Lets Make ONIGIRAZU RICE Sandwich Recipe

I crafted an onigirazu rice sandwich combining sushi rice, nori sheets, and a choice of teriyaki chicken or tofu to create a perfect easy lunch with rice. Crisp cucumbers, shredded carrots, and creamy avocado provide an interesting medley of flavors in this unique twist on rice meals for you indeed.

I’ve been playing around with a new idea that totally changes the way you use sushi rice. This onigirazu rice sandwich is a fun twist on your typical lunch.

I start with 2 cups of well-rinsed short grain rice, mixing it with water, rice vinegar, sugar and salt to create that perfect seasoned base. Then, I use 4 nori sheets to sandwich everything together.

My favorite version includes a protein of your choice, and I usually toss in 1 cup of chopped teriyaki chicken – though tofu works just as great. I like adding thinly sliced cucumbers, shredded carrots, and mixed greens for some crunch while a few slices of ripe avocado add a creamy texture.

Sometimes I’ll drizzle just a touch of soy sauce or even sprinkle sesame seeds and sriracha for a kick. This recipe is one of those unexpected light and healthy lunches that still satisfy your craving for something different and fun.

Why I Like this Recipe

I like this recipe because:
1. I love how the flavors mix and complement each other in every bite.
2. I enjoy how customizable it is, letting me choose between chicken or tofu.
3. I appreciate that it’s fun and simple to make even if I’m not a pro in the kitchen.
4. I really dig the texture contrast between the soft rice and the crunchy veggies.

Here is the onigirazu rice sandwich recepie rewritten like I wrote it myself:

First, you gotta rinse 2 cups of sushi rice until the water runs completely clear, then throw it in a pot or rice cooker with 2 1/4 cups of water and let it cook until its soft and tender. While the rice is cooking, mix together 3 tablespoons of rice vinegar, 1 1/2 tablespoons of sugar, and 1 teaspoon of salt in a bowl until all the sugar basically dissolves.

Once the rice is done, put it in a big bowl and gently fold in the vinegar mix while the rice is still warm so you dont mash the grains. Next, put a nori sheet on a clean surface that’s lined with plastic wrap, and use wet hands to spread a thin, even layer of the seasoned rice over the nori leaving a small border around the edges.

In the middle of the rice layer, add 1 cup of chopped teriyaki chicken or tofu (whichever you like), and then add 1/2 cup each of thinly sliced cucumbers, shredded carrots, and mixed greens. Put on several slices of ripe avocado too. If you want it spicier or tangier, drizzle a bit of soy sauce or sriracha and sprinkle some sesame seeds over the fillings.

Now, carefully lay another nori sheet on top of the fillings and spread another thin layer of rice on it. With the help of the plastic wrap, gently fold the layers to form a neat sandwich shape, pressing lightly so everything sticks together. Finally, you can use the remaining 2 nori sheets to cover up any exposed rice or just add an extra wrap layer around the sandwich if you want more crunch and flavor.

Slice the onigirazu in half and serve it immediately. Enjoy your fresh and tasty rice sandwich!

Ingredients

• Sushi Rice: Short grains loaded with carbohydrates; gives structure and a mild taste to the sandwich.
• Rice Vinegar: Adds a tangy, sour kick that nicely balances the sweet notes.
• Nori Sheets: Seaweed rich in vitamins that brings a boost of umami flavor.
• Teriyaki Chicken/Tofu: Protein-packed and savory, making the sandwich super filling.
• Cucumber: Crisp veggie that adds refreshing crunch and hydrating texture.
• Avocado: Creamy, healthy fat that enhances flavor while adding smooth texture.
• Shredded Carrots: Crunchy, sweet veggies rich in fibre that brighten up each bite.
• Mixed Greens: A light salad mix providing vitamins and a refreshing, earthy taste.

Ingredient Quantities

• 2 cups sushi rice (short grain rice, well rinsed)
• 2 1/4 cups water for cooking the rice
• 3 tbsp rice vinegar
• 1 1/2 tbsp sugar
• 1 tsp salt
• 4 nori sheets (seaweed) to form the sandwich layers
• 1 cup chopped teriyaki chicken or tofu (your choise for protein)
• 1/2 cup thinly sliced cucumbers
• 1/2 cup shredded carrots
• 1/2 cup mixed greens (like lettuce or spinach)
• 1 ripe avocado, sliced
• Optional: a drizzle of soy sauce, sesame seeds or sriracha to spice it up

How to Make this

1. Rinse 2 cups of sushi rice really well until the water runs clear, then add 2 1/4 cups water in a pot or rice cooker and let it cook until it’s tender.

2. While the rice is cooking, mix 3 tbsp rice vinegar, 1 1/2 tbsp sugar and 1 tsp salt in a small bowl until all the sugar is dissolved.

3. When the rice is done, transfer it to a large bowl and gently fold in the vinegar mix while the rice is still warm so you don’t mash the grains.

4. Lay one nori sheet on a clean surface lined with plastic wrap and, using wet hands, spread a thin and even layer of the seasoned rice over the nori, leaving a small border around the edges.

5. In the center of the rice layer, add 1 cup of chopped teriyaki chicken or tofu, followed by 1/2 cup of thinly sliced cucumbers, 1/2 cup of shredded carrots, 1/2 cup of mixed greens and several slices of ripe avocado.

6. If you like things a bit spicy or tangy, drizzle a little soy sauce or sriracha and sprinkle some sesame seeds over the fillings.

7. Carefully place a second nori sheet on top of the fillings, then spread another thin layer of rice evenly over it.

8. With the help of the plastic wrap, gently fold the layers to form a neat sandwich shape, pressing lightly so everything sticks together.

9. Use the remaining 2 nori sheets to cover any exposed rice or to add an extra wrap layer around the sandwich if you want more crunch and flavor.

10. Slice the onigirazu in half and serve immediately, enjoy your fresh and tasty rice sandwich!

Equipment Needed

1. A rice cooker or a pot with a lid for cooking the sushi rice
2. Measuring cups and spoons to get the right water and seasoning amounts
3. A small bowl to mix the rice vinegar, sugar, and salt
4. A large bowl for transferring the cooked rice and mixing in the vinegar solution
5. Plastic wrap and a clean work surface for spreading and assembling the sandwich layers
6. A cutting board and a sharp knife for chopping the teriyaki chicken or tofu, cucumbers, carrots, and slicing the avocado
7. A spatula or rice paddle for gently folding the seasoned rice without mashing it

FAQ

Lets Make ONIGIRAZU RICE Sandwich Recipe Substitutions and Variations

• If you don’t have sushi rice, you could try Arborio rice instead; it gives a similar sticky texture even though its usually used for risotto.
• Instead of rice vinegar, you could use apple cider vinegar or even a bit of lemon juice, though the flavor will change slightly.
• Not into teriyaki chicken? Grilled shrimp or even tempeh works great as an alternative protein source.
• If you’re out of nori sheets, feel free to experiment with rice paper wrappers for a different kind of crunch.
• Can’t find cucumbers? Crisp zucchini slices could do the trick, adding a nice fresh bite.

Pro Tips

1. When you’re mixing the vinegar seasoning with your hot rice, be extra careful to fold it in gently. This helps to keep all the rice grains separate instead of mushin them up.

2. Wet your hands really well before handling the rice. It’ll make spreading the rice over the nori way easier and your board wont get all sticky.

3. To keep everything from droppin apart, try not to overfill your sandwich. A good tip is to use just a little bit less of each filling so your layers hold up better when you fold it.

4. If you wanna add an extra kick of flavor, sprinkle a few sesame seeds or drizzle a bit more sriracha before you put on the top nori layer. It gives the whole thing an added crunch and taste boost that really makes a difference.