6 Easy ONIGIRAZU (Japanese Sushi Sandwich)

Ingredients

• 360 g Sushi Rice (short‑grain Japanese rice, rinsed until water runs clear)
• 480 ml Water (for cooking rice)
• 30 ml Sake (optional, adds subtle flavor to rice)
• 30 g Cucumber (seedless, thinly shredded for tuna filling)
• 30 g Canned Tuna (drained, preferably in water)
• 7.5 ml Granulated Sugar (for tuna seasoning (1.5 tsp total))
• 30 ml Soy Sauce (divided: 1.5 tsp for tuna, 4 tbsp for pork sauce, 2 tbsp for beef sauce, 2 tbsp for okaka rice, plus 2 tbsp for ramen‑style sauce)
• 90 ml Mayonnaise (6 tbsp total, used in tuna and beef fillings)
• 6 dash Salt (general seasoning)
• 6 dash Black Pepper (general seasoning)
• 6 dash Aamato (Japanese pepper blend) (adds mild heat to tuna and pork sauces)
• 13 pcs Eggs (1 boiled for pork filling, 12 for omelette (2 per onigirazu))
• 30 g Bok Choy (cut into bite‑size chunks for pork filling)
• 360 g Pork Loin (trimmed and finely chopped)
• 15 ml Mirin (sweet rice wine for pork and beef sauces)
• 2 tsp Garlic (minced, for pork sauce)
• 15 tsp Vegetable Oil (divided for pork, omelette, and beef cooking)
• 12 tsp Salted Kelp (Kombu) Powder (for ramen‑style sauce on omelette)
• 8 tsp Sesame Oil (for ramen sauce and okaka rice)
• 300 g Ground Beef (lean (90% lean) for beef filling)
• 6 tsp Miso Paste (for beef sauce)
• 6 dash Allspice Powder (for beef sauce)
• 180 g Tomato (ripe, sliced thin for beef filling)
• 180 g Avocado (sliced, for beef filling)
• 24 slices Ham Slices (thin, for ham & cheese onigirazu)
• 6 slices Cheddar Cheese (sharp, for ham & cheese and okaka onigirazu)
• 12 tsp All-Purpose Flour (for coating ham before breading)
• 6 tbsp Butter (softened, mixed with flour & water for pan‑searing ham)
• 12 tbsp Panko Breadcrumbs (Japanese style breadcrumbs for crisp ham coating)
• 12 leaves Lettuce Leaves (crisp, for final layer in ham & cheese onigirazu)
• 6 tsp Tongu Sauce (Japanese sweet‑spicy sauce for ham filling)
• 6 dash Japanese Mustard (Karashi) (adds a sharp bite to ham filling)
• 6 g Bonito Flakes (Katsuobushi) (for okaka rice)
• 6 leaves Shiso Leaves (large, for okaka onigirazu)
• 12 sheets Nori Sheets (full‑size, for wrapping each onigirazu)
• 30 tsp Vegetable Oil (for greasing) (lightly greases the bottom of the square container for each onigirazu)

Instructions

1. Rinse and Cook Sushi Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer to a rice cooker or saucepan, add 480 ml water and 30 ml sake (optional). Cook until the rice is tender and the water is fully absorbed.

   Time: PT20M

2. Season the Cooked Rice

   Transfer the hot rice to a large bowl, drizzle with a little extra soy sauce if desired, and mix gently to season evenly. Allow to cool to room temperature (about 15 minutes) so it can be handled for shaping.

   Time: PT5M

3. Prepare Tuna & Cucumber Filling

   In a mixing bowl combine 30 g shredded cucumber, 30 g drained canned tuna, 1.5 tsp sugar, 1.5 tsp soy sauce, 6 tbsp mayonnaise, a dash of salt, pepper, and aamato. Mix until uniformly coated.

   Time: PT5M

4. Boil Egg for Pork Filling

   Place one egg in a saucepan, cover with water, bring to a boil, then simmer for 7 minutes for a soft‑centered egg. Cool in ice water, peel, and set aside.

   Time: PT10M

   Temperature: Medium heat

5. Prepare Pork & Bok Choy Filling

   Chop 360 g pork loin into bite‑size pieces. In a bowl combine pork, 30 g bok choy chunks, 4 tbsp soy sauce, 1 tbsp mirin, a dash of sugar, a pinch of salt, a dash of aamato, and 2 tsp minced garlic. Mix well.

   Time: PT5M

6. Stir‑Fry Pork Filling

   Heat 3 tsp vegetable oil in a non‑stick pan over medium heat. Add the marinated pork mixture and stir‑fry until pork is cooked through (about 5 minutes). Add the boiled egg, slice it, and gently fold it into the pork.

   Time: PT5M

   Temperature: Medium heat

7. Prepare Ramen‑Style Sauce for Omelette

   In a small bowl whisk together 4 tbsp salted kelp powder, 2 tbsp soy sauce, 2 tbsp sesame oil, and 1 tbsp sugar. Set aside.

   Time: PT2M

8. Make Egg Omelette

   Beat 12 eggs with 1 tbsp sugar. Heat 3 tsp vegetable oil in a pan over medium heat, pour in the eggs, and cook gently, folding the edges toward the center to create a soft, slightly fluffy omelette. Brush the cooked omelette with the ramen‑style sauce.

   Time: PT10M

   Temperature: Medium heat

9. Prepare Ground Beef Filling

   In a bowl combine 6 tsp miso, 2 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sugar, and a dash of allspice powder. Set aside. Heat 3 tsp vegetable oil in a pan over medium heat, add 300 g ground beef, break up, and cook until browned (about 5 minutes). Stir in the pre‑made sauce and cook another 2 minutes.

   Time: PT10M

   Temperature: Medium heat

10. Assemble Beef Onigirazu

    Layer a third of the seasoned rice in the square mold, spread a thin layer of the beef mixture, add sliced tomato and avocado, drizzle 2 tbsp mayonnaise, then top with another third of rice. Press gently.

    Time: PT3M

11. Prepare Ham & Cheese Coating

    Lay out 24 ham slices, place a slice of cheddar cheese on each, then roll tightly. Dredge each roll in 12 tsp all‑purpose flour, dip in a mixture of 6 tbsp softened butter, 6 tbsp flour, and 6 tbsp water, then coat with 12 tbsp panko breadcrumbs.

    Time: PT10M

12. Fry Breaded Ham Rolls

    Heat enough oil in a deep pan to submerge the rolls. Fry until golden brown on all sides (about 3 minutes per side). Remove and drain on paper towels.

    Time: PT6M

    Temperature: Medium‑high heat

13. Assemble Ham & Cheese Onigirazu

    Grease the bottom of the square mold with a light coating of vegetable oil. Fill a third with rice, place a fried ham roll in the center, add lettuce leaf, drizzle 2 tbsp tongu sauce and a dash of Japanese mustard, then top with the remaining rice. Press gently.

    Time: PT3M

14. Prepare Okaka Rice

    Mix 6 g bonito flakes with 2 tbsp sesame oil and 2 tbsp soy sauce. Toss the seasoned rice (one third of total) with this mixture until evenly coated.

    Time: PT5M

15. Assemble Okaka Onigirazu

    Place a shiso leaf on the bottom of the mold, add a slice of cheddar cheese, then a layer of okaka‑flavored rice, top with another shiso leaf, and finish with the remaining rice. Press gently.

    Time: PT3M

16. Wrap All Onigirazu with Nori

    Lay a sheet of nori on a piece of plastic wrap or parchment paper. Transfer the shaped rice block onto the nori, fold the nori around the rice, and seal the edges. Repeat for each of the six onigirazu.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g