An onigirazu (sushi sandwich), is PERFECT for picnics, for school, or for on the go. You can customize it however you like, but this is my favourite way to make it because it’s super quick, and I always have the ingredients already.
Onigirazu is basically “sushi on the go”. I strongly recommend eating these on the same day you’ll be making it, because or else the rice will not be fluffy anymore, and it will be hard once you’ve refrigerated it. Think of it as sushi, sushi is best served on the same day it is made right?
Ingredients
- Purple rice (or white rice)
- 2 slices of spam
- 3 large eggs
- 1 stalk of green onion (chopped)
- 1/2 tsp salt
- A few cracks of black pepper
- 1 tbsp honey
- 2 sheets of nori
- 2 perilla leaves
- 1-2 tbsp Kewpie mayo
- 1 tsp furikake
Instructions
1. To make purple rice: mix a few grains of black rice with the white rice (this makes the white rice purple!). Wash the rice for a few times until the water is almost clear. Drain and add water to the rice (1:1 ratio). Put the rice in the rice cooker to cook. Let cool to room temperature before handling.
2. Whisk the eggs, salt, and pepper in a bowl. Set aside.
3. In a pan over medium high heat, cook the spam until golden brown, while brushing honey on both sides of each piece of spam. Set aside.
4. Using the same pan, pour in the whisked eggs mixture over medium heat. Use your chopsticks or a wide spatula to fold it into a tamagoyaki (rolled omelette), while letting the tamago cook for 1-2 minutes before folding each layer. Pour more of the eggs and repeat the folding. Make sure the inside is cooked through.
5. Place a LARGE piece of plastic wrap on your work surface.
6. Place one nori sheet on the plastic wrap, followed by the rice, perilla leaves, spam, tamago. Drizzle mayo and sprinkle furikake on top of the tamago. Place some more rice on top of the entire thing (this allows the nori to stick better). Lay on the second nori sheet and fold all four sides towards the centre. Wrap TIGHTLY in plastic wrap.
7. Slice in half, and enjoy!
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Tamago Onigirazu
Ingredients
- Purple rice (or white rice)
- 2 slices of spam
- 3 large eggs
- 1 stalk of green onion (chopped)
- ½ tsp salt
- A few cracks of black pepper
- 1 tbsp honey
- 2 sheets of nori
- 2 perilla leaves
- 1-2 tbsp Kewpie mayo
- 2 tsp furikake
Instructions
- To make purple rice: mix a few grains of black rice with the white rice (this makes the white rice purple!). Wash the rice for a few times until the water is almost clear. Drain and add water to the rice (1:1 ratio). Put the rice in the rice cooker to cook. Let cool to room temperature before handling.
- Whisk the eggs, salt, and pepper in a bowl. Set aside.
- In a pan over medium high heat, cook the spam until golden brown, while brushing honey on both sides of each piece of spam. Set aside.
- Using the same pan, pour in the whisked eggs mixture over medium heat. Use your chopsticks or a wide spatula to fold it into a tamagoyaki (rolled omelette), while letting the tamago cook for 1-2 minutes before folding each layer. Pour more of the eggs and repeat the folding. Make sure the inside is cooked through.
- Place a LARGE piece of plastic wrap on your work surface.
- Place one nori sheet on the plastic wrap, followed by the rice, perilla leaves, spam, tamago. Drizzle mayo and sprinkle furikake on top of the tamago. Place some more rice on top of the entire thing (this allows the nori to stick better). Lay on the second nori sheet and fold all four sides towards the centre. Wrap TIGHTLY in plastic wrap.
- Slice in half, and enjoy!
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