This is an updated recipe post for BLT onigirazu rice sandwich which I originally posted in 2015.
Sushi (and Japanese food in general) is delicious and a much healthier alternative to other fast food meal options. But when you’re in the food court and you’re trying to decide between one small $3 sushi roll and a large $5 hamburger meal combo, it can be very tempting to ignore the health factors and go for that burger. So you think to yourself “maybe I’ll just make the sushi at home. It’s only rice, seaweed, and some kind of filling, right?”. Wrong. Sushi requires a lot more ingredients, preparation, and equipment, and although it seems like you can easily roll it all together, it actually takes a bit of skill.
So to save time, energy, and money, I’m going to share with you another popular Japanese recipe, which is just as delicious and nutritious as sushi. It is called “Onigirazu” in Japanese, which can be a bit hard to pronounce but it’s basically a rice sandwich. “Onigirazu” means “no squeezing” or “no shaping” (there’s no real exact translation in English). There is a similar food in Japan called “Onigiri”, which requires the rice to be shaped and squeezed into a triangle; however, this is not required when making “Onigirazu”, hence the “razu”, meaning without or none.
Onigirazu simply requires the rice and other ingredients to be placed on the seaweed then the seaweed to be folded over it to seal it all together, making it flat and sandwich-like. Onigirazu gained phenomenal popularity in Japan while ago and now there are onigirazu moulds you can purchase. I bought one too when I went back to Japan in January. This quick and simple recipe is perfect for me right now since I have gone back to work and need lunch that can be made quickly. It’s also a great meal to eat on the move since I barely have time to sit down and eat while I’m at work.
Onigirazu is also a very versatile dish. You can add any fillings you like, such as teriyaki chicken, ham, tuna, or salmon. For this recipe I decided to use bacon, lettuce, and egg (or “Tamago” in Japanese) to make it a BLT rice sandwich.
2 rice bowls cooked rice
2 sheets Nori(seaweed sheets)
2 slices rindless short cut bacon
2 eggs fried into a flat sheet and cut to size
2 leaves lettuce
Cook the rice and the other ingredients and set aside
Toast the seaweed very lightly (be careful not to burn it) and place it on a sheet of cling wrap.
Evenly, and thinly spread half a bowl of cooked rice on top of the seaweed
Place the cooked egg on top of the rice.
Then place the cooked bacon on top.
Place the pieces of lettuce on top.
Place the rest of the rice on top of the other ingredients.
Fold two sides of the seaweed to the centre.
Fold the remaining two sides to close the sandwich
Wrap the sandwich with the cling wrap
Leave it for while to make the seaweed sheets settle
Cut the rice sandwich in half and serve
Amount Per Serving
% Daily Value
Total Fat 6 g
Total Carbohydrates 39 g
Sugars 1 g
Protein 20 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.