Onigirazu


Onigirazu

Many Japanese dishes have a long tradition, but this dish wasn’t around until the 1980s when it appeared in some manga cartoons. It's based on onigiri which are rice balls. They can be filled with most things such as katsu, omelette or braised meat.

  • ServesMakes 6 sandwiches
  • Preparation Time20 mins
  • Additional Timeplus 10 minutes marinating
  • Cooking Time10 mins

Ingredients

  • 250 g sushi rice
  • 400 ml water
  • 200 g raw salmon - sashimi quality
  • 3 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 2 tbsp. sesame seeds
  • 6 sheets nori seaweed
  • 6 lettuce leaves
  • 1 carrot, in thin slices
  • 1 avocado, in thin slices
  • 3 green asparagus, in thin slices

Method

Rinse the rice in cold water several times. Cook the rice with a little salt for 10 minutes and turn off the heat and leave the rice to steam until done. Leave to cool.

Cut the salmon in thin slices and mix with soy sauce and sesame seeds. Leave to marinate for 10 minutes.

Put rice (a ball approx. size of golf ball) onto to each sheet of nori seaweed and distribute the rice. Add lettuce, salmon and vegetables and another layer of rice on top. Fold the nori around the sides. Wrap the onigirazu in clingfilm and shape them to be nicely round and flat. Leave to rest for half an hour and cut in halves before serving.

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