“Onigirazu”, which can be a bit hard to pronounce, is basically a rice sandwich. Unlike sushi that requires some special ingredients and a bit of skill and preparation, Onigirazu can be made very easily and uses ingredients you probably already have at home (except perhaps the seaweed).
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 $5 hamburger meal combo, it can be very tempting to ignore the health factors and go for that burger. So preparing your own lunch at home is a great idea but making sushi at home isn’t that simple, so an easier, quicker, and just as delicious lunch alternative that will save you money is Onigirazu.
“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 basically requires 4 simple steps:
- cook rice
- cook ingredients
- place rice and ingredients on seawed
- fold and seal
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.
If you liked my recipe for BLT Rice Sandwich, please rate it and leave a comment below. Also, don’t forget to follow me on Youtube, Pinterest, Facebook , Twitter and Instagram to keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to use the hashtag #ChopstickChronicles so I can see your wonderful creations!
Also check another filling option “Miso Katsu Onigirazu”
- 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