Fold the nori sheet corners: Carefully fold all four corners of the nori sheet towards the center to seal the filling inside.
- Wrap with cling wrap: Use the cling wrap to tightly wrap the folded onigirazu, ensuring it holds its shape.
- Set aside and repeat: Let the wrapped onigirazu rest for a few minutes. Repeat the same process to make the teriyaki chicken onigirazu.
- 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
