Easy & Delicious: 6 Onigirazu (Japanese Rice Sandwich) Recipes
Hi everyone! I’m a Japanese food YouTuber, and I’m excited to share a blog post to go with my latest video: “6 Easy Onigirazu Recipes.”
Onigirazu, often called a “sushi sandwich,” is a fun and versatile dish that’s perfect for lunch boxes (bento) or a quick, satisfying meal. Unlike traditional onigiri rice balls, they are incredibly easy to shape and pack with your favorite fillings.
Let’s dive into these six simple and tasty recipes!
1. Tuna & Cucumber Onigirazu
A classic combination that never disappoints. The creaminess of the tuna mayo pairs perfectly with the fresh crunch of cucumber.
Ingredients (for 1 serving):
Cooked Japanese short-grain rice: 120g (4.2 oz)
Canned tuna, drained: 30g (1.1 oz)
Julienned cucumber: 30g (1.1 oz)
Mayonnaise: 1 tbsp
Soy sauce: 1/4 tsp
Sugar: 1/4 tsp
Salt & pepper: a dash
MSG (optional): a pinch
1 large sheet of nori seaweed
Instructions:
Prepare the filling: In a small bowl, mix the drained tuna, mayonnaise, soy sauce, sugar, salt, pepper, and MSG until well combined.
Assemble the rice block: Lay a sheet of plastic wrap over a small square food container. Spread half of the rice (60g / 2.1 oz) evenly in the container.
Add fillings: Layer the tuna mixture and the julienned cucumber on top of the rice.
Seal and wrap: Cover with the remaining rice (60g / 2.1 oz) and press down gently. Place a nori sheet on the plastic wrap, and flip the container to place the rice block in the center. Fold the corners of the nori over the rice to form a square.
Rest and cut: Wrap the onigirazu tightly with the plastic wrap to set its shape. Let it rest for about 10 minutes, then unwrap and slice in half with a sharp knife.
2. Ramen-Style Onigirazu
All the beloved flavors of a bowl of ramen—savory pork, egg, and greens—packed into one rice sandwich.
Ingredients (for 1 serving):
Cooked Japanese short-grain rice: 120g (4.2 oz)
Pork, finely diced: 60g (2.1 oz)
For the Chashu-style seasoning:
Soy sauce: 2 tsp
Mirin: 1/2 tsp
Grated garlic: 1/3 tsp
Sugar: a pinch
Salt: a pinch
MSG (optional): a pinch
Bok choy: 30g (1.1 oz)
Vegetable oil: 1/2 tsp
1 boiled egg
1 large sheet of nori seaweed
Instructions:
Cook the pork: Combine all “Chashu-style seasoning” ingredients in a pan. Add the diced pork and cook until the sauce has almost completely reduced. Mix this seasoned pork with the cooked rice.
Sauté the greens: In a hot pan with oil, quickly stir-fry the bok choy with a pinch of salt and pepper.
Assemble: In a square container lined with plastic wrap, layer half of the pork rice, the halved hard-boiled egg, and the sautéed bok choy.
Seal and wrap: Top with the remaining pork rice and press gently. Place this rice block on a nori sheet, fold the nori corners over, and wrap tightly in plastic wrap.
Rest and cut: Let it rest for 10 minutes before slicing in half.
3. Egg & Shio Kombu Onigirazu
A delicious combination of sweet and savory, featuring a fluffy omelet and umami-rich salted kelp.
Ingredients (for 1 serving):
Cooked Japanese short-grain rice: 120g (4.2 oz)
Eggs: 2
Sugar: 1/2 tsp (or a pinch of salt)
Vegetable oil: 1 tsp
For the Kombu seasoning:
Shio Kombu (salted kelp): 2 tsp
Soy sauce: 1 tsp
Sesame oil: 1 tsp
Sugar: 1/2 tsp
2 Shiso (perilla) leaves (optional, can substitute with basil)
1 large sheet of nori seaweed
Instructions:
Make the omelet: Beat the eggs with sugar. Heat oil in a pan and pour in the egg mixture to cook a thin, square omelet.
Prepare the kombu: In a small bowl, mix the Shio Kombu with soy sauce, sesame oil, and sugar.
Assemble: In a square container lined with plastic wrap, layer half of the rice, the shiso leaves, the square omelet, and the seasoned kombu.
Seal and wrap: Top with the remaining rice and press gently. Place the rice block on a nori sheet, fold, and wrap tightly in plastic wrap.
Rest and cut: Let it rest for 10 minutes, then slice in half.
4. Taco Rice-Style Onigirazu
A Japanese take on a Tex-Mex classic! Savory ground beef, fresh tomato, and creamy avocado make for an irresistible filling.
Ingredients (for 1 serving):
Cooked Japanese short-grain rice: 120g (4.2 oz)
Ground beef: 50g (1.8 oz)
Vegetable oil: 1/2 tsp
For the sauce:
Miso paste: 1 tsp
Soy sauce: 1 tsp
Mirin: 1 tsp
Sugar: 1/2 tsp
All-spice powder: a dash
1 slice of tomato
A few thin slices of avocado
Mayonnaise: 1 tsp
Salt & pepper: a dash
1 large sheet of nori seaweed
Instructions:
Cook the beef: Heat oil in a pan and cook the ground beef. In a separate bowl, mix all the sauce ingredients, then add the sauce to the pan. Cook until the liquid is nearly gone.
Assemble: In a square container lined with plastic wrap, layer half of the rice and the cooked ground beef.
Add toppings: Add the tomato slice, a drizzle of mayonnaise, and the avocado slices. Season the avocado with a dash of salt and pepper.
Seal and wrap: Top with the remaining rice and press gently. Place the rice block on a nori sheet, fold, and wrap tightly in plastic wrap.
Rest and cut: Let it rest for 10 minutes before slicing in half.
5. Ham Katsu Onigirazu
Crispy, savory, and satisfying! This breaded ham cutlet is a lunchbox superstar.
Ingredients (for 1 serving):
Cooked Japanese short-grain rice: 120g (4.2 oz)
Sliced ham: 4 pieces
Cheese slice: 1
All-purpose flour: 2 tsp + 1 tbsp
Water: 1 tbsp
Panko breadcrumbs: 2 tbsp
Oil for frying
Tonkatsu sauce: 1 tsp
Japanese mustard (Karashi): a little, to taste
Lettuce: as needed
1 large sheet of nori seaweed
Instructions:
Make the Ham Katsu: Place a slice of cheese between two pieces of ham, then press together with the other two ham slices. Lightly dust with 2 tsp of flour.
Bread and fry: In a bowl, mix 1 tbsp of flour and 1 tbsp of water to make a batter. Dip the ham stack in the batter, then coat thoroughly with panko breadcrumbs. Shallow-fry in a pan with oil until both sides are golden brown.
Assemble: In a square container lined with plastic wrap, layer half of the rice, a piece of lettuce, and the ham katsu.
Add sauce and seal: Spread the tonkatsu sauce and mustard over the katsu. Top with the remaining rice and press gently. Place the rice block on a nori sheet, fold, and wrap tightly in plastic wrap.
Rest and cut: Let it rest for 10 minutes before slicing in half.
6. Okaka Cheese Onigirazu
The ultimate simple and savory onigirazu. The umami from bonito flakes and soy sauce mixed with melted cheese is pure comfort food.
Ingredients (for 1 serving):
Cooked Japanese short-grain rice: 120g (4.2 oz)
Bonito flakes (Katsuobushi): 1g (0.04 oz)
Soy sauce: 1 tsp
Sesame oil: 1 tsp
Cheese slice: 1
2 Shiso (perilla) leaves (optional)
1 large sheet of nori seaweed
Instructions:
Make Okaka rice: In a bowl, mix the hot cooked rice with the bonito flakes, soy sauce, and sesame oil.
Assemble: In a square container lined with plastic wrap, spread half of the okaka rice.
Add fillings: Layer the shiso leaves and the slice of cheese on top.
Seal and wrap: Cover with the remaining okaka rice and press gently. Place the rice block on a nori sheet, fold the corners over, and wrap tightly in plastic wrap.
Rest and cut: Let it rest for 10 minutes to let the cheese melt slightly, then slice in half.
I hope you enjoy making these Onigirazu! They are super customizable, so feel free to experiment with your favorite fillings.
For a step-by-step visual guide, please check out my YouTube video! Don’t forget to like, subscribe, and let me know in the comments which one is your favorite!
Happy cooking!
