Onigirazu – Japanese Sushi Rice Sandwich with Fresh Vegetables and Spicy Mayo Recipe
Onigirazu, or onigiri sandwich, is a modern twist on traditional Japanese rice balls, featuring sushi rice and nori seaweed wrapped around fresh vegetable fillings and flavorful sauces. This recipe combines tender sushi rice with crisp carrots, creamy avocado, cucumber, and a spicy mayo-sriracha blend, resulting in a delightful, portable sandwich perfect for lunch or a light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Rice and Seaweed
- 13.75 oz (390 g) sushi rice
- 18.5 oz (525 g) water
- 4 nori seaweed sheets
Vegetables
- 2 large carrots
- 2 medium avocados
- 4 mini cucumbers
- 1 medium red onion
- Fresh cilantro (to taste)
- Arugula (to taste)
Condiments and Sauces
- Mayonnaise (to taste)
- Sriracha sauce (to taste)
- Black sesame seeds (to garnish)
- Soy sauce (for serving)
- Satay sauce (peanut and coconut, optional for serving)
- Hoisin sauce (optional for serving)
Instructions
- Wash and rinse sushi rice: Place the sushi rice in a drainer and rinse it under cold running water by moving it gently with your hands until the water runs clear and free of starch.
- Rest the rice: Leave the rinsed rice in the strainer, placed over a bowl, to rest for 30 minutes to drain excess water.
- Cook the rice: Transfer the rice to a large pot, add 18.5 oz (525 g) of water, and bring to a boil over medium heat. Once boiling, cook for 2 minutes, then cover, reduce heat to low, and simmer for 13 minutes without lifting the lid.
- Rest the cooked rice: Remove the pot from heat and let the rice rest, covered, for 10 minutes to finish steaming.
- Prepare the vegetables: Peel and wash the carrots, then use a mandolin to cut them into very thin strips. Julienne the red onion finely into small cubes. Wash and slice the mini cucumbers into thin laminas. Cut avocados in half lengthwise and slice very thinly.
- Assemble the onigirazu: Lay a sheet of plastic wrap on a clean surface. Place one nori sheet shiny side down on top. Spread a thin layer of mayonnaise mixed with a pinch of Sriracha sauce over the nori.
- Add layers: Place a square of rice over the mayonnaise-sriracha mixture and gently press it down. Then layer with prepared vegetables such as carrots, cucumber slices, avocado slices, red onion, cilantro, and arugula as desired.
- Wrap the sandwich: Fold the plastic wrap tightly around the nori and rice to form a compact package and gently flatten it. This enables the nori to hydrate and hold the ingredients in place.
- Rest the wrapped sandwich: Allow the onigirazu to rest for 10-12 minutes, which helps the seaweed soften and develop a smooth texture.
- Serve: Cut the onigirazu in half using a sharp knife in the same direction as the carrot strips, keeping the plastic wrap on to maintain its shape. Serve with soy sauce, and optionally with satay or hoisin sauce, sprinkled with black sesame seeds.
Notes
- Washing the rice thoroughly is essential for removing excess starch and ensuring fluffy sushi rice texture.
- Do not lift the lid while cooking rice to maintain steam and proper cooking.
- The resting time after cooking is crucial for rice to finish steaming and become tender.
- Use plastic wrap to help shape and hold the onigirazu together tightly.
- Adjust the amount of Sriracha and mayonnaise according to your preferred spice level.
- Optional sauces like satay and hoisin can be served alongside for additional flavor variations.
- Use a very sharp knife to cut the sandwich cleanly without crushing the rice or fillings.
