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Onigirazu (Folded Rice Sandwich)
Makes 2 (serves 2) · About 20 min
Just layer rice and fillings on nori and fold in the 4 corners to wrap. No squeezing, so your hands stay cleaner, and it packs easily in a bento.
① Cook the omelet→② Get the fillings ready→③ Layer rice and fillings on the nori→④ Fold to wrap→⑤ Cut in half
What to buy
Eggs, meat & dairy
Vegetables
Dry goods
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How to make it
1
Cook the omelet
- Put 2 eggs and a pinch of salt in a bowl and beat well with cooking chopsticks
- Put 1 tsp vegetable oil in a frying pan about 20 cm across, heat over medium-low heat, and pour in all the egg
- Stir in big strokes. When half set, fold the edges in with a spatula to make a square about 12 cm
- Turn over and cook 1 min, then move to a plate and cut in half
How to tell it's doneEven when you press with a spatula, no raw liquid egg comes out from the gaps. It is yellow and set all the way to the cut edge.
2
Get the fillings ready
- Wash the lettuce and pat it dry well with paper towels. Tear it with your hands to about 10 cm to fit the nori
- Take the ham and sliced cheese out of their packages
- Divide the rice into 4 portions of 75 g and sprinkle a pinch of salt on each
How to tell it's doneNo drops of water are left on the lettuce (water makes the nori soggy).
3
Layer rice and fillings on the nori
- Spread out a 30 cm square of plastic wrap and put 1 sheet of nori on it, rough side up, in a diamond shape (corners pointing up, down, left and right)
- Spread 75 g rice thin and flat in the middle as a 12 cm square
- Layer in this order: lettuce → 2 slices ham → 1 slice cheese → 1 piece of egg
- Put 75 g rice on the very top and smooth it flat
How to tell it's doneThe fillings do not stick out of the rice square.
4
Fold to wrap
- Fold the top, bottom, left and right corners of the nori inward one at a time, so they cover the rice
- Wrap tightly in plastic wrap and press down gently from the top with your palm
- Let it sit seam-side down for 5 min (the nori softens and sticks, so it won't fall apart when you cut it)
- Make the second one the same way
How to tell it's doneThe nori is moist, and you can lift it up and it keeps its square shape.
5
Cut in half, plastic wrap and all
- Put it on the cutting board with the plastic wrap still on. Wipe the knife blade with a damp cloth to wet it
- Cut through the middle with a back-and-forth sawing motion (don't press down from the top)
ReadyOn the cut side you can see layers: rice, green lettuce, pink ham, and yellow cheese and egg. If it's for a bento, let it cool well before closing the lid.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The nori does not closeYou spread the rice too wide. Next time, keep it within a 12 cm square in the middle of the nori.
It fell apart when I cut itIt didn't sit long enough, or you pressed down with the knife. Keep the plastic wrap on, wet the blade, and cut with a back-and-forth motion.
The nori is soggyThere was still water on the lettuce. Next time, dry it well with paper towels.
The flavor is weakThere wasn't enough salt in the rice. Next time, sprinkle a pinch of salt over every 75 g of rice, spreading it all over.
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