Flavorful Onigirazu: Your Go-To Rice Ball Wrap
Onigirazu: Perfect for Your Journey Home or Travels!
Unlike traditional ‘onigiri’ that are hand-shaped rice balls, ‘onigirazu’ is an easy-to-make rice ball wrapped like a little gift with seaweed. You can fill it with whatever you have in your fridge, tailoring it to your taste. It’s significantly simpler to prepare than musubi or kimbap, making it a satisfying meal for busy mornings or travel days.
Ingredients
- 1 sheet Nori (seaweed for kimbap)
- 1 bowl warm cooked rice
- 1/4 cucumber
- 2 perilla leaves
- Bulgogi (marinated beef), lightly cooked
- 1 egg
- Any desired ingredients from your fridge (tuna, ham, vegetables, etc.)
Sushi Vinegar Ratio (for rice)
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/4 tsp salt
- 2 Tbsp rice vinegar
- 1 Tbsp sugar
- 1/4 tsp salt
Cooking Instructions
Step 1
If you have pre-marinated bulgogi, stir-fry it in a dry pan (no oil needed) until most of the moisture has evaporated. Cook over medium-low heat to prevent burning.
Step 2
Thinly slice or julienne the cucumber, and wash and pat dry the perilla leaves. Prepare any other fillings you’ll be using by chopping them into bite-sized pieces.
Step 3
In a bowl of warm rice, add the sushi vinegar ingredients (rice vinegar, sugar, salt). Gently mix with a rice paddle, being careful not to mash the rice grains, to create seasoned sushi rice. If you prefer not to have sushi rice, you can simply season the rice with sesame oil and salt for a nutty flavor.
Step 4
This step describes the ‘traditional’ method, but placing rice with chopsticks each time can be a bit cumbersome. We’ll show you a simpler way in the next step.
Step 5
Place a sheet of Nori in a diamond shape (with pointed corners facing up, down, left, and right) on a clean surface. Spread a thin, even layer of the seasoned rice over the wider part of the Nori, leaving about a 1-2 cm border around the edges for easier wrapping.
Step 6
Arrange your prepared fillings attractively on top of the rice. For example, this onigirazu features stir-fried bulgogi as the main filling, making it a ‘Bulgogi Onigirazu’.
Step 7
Another variation shown here includes scrambled eggs and savory pickled octopus (‘Jaeotgal Onigirazu’). Feel free to experiment with different filling combinations to create your unique onigirazu!
Step 8
Gently cover the fillings with the remaining seasoned rice, tucking it in to enclose the ingredients. Avoid adding too much rice, as it might make closing the Nori difficult.
Step 9
Bring the four corners of the Nori up and together over the rice and fillings, like wrapping a gift, to securely enclose everything. Overlap the edges of the Nori to create a neat package.
Step 10
Wrap the onigirazu tightly in plastic wrap to help it hold its shape. This also makes it convenient to eat on the go without it falling apart. Let it sit for about 5 minutes; the Nori will soften slightly and adhere better.
Step 11
Without unwrapping, use a sharp knife or kitchen scissors to cut the onigirazu in half. You’ll reveal a beautiful cross-section of the packed fillings. Enjoy your delicious creation!
