Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, onigirazu. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Onigirazu is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Onigirazu is something which I have loved my entire life.

Unlike Onigiri (rice ball), Onigirazu can be prepared. Onigirazu is wrapped on the outside with seaweed, just like a traditional onigiri, and includes rice with various fillings as well. Onigirazu fillings are less traditional than that of onigiri and can be likened to.

To get started with this recipe, we have to prepare a few ingredients. You can have onigirazu using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Onigirazu:

1. Make ready 5 tablespoons mayonnaise
2. Prepare 1 tablespoon wasabi paste, or to taste
3. Get 2 teaspoons oil
4. Prepare 5 eggs
5. Get 1/4 cup chopped fresh chives or scallions
6. Take 5 sheets roasted seaweed
7. Prepare 3 1/2 cups cooked rice
8. Prepare 5 slices baked ham, cut in half
9. Take 5 slices Havarti, Muenster, or American cheese

Onigirazu (Rice Sandwich). featured in Japanese Lunch. Known as onigirazu in Japan, these rice bundles, wrapped in nori seaweed, are not only (generally) gluten and dairy free, but easily. Ever heard of onigirazu, a.k.a the sushi sandwich? This onigirazu is quick and easy, and will make for a perfect lunch or snack to take with you to satisfy those sushi cravings!

Instructions to make Onigirazu:

1. Have on hand a roll of plastic wrap and an 8-inch skillet. In a bowl mix together the mayonnaise and wasabi.
2. In another bowl beat the eggs. In the skillet over medium heat, heat the oil. Add the eggs and spread them around the pan. Sprinkle with the chives, if using, and cook until the eggs are just set. With a spatula, turn the omelet over and cook 1 minute. Turn out onto a plate. Cut into 5 wedges.
3. Tear off a 12-inch piece of plastic wrap and lay it on the work surface. Lay 1 sheet of seaweed, on the diagonal, rough side up, in the center of the wrap. Set ⅓ cup of warm rice in the center of the seaweed. With a spatula or back of a spoon lightly spread into a 5-inch square or circle. Spread ½ tablespoon of the mayonnaise mixture over the rice. Set ½ slice of ham on the rice. Cut an omelet wedge into 2 pieces and lay the pieces on the ham so they fit evenly. Place the cheese on the egg and finish with the remaining ½ ham slice. Spread the remaining mayonnaise mixture on the ham. Spread another ⅓ cup of rice over the ham.
4. Starting from one bottom corner of seaweed, bring it up and over the layers and hold with your finger. Take the next corner of the seaweed and fold it so that it overlaps slightly with the first corner. Continue folding over the seaweed until all the layers are wrapped in it. Wrap tightly in plastic wrap. Set aside for 5 minutes. Use the remaining rice and filling ingredients to make 4 more sandwiches.
5. Either keep the plastic on or remove and with a large knife, slice the sandwiches in half. more sandwiches.

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