Onigizaru or sushi burger makes great packed lunch and also portable snack. Who could resist a sushi burger?
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?
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 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…
- 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.
- 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.
- 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.
- 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.
For video instruction, check out JustOneCookbook’s Bulgogi Onigirazu recipe.
What filling would you like in your onigizaru?
- 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
- 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.
- Top rice with fillings in single/thin layers, 1 layer for each ingredient and stack them on top of the previous one.
- Once that’s done, top that with another thin layer of white rice.
- 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.
- 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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