Teriyaki Salmon Onigizaru (Sushi Burger)

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Onigizaru or sushi burger makes great packed lunch and also portable snack. Who could resist a sushi burger?

Teriyaki Salmon Onigizaru Have you guys heard of onigirazu? When I first saw it on Cindy of Weeknite Meals’ feed, I can’t get this “rice hamburger” out of my mind. My hubby called it ‘sushi burger’. They’re kinda of like onigiri (Japanese rice balls) but more hamburger/sandwich-like and not as finicky. Onigirazu is easier and faster to make than shaping an onigiri by hand. It is made by spreading layers of rice and filling over a sheet of seaweed, folding the seaweed into a square to wrap the contents and cutting it with a knife. You can fill them with anything you want and they make great packed lunch, also a portable snack. Pack them up in a cooler and go on a picnic! Who could resist a sushi burger? 

BimbimbapOnigizaru

Vegetarian Korean Bibimbap – 1st attempt with sauteed spinach, carrots and capsicum mixed with gochujang sauce and a fried egg. My go to bibimbap recipe is here


Here’s what you’ll need to make it…
– Cooked Japanese rice (if prefer using brown rice, add 10-20% more water to produce stickier rice)
– Nori seaweed sheets
– Your fillings of choice. Think sushi filling or your favourite dish for rice dish)
And that’s it!

Even though it’s more like a snack, I made it a few times for dinner as hubby loves anything that looks like sushi. Actually practically any filling would go well with some sriracha/hot sauce over it. He said he could eat onigizaru everyday.. that would make my dinner prep super easy 😀

Vietnamese Onigizaru

Vietnamese style with grilled lemongrass chicken, sautéed veg, homemade hoisin & siracha sauce.

The onigirazu on this post has the following fillings: Salmon teriyaki, fried egg, avocado cucumber and carrot.

Here’s how you make it…

  1. Lay out some plastic wrap and place a piece of nori seaweed on top of the plastic. Spread the rice into square shape on the seaweed.
  2. Top rice with fillings in single/thin layers and stack them on top of the previous one. Once that’s done, top that with another thin layer of white rice.
  3. Finally, wrap the edges of the nori seaweed sheet on top, then wrap it all up tightly with the plastic wrap and flip over, seam side down. Leave for a while for the nori seaweed to soften up slightly and bind all the ingredients well together.
  4. Use a sharp knife to cut into half, Run water on your knife before cutting in half so the rice and nori won’t stick to your knife and cross-section will be clean.
  5. Enjoy as is, or add on some chili sauce.

For video instruction, check out JustOneCookbook’s Bulgogi Onigirazu recipe.

What filling would you like in your onigizaru?

Teriyaki Salmon Onigizaru

Teriyaki Salmon Onigizaru (Rice Hamburger)
 
Prep time
Cook time
Total time
 
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Recipe type: Light Bite
Cuisine: Japanese
Serves: 2
Ingredients
  • 1 cup Cooked Sushi Rice (cook rice according to packet's instruction) - 1 cup = cooked from ½ cup rice)
  • 150g Teriyaki Salmon (from this recipe) - shredded
  • 1 Avocado - seed removed and thinly sliced
  • ¼ Cucumber - cut into strips
  • ¼ Carrot - cut into strips
  • 2 Fried Eggs
  • 2 piece Nori sheet
Instructions
  1. Lay out some plastic wrap and place a piece of nori seaweed on top of the plastic. Spread the rice into square shape on the seaweed.
  2. Top rice with fillings in single/thin layers, 1 layer for each ingredient and stack them on top of the previous one.
  3. Once that’s done, top that with another thin layer of white rice.
  4. Finally, wrap the edges of the nori seaweed sheet on top.
  5. Then wrap it all up tightly with the plastic wrap and flip over, seam side down. Leave for a while for the nori seaweed to soften up slightly and bind all the ingredients well together.
  6. Use a sharp knife to cut into half, Run water on your knife before cutting in half so the rice and nori won’t stick to your knife and cross-section will be clean. Enjoy as is, or add on some chili sauce.

 

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