Onigirazu

Ingredients for 4 servings:

• 1 cup sushi rice
• 4 nori sheets
• e.g. cheese, sausage, lettuce, tomatoes, cucumber, smoked salmon, shrimp, egg, ketchup, etc.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Japanese rice sandwich

You will need cling film. First, wash and cook the sushi rice according to the package instructions. While the cooked rice cools slightly, you can add salt if desired. Next, spread out a piece of cling film and place a nori sheet on top. Spread out a small portion of rice, about 10 x 10 cm, on top. Top the rice with your desired ingredients. I used a lettuce leaf, tomatoes, avocado, cheese, and a poached egg. The residual heat from the egg and rice melted the cheese slightly. Now add a second small portion of rice on top. Be careful not to make the whole thing too high, as this will now bring the corners of the nori sheet towards the center, creating a manageable package. The moisture will soften the nori sheet and it will cling well to the rice. Turn this package over and wrap it tightly in the cling film. This makes it ideal for transporting. To eat, simply cut it in half and eat straight from the film; this will keep everything together. Note: Onigirazu are a cross between onigiri and sandwiches. They’re ideal as a snack for those who like a lot of filling. You can have fun with the fillings; in addition to the one mentioned above, I also had an onigirazu with lettuce, cucumber, tuna salad, and sesame, as well as one with lettuce, tomatoes, cheese, a small chicken schnitzel, and some curry sauce. They can, of course, also be made vegan.