Onigirazu are a perfect Japanese lunch idea! They are so filling, delicious, and customisable so you can put whatever you like in them. You can fill them with leftover chicken or some other meat or you can make them vegetarian and fill them with vegetables and egg. They’re similiar to sushi but so much easier to make. They’re like a little mini rice sandwich, which are perfect to eat for lunch on-the-go!
Last weekend, I was looking through Instagram and saw someone posted Onigirazu photo and it really made me feel like making some too. I have made some onigirazu before, which I made BLT style by filling them with bacon, lettuce, and egg (which is called Tamago in Japan, hence the ‘T’). But this time I decided to fill them with teriyaki chicken and miso katsu, which is deep fried pork with sweet miso sauce.
Miso Katsu was definitely my favourite filling. The pork has a juicy and tender inside and is coated by crispy panko (bread) and it goes so well with the sweetness of the miso. It is the best filling to go with plain steamed rice!! Usually Tonkatsu is served with shredded cabbage but I did not have any in my fridge so used rocket and spinach, which still tasted really good. You can basically filling with anything you like or you have.
Teriyaki chicken is my another suggestion of fillings. I have more step by step instructions in my first onigirazu post, but here are a few pictures to show you the basic way to make them:
I hope you enjoy making these onigirazu!
- 2 bowls of cooked rice
- 2 nori seaweed sheets
- 1 piece of Tonkatsu
- 1 serve of Teriyaki chicken
- Green salad leaves of your choice
Place cling wrap on a chopping board or kitchen bench diagonally.
Place 1 nori sheet over the cling wrap diagonally (as photo in post indicates).
Put half of the rice on the centre of the nori sheet.
Put salad leaves on top of the rice then the tonkatsu piece.
Pour miso katsu sauce over and put another half of the rice on top.
Fold all 4 corners of the nori sheet to the centre and wrap with the cling wrap.
Set aside for a few minutes and repeat the same process for the teriyaki chicken.
When the nori sheet has settled, cut the onigirazu in half and serve.
More detailed step by step photo instruction here