Onigirazu Rice Sandwich

A fun, modern twist on traditional Japanese rice balls (onigiri), Onigirazu is layered like a sandwich and wrapped in nori—perfect for bento boxes, road trips, or fuss-free lunches. It’s like sushi, but easier to make and eat!

Ingredients

Base Ingredients (for 4 sandwiches):

• 2 cups cooked Japanese short-grain rice (warm, not hot)

• 1 tbsp rice vinegar

• ½ tsp sugar

• ¼ tsp salt

• 4 full-size sheets of nori (seaweed), uncut

Filling Suggestions (mix & match to your taste):

• Proteins: Cooked teriyaki chicken, grilled tofu, seared tuna, tamagoyaki (Japanese omelet), crispy pork katsu, or spam

• Veggies: Sliced avocado, cucumber matchsticks, shredded carrots, pickled radish, or sautéed mushrooms

• Greens: Baby spinach, romaine, or lettuce leaves

• Extras: Fried egg, spicy mayo, Japanese mayo, sesame seeds, soy sauce, wasabi, or pickled ginger

✅ Feel free to get creative—combine textures and flavors like creamy (avocado), crunchy (carrot), and umami-rich (soy or teriyaki).

Directions

1. Prepare seasoned sushi rice:
   While the rice is still warm, gently mix in the rice vinegar, sugar, and salt. Let it cool slightly to room temperature for easier handling (but don’t refrigerate—it becomes hard and sticky).

2. Set up your workspace:
   Lay a large square of plastic wrap or parchment on a clean surface. Place one sheet of nori (shiny side down, rough side up) in the center, positioned like a diamond (corner pointing up).

3. Add the base layer of rice:
   Spoon about ½ cup of rice into the center of the nori. Using damp fingers or a rice paddle, flatten the rice into a square, about 4 inches wide. Don’t press too hard—keep it fluffy but compact.

4. Layer the fillings:
   Add your chosen protein, veggies, and sauce in layers over the rice square. Keep the layers even and centered so it wraps neatly. Add another small scoop (2–3 tbsp) of rice over the top, pressing lightly to hold everything in place.

5. Wrap it like a gift:
   Fold the corners of the nori over the filling—bottom corner first, then top, then sides—creating a neat square parcel. Use the plastic wrap to press and hold the shape firmly. Let it rest for 5–10 minutes, seam side down, to allow the nori to soften and seal.

6. Slice and serve:
   Using a sharp knife dipped in water (to prevent sticking), slice each onigirazu in half diagonally. Wipe the blade between cuts for clean edges.

Timing & Serving

• Prep Time: 15 minutes

• Cook Time: 5 minutes (depending on fillings)

• Total Time: 20–25 minutes

• Makes: 4 Onigirazu sandwiches

• Calories: ~300 per sandwich (varies by fillings)

Tips & Variations

• Make-ahead friendly: Wrap tightly in plastic and refrigerate for up to 24 hours. Best enjoyed at room temperature.

• Kid-friendly picks: Try mild fillings like tamagoyaki + cucumber or grilled chicken + avocado.

• Katsu-style Onigirazu: Bread and fry pork or chicken cutlets, then pair with shredded cabbage and tonkatsu sauce.

• Vegetarian idea: Use teriyaki tofu + spinach + pickled daikon + creamy sesame dressing.

• Picnic pro tip: Wrap sandwiches in wax paper or parchment for easy unwrapping and cleaner hands on the go.

Whether you’re craving a savory sushi-inspired lunch or prepping a colorful bento box, Onigirazu offers all the flavor of a rice bowl in a perfectly portable square.

Let me know if you’d like printable labels, bento box ideas, or a kid-friendly version!