Japanese Rice Sandwich (Onigirazu) Recipe

Cooked rice: The base of the sandwich, providing a soft and sticky texture to hold everything together.

Nori: Dried seaweed sheets that wrap around the rice and fillings, adding a unique umami flavor.

Cucumber: Adds a refreshing crunch and lightness to the sandwich.

Carrot: Provides a sweet and crisp texture, balancing the other flavors.

Ham: Offers a savory and slightly salty taste, complementing the other ingredients.

Cheese: Adds a creamy and rich element, making the sandwich more indulgent.

When spreading the cooked rice on the nori, wet your fingers with a little water to prevent the rice from sticking to your hands. This will make it easier to evenly distribute the rice and achieve a uniform layer.

• cooked rice - Substitute with quinoa: Quinoa is a nutritious grain that provides a similar texture and can be used as a base for the sandwich.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice and is suitable for those on a keto diet.

• nori - Substitute with rice paper: Rice paper can be used to wrap the ingredients, providing a different texture but still holding everything together.

• nori - Substitute with lettuce leaves: Lettuce leaves can be used to wrap the ingredients, offering a fresh and crunchy alternative.

• sliced cucumber - Substitute with zucchini slices: Zucchini slices provide a similar crunch and can be used as a fresh vegetable component.

• sliced cucumber - Substitute with bell pepper strips: Bell pepper strips add a sweet and crunchy element to the sandwich.

• julienned carrot - Substitute with radish slices: Radish slices offer a similar crunch and a slightly spicy flavor.

• julienned carrot - Substitute with jicama sticks: Jicama sticks provide a crunchy texture and a mildly sweet flavor.

• ham - Substitute with turkey slices: Turkey slices are a leaner alternative and provide a similar savory flavor.

• ham - Substitute with tofu slices: Tofu slices are a vegetarian option that can be marinated for added flavor.

• cheese - Substitute with avocado slices: Avocado slices add creaminess and healthy fats, making them a great alternative to cheese.

• cheese - Substitute with hummus: Hummus provides a creamy texture and a rich flavor, suitable for those avoiding dairy.

• Allow the rice sandwiches to cool completely before storing. This prevents condensation, which can make the nori soggy.
• Wrap each onigirazu individually in plastic wrap or parchment paper. This helps maintain their shape and keeps them fresh.
• Place the wrapped onigirazu in an airtight container. This adds an extra layer of protection against moisture and odors.
• Store the container in the refrigerator if you plan to consume the rice sandwiches within 1-2 days. This keeps the ingredients fresh and safe to eat.
• For longer storage, place the individually wrapped onigirazu in a freezer-safe bag. Squeeze out as much air as possible before sealing to prevent freezer burn.
• Label the bag with the date to keep track of how long they’ve been stored. Onigirazu can be frozen for up to one month without significant loss of quality.
• When ready to eat, thaw the onigirazu in the refrigerator overnight. This ensures they defrost evenly and maintain their texture.
• For a quicker option, you can microwave the rice sandwiches on a low setting for a few minutes. Be cautious not to overheat, as this can make the nori tough and chewy.
• Enjoy your Japanese rice sandwiches at room temperature or slightly warmed. They make a perfect portable meal or snack!

• Microwave Method:

  1. Wrap the onigirazu in a damp paper towel to keep it moist.
  2. Place it on a microwave-safe plate.
  3. Heat on medium power for 30-45 seconds. Check if it's warmed through; if not, continue in 10-second intervals.
  4. Let it sit for a minute before unwrapping to allow the heat to distribute evenly.

• Steaming Method:

  1. Place the onigirazu in a heatproof dish.
  2. Set up a steamer or use a pot with a steaming rack and a small amount of water.
  3. Steam for about 5-7 minutes until heated through.
  4. Carefully remove and let it cool slightly before serving.

• Pan Method:

  1. Lightly grease a non-stick pan with a bit of olive oil or sesame oil.
  2. Place the onigirazu in the pan over medium-low heat.
  3. Cover with a lid to trap the heat and cook for 2-3 minutes on each side, ensuring it warms evenly.
  4. Remove from the pan and let it cool slightly before enjoying.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the onigirazu in aluminum foil to prevent it from drying out.
  3. Place it on a baking sheet and heat for about 10-15 minutes.
  4. Check if it's warmed through; if not, continue heating for an additional 5 minutes.
  5. Let it cool slightly before unwrapping and serving.

• Plastic wrap: Used to lay on a flat surface to help shape and wrap the onigirazu.

• Flat surface: Provides a stable area to assemble the onigirazu.

• Knife: Essential for slicing the cucumber and julienning the carrot.

• Cutting board: Protects your countertop and provides a safe surface for cutting vegetables.

• Measuring cup: Ensures you use the correct amount of cooked rice for each onigirazu.

• Bowl: Holds the cooked rice, making it easy to scoop and measure.

• Plastic wrap: Used again to help shape the onigirazu into a square.

• Sharp knife: Necessary for cutting the onigirazu in half once it has set.

Prepare the filling: Slice the cucumber and julienne the carrot in advance. Store them in the fridge to save time during assembly.

Use leftover rice: Utilize leftover cooked rice from a previous meal. This reduces cooking time and makes the process quicker.

Assembly line: Lay out all ingredients and tools before starting. This helps streamline the process and ensures you have everything you need at hand.

Pre-cut nori: Cut the nori sheets to the desired size beforehand. This saves time and ensures uniformity in your onigirazu.