Breakfast onigirazu with smoked salmon and cucumber Recipe
Onigirazu is a “rice sandwich” wrapped in nori that Japanese people love to pack into bento lunch boxes. This version with smoked salmon and crunchy cucumber is perfect as a filling breakfast to take to work or on the go. It tastes a bit like a cross between sushi and a classic salmon sandwich.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
2
Ingredients
- rice - 180 g
- water - 220 ml
- rice vinegar - 1.5 tbsp
- sugar - 0.5 tsp
- salt - 0.25 tsp
- nori - 2 sheets
- salmon - 80 g
- cucumber - 0.5 pc
- mayonnaise - 2 tbsp
- soy sauce - 1 tsp
- chives - 2 tbsp
Main Ingredient:
rice
Preparation
- Rinse the rice in cold water 4–5 times until the water is almost clear, then drain in a sieve for 10 minutes.
- Put the rice into a pot, add 220 ml water, cover, bring to a boil, then reduce the heat to very low and cook for 10–12 minutes; turn off the heat and leave covered for another 10 minutes without lifting the lid.
- In a small bowl, mix the rice vinegar, sugar and salt until dissolved.
- Transfer the hot rice to a wide bowl, pour over the vinegar mixture and gently mix, spreading out the rice so it doesn’t get mashed; set aside to cool slightly until it is warm but not hot.
- Cut the cucumber into thin lengthwise strips and finely chop the chives.
- In a bowl, mix the mayonnaise with the soy sauce and chopped chives.
- Place a sheet of nori shiny side down on a board, positioning it like a diamond (one corner pointing towards you).
- In the center of the nori, spread a thin layer of rice in a square shape (about 1/4 of the rice for each onigirazu), pressing it down with wet hands.
- Spread a spoonful of the mayo–soy mixture over the rice, add slices of smoked salmon and cucumber strips, then cover with another thin layer of rice.
- Fold the bottom corner of the nori over the rice into the center, then the top corner, then the left and right, forming a tightly closed square; if the nori doesn’t want to stick, moisten the edges with a little water.
- Wrap the packet tightly in plastic wrap and leave for 5–10 minutes to let the nori soften.
- Cut the onigirazu in half with a sharp knife, cutting through the wrap, then remove it; serve right away or pack into a lunch box.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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