Onigirazu – A Japanese Rice Sandwich

Onigirazu is very simply a rice sandwich, but don’t underestimate this easy to make and fun to eat dish! It is also very tasty! While my favorite is Black Forest bacon with sriracha mayo…you can make this with any number of your own favorite fillings! I show you the basic technique and that’s all you need to get started!  Enjoy!

List of Ingredients 

• White rice, Japanese or sushi rice (typically sold as short-grain but I prefer the Nishiki medium grain rice for cost and flavor
  

  

• Brown rice, short grain
  

  

• Sushi nori, a roasted Japanese seaweed
  

  

• Bacon, I like the Wellshire Black Forest Thick Sliced Bacon
• Spring salad mix or green or red leaf lettuce
• Sriracha (Please use the sriracha made by Huy Fong Foods. This brand can be found in many local markets.)
  

  

• Mayonnaise, I like using Japanese Kewpie Mayonnaise found in Asian markets
  

  

List of Tools

• Fry pan or baking sheet and oven mitts to cook the bacon
• Paper towel lined plate and cooking chopsticks or tongs
• Cutting board and knife
• Plastic wrap
• Small bowl and spoon to make the sriracha mayo
• Rice cooker and rice cooker measuring cup
• Rice paddle and resting plate
• Rice rinser or small mixing bowl. Avoid using the rice cooker pot to rinse the rice doing so will ruin the surface of the pot much faster.
• Ziploc, gallon size to store any unused sushi nori. Place the unused portion of sushi nori in the Ziploc bag and be sure to press out all the air. Then place the bag in a cool, dry place. For longer storage, place in the freezer however the nori will not be as crisp.
• Serving bowl

Directions

Prepare the rice

Using the measuring cup for the rice cooker, measure 1 cup brown rice and 1 cup white rice. Rinse rice w/ cool water until the water runs clear. Place the rice in the cooking pot and fill with water. (Be sure to move the pot back and forth to even out the rice for accurate measuring.) The water level should read between the 2 cup brown rice line and 2 cup white rice line. Let sit for 30 minutes before starting the rice cooker to soften the brown rice. Cook the rice using the white/normal rice setting. When the rice is done, let it sit an extra 10-15 minutes to allow for more steam to be released. And then be sure to fluff using a rice paddle.

Prepare the bacon

Cook the bacon using a large fry pan for the stove top on medium heat or a large baking sheet for the oven at 385 to 400 degrees F. If using a baking sheet be sure to line the baking sheet with one layer of bacon without overlapping. (I like to use 385 degrees F as that cooks the bacon nicely without burning.) In both cases, be sure to flip the bacon to cook both sides evenly and then cook to preferred doneness. Place the cooked bacon on a paper towel lined plate to absorb the grease.

Prepare the Sriracha Mayo

In a small bowl, mix together about 1-2 tablespoons of mayonnaise with sriracha to taste. And set aside. This should be enough for one onigirazu.

Assemble the Onigirazu

Place a cutting board on the counter, lay a piece of plastic wrap larger than a sheet of sushi nori on the cutting board. 

 Place a full sheet of nori on the plastic wrap on the diagonal like a diamond. (Be sure to place the shiny, smooth side down.) 

Place rice in the center as a square approx. 3 ½” x 3 ½” and ⅜-½” deep. 

Now break the bacon in half and place on top of the rice. 

Then stack the lettuce on the bacon and now drizzle the Sriracha mayo on the lettuce.

Scoop rice to cover the top similar to the layer on the bottom which can get a bit challenging. It doesn’t have to be perfect. 

Grab the plastic wrap and nori on the top and the bottom of the diamond and fold towards the center and press gently. Once the top and bottom nori corners are securely folded return the plastic wrap to the cutting board.  

Now lift the left and right corners of the plastic wrap and nori folding towards the center. Carefully tucking in the ingredients while folding. Nicely secure the plastic wrap from the sides and then fold the plastic wrap from the top and bottom towards the center forming a package. 

Cut in half and serve!

Storage

Best eaten the same day so make only what you need!

Enjoy!

Don’t forget to submit a photo of your creations!  You can upload your photos using my Contact form!