Onigirazu is free form Onigiri, steamed rice and filling is merely wrapped with large sheet of Nori roasted seaweed. While Onigiri is shaped and formed by hands, there is no need to do that step for Onigirazu. It is very easy and quick to make it without a mess.
Onigirazu is originated from a dish in Japanese popular cooking themed comic “Cooking Papa” in 1990. Onigirazu was first introduced to be a super easy, not formed Onigiri. For some reason, Onigirazu was recognized and received a spotlight much later in 2014 when picked up in a large internet cooking site in Japan, and it is still staying strong as a popular easy food. It looked like Onigirazu became big because of the simplicity of making and ease of adding many different fillings. Onigirazu is also a great finger food for kids to eat outdoors. Pictures from social media pushed even further its popularity by showing off the scrumptious looking cross section too.
Our choice of fillings are Beef Shigureni, sunny-side-up, and cooked and seasoned spinach, but you could put almost any fillings of you like as long as they can stay on Steamed Rice. Only skies are the limit; Tempura, Teriyaki Chicken, Korokke, and etc. Or simply tuna salad and lettuce. Key to success on making Onigirazu is using plastic wrap so the dish can be shaped (even though the name is “no forming”) and held while cut. Also do not stuff too much fillings and rice. The fillings should still be inside a sheet of Nori. Other than that, you can play around and find the best flavor combinations.
Cook up meat and get some veggies, and make this Onigirazu. You can eat a nice meal right out your hands!
Onigirazu Recipe
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Ingredients
- 4 oz spinach
- 1 tsp Soy Sauce
- 1 Tbsp Katsuobushi
- 1 tsp oil
- 2 eggs
- 2 sheets Nori roasted seaweed
- 2 cups Steamed Rice
- 1/2 cup Beef Shigureni
Instructions
- Blanch spinach briefly, drain, cool, and squeeze out water. Mix with soy sauce and bonito flakes. Set aside.
- Heat a frying pan, add oil and eggs, and cook eggs over easy. Cover with a lid and cook a minute, turn over, and cook another minute without the lid.
- Place a sheet of Nori on a piece of plastic, a corner pointing at you. Put 1/2 cup of the rice in the middle and flatten. Put half of the spinach, 1 egg, and half of the beef on the rice. Cover with another 1/2 cup of rice, and flatten again without squashing too much. Bring all the corners of Nori to the center, and wrap the whole thing tightly with plastic. With the plastic still on, cut in half.
- Repeat with the remaining ingredients.
Video
