Looking for a new lunch idea? You are at the perfect place to find one. In this post, I share how to make onigizaru In three ways. This “sushi sandwich” is filling, delicious, and a great on-the-go meal. Use this recipe or use it for inspiration for your own! It’s a perfect lunch for the office or school.

ORIGINS OF ONIGIRAZU

Onigizaru originates from japan. It comes from the word “Onigiri” which means rice ball. Onigizaru is essentially a sandwich using roasted nori sheets, rice, and whatever fillings you desire. Stemming from the traditional rice ball snack, the locals came up with this making it a square shape instead and a lot of filling. perfect for picnics or work.

WHAT MAKES THIS SANDWICH SO GOOD?

1. This recipe is so versatile! Add in any ingredients that you and your family enjoy.
2. It’s a perfect on-the-go meal, making it perfect for college, school, or work.
3. It’s a great way to get your veggies in. I find that cucumber, lettuce, and thinly sliced carrot add a great crunch.
4. Perfect for meal prepping. You can meal prep all the ingredients making assembly the only thing you need to do.
5. A great recipe to involve the kids in the kitchen. They can have fun placing the ingredients on top of each other and “design” it the way they want.

INGREDIENTS FOR ONIGIRAZU

1. 6 Nori seaweed sheets
2. 1 1/2 cups uncooked Sushi Rice/Japanese short-grain rice
3. 1 can of tuna
4. 2 Tablespoons of mayonnaise
5. pinch of black pepper
6. Pinch of salt
7. 1 tsp of mustard
8. Romaine lettuce
9. Thinly sliced red onion
10. Thinly sliced Pickle, you can use a peeler.
11. pinch of cracked red pepper
12. 2 eggs, whisked and cooked into an omelet
13. Thinly sliced cucumber
14. Kimchi

PROCESS FOR PREP AND ASSEMBLING

1. Cook the rice according to the package.
2. Prep your tuna by adding the mayonnaise, mustard, salt, pepper, and cracked red pepper into a bowl. Mash until well combined and creamy. set aside.
3. Make your omelet. Beat the eggs, and season with salt and black pepper. Pour into the hot frying pan with a little oil. Once it is cooked, set aside.
4. Prep your veggies. thinly slice cucumbers and pickles and set aside.
5. For Assembling the ‘tuna salad sandwich,’ take the seaweed sheet and place it in front of you so that it is in the shape of a diamond.
6. Take 1/3 cup of the cooled cooked rice. (Wet your hands with water so the rice is easy to manipulate and won’t stick to your hands.) Shape it into a square in your hands or on the sheet. It should be placed in the middle, about a 1/2 inch thick.
7. Place the tuna on top of that following the square shape trying to make everything neat and even.
8. Next place your pickle followed by the lettuce and top it off with the red onion.
9. Take another 1/3 cup of rice and shape it into a square placing directly on top of the red onion.
10. Fold in two of the points to the middle using a little bit of water to help keep it together. Then using your best present wrapping skills, tucks in the other two sides and pull the remaining corners together.
11. Using a wet, sharp knife, slice diagonally and serve.
12. Garnish with sesame seeds.
13. Follow the same steps for the omelet version. Rice, omelet, cucumber, rice.
14. For the Kimchi version. Rice Kimchi, Cucumber, rice,

SAUCE IDEAS FOR ONIGIRAZU

1. The sauce I used for the tuna sandwich was delicious. I used 3 tablespoons of tamari and mixed it with 1 tsp of Chili Garlic Oil.
2. Another great option is a sriracha mayo which will pair great with the omelet sandwich. 1/3 cup mayonaise and 2 tablepsoons of siracha hot sauce.
3. Garlic-y-mayo dip; 1/3 cup mayo, 1 tablespoon minced garlic, season with salt and black pepper. 1 teaspoon tamari.

HOW TO STORE ONIGIRAZU

This should be eaten the same day it is made however, it could be stored in the fridge. Prep the sandwich, prior to cutting it wrap it gently in a tea towel to keep the moisture in and prevent the seaweed from hardening. You can also wrap it in a paper towel and store it in an airtight container.