Onigirazu – Japanese Rice Sandwich with Tuna Recipe
Onigirazu is something between a sandwich and a large onigiri – a flat “parcel” of rice and filling wrapped in nori. In Japan it often goes into bento boxes as a convenient lunch for work or school, because it’s easy to hold in your hand and eat without cutlery. The tuna and mayonnaise version is mild, filling, and very friendly for beginners exploring Japanese flavors.
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Servings
4
Ingredients
- rice - 250 g
- water - 300 ml
- rice vinegar - 40 ml
- sugar - 10 g
- salt - 2 g
- nori sheets - 4 piece
- tuna in brine or oil, drained - 160 g
- mayonnaise - 3 tablespoons
- cucumber - 0.5 piece
- lettuce leaves - 4 leaves
- soy sauce - 1 tablespoon
- black pepper ground - 1 pinch
Main Ingredient:
rice
Preparation
- Rinse the rice in cold water several times until the water is almost clear. Set aside in a sieve for 10–15 minutes to drain.
- Transfer the rice to a pot, pour in the measured water, cover and bring to a boil over medium heat. When it starts bubbling vigorously, reduce the heat to low and cook for 10 minutes without lifting the lid.
- After 10 minutes, turn off the heat and leave the rice covered for another 10 minutes to finish steaming.
- In a small saucepan, gently heat the rice vinegar with the sugar and salt, stirring until the sugar dissolves. Do not boil. Pour the seasoning over the warm rice and gently mix, spreading out the grains until they are slightly glossy. Set aside to cool slightly.
- Drain the tuna and transfer it to a bowl. Add the mayonnaise, soy sauce and pepper, and mix thoroughly with a fork, breaking up any larger pieces.
- Cut the cucumber into thin lengthwise strips. Wash and dry the lettuce leaves well; you can cut larger leaves in half.
- Place a sheet of nori on a board, shiny side down, matte side up, so that the corners form a diamond shape (one corner pointing towards you).
- In the center of the sheet, spread a thin layer of rice in a square about 8–9 cm per side, leaving the corners of the nori uncovered.
- Place a lettuce leaf on the rice, add a portion of the tuna mixture and a few cucumber strips. Cover with another thin layer of rice, shaping a square of similar size.
- Fold the bottom corner of the nori over the filling towards the center, pressing gently. Then fold the right, top and left corners in turn, forming a tightly sealed parcel. If the nori doesn’t stick well, lightly moisten the edges with water.
- You can wrap the finished parcel tightly in plastic wrap and set it aside for 5–10 minutes; it will be easier to slice.
- Before serving, cut the onigirazu in half diagonally with a sharp knife so the colorful layers inside are visible.
Storage
In fridge:
1 days
Freezing:
No
Onigirazu najlepiej smakuje tego samego dnia. Jeśli zostanie, przechowuj w lodówce zawinięte w folię maksymalnie 24 godziny; przed jedzeniem wyjmij na 15 minut, żeby ryż nie był lodowaty.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
