Colorful Onigirazu for your office lunch

It’s time to brighten up your office lunch with colorful and creative Onigirazu. It’s a mix between sushi and a sandwich, so quite simply it’s a sushi sandwich. It’s very similiar to onigiri (musubi), but rather than a traditionally shaped ball or a triangle, onigirazu is shaped into rectangle, like a sandwich. It’s so easy to make and it travels well so it’s perfect for your office lunch or picnic.

Onigirazu is wrapped on the outside with nori sheets, just like a traditional onigiri or like maki. Inside they are filled with rice or any filling you prefer. I made to two types of Onigirazu. One is with crispy chicken, cucumber and pickled veggies and the other one is with roasted sweet potatoes, sorrel, beetroot and guacamole. Get creative and fill your sushi sandwich with your favourite veggies, tofu or meat! You can easily wrap it up a few hours before and bring it to the office or take it to a picnic. Share your take on this Onigirazu or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!

onigiri Onigirazu sushi sandwich musubi
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Colorful Onigirazu - Sushi Sandwich

Brighten up your office lunch with fancy Onigirazu!

Servings: 2 people
Ingredients
Main ingredients
  • 4 Nori sheets
  • 200 gram cooked sushi rice
Crispy chicken filling
  • 2 crispy chicken
  • 0,5 cucumber (in lengthtwise slices)
  • pickled carrots and radishes
  • sesame oil
Sweet potato filling
  • 2 small sweet potatoes
  • 1 medium cooked beetroot
  • guacamole
  • 1 bunch sorrel or baby spinach
  • 2 tbsp coconut oil
Sauce and topping
  • 2 tbsp wasabi
  • 50 gram mayonnaise
  • roasted sesame
  • chopped chili
Instructions
For the sweet potato Onigirazu:
  1. Preheat the oven to 200°C. Peel and cut the sweet potato into 2 cm slices and arrange them on a baking tray lined with baking parchment. Coat the sweet potato slices with coconut oil and season with salt and pepper. Put into the oven for about 25 minutes and turn after 15 minutes.  
    Meanwhile cook slice the cooked beetroot in 1 cm slices. Wash the sorrel or baby spinach and prepare the guacamole.

For the crispy chicken Onigirazu:
  1. I used quick pickled carrots and radishes – have a look at the Bun Bao recipe for the quick pickled recipe! http://fifthfloor.kitchen/recipes/main/steamed-bao-buns-crispy-pork-belly/

    Prepare your crispy chicken (Chicken Schnitzel), let them cool down and drizzle with sesame oil. 
    Wash and cut the cucumbers in slices. 

For the sauce and topping:
  1. Mix the wasabi with the mayonnaise. Chop the chilis and roast the sesame seeds. 

Wrap them up!
  1. Cut a piece of cling film slightly larger than your nori sheet. Place it on the table and place the nori sheet on top of it. Turn the nori sheet 45°. Wet your hands and grab a handful of rice. Place it in the middle of the nori sheet and form a square of about 8 - 9 cm. Season with salt.
    Now place your favourite fillings on top of the rice. Try to make it as compact as possible. Once you are done with your filling, fold all four corners of the nori sheet on top of the filling. With a wet finger, "glue" the corners of the nori sheet to your filling. Use the cling film as a help to wrap it up! Keep it cool and eat within 3 - 4 hours because the nori sheets tend to get soggy. Cut them in half, drizzle with wasabi mayo, chili and sesame seeds before eating! Bon Appetit!

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