Updated: Sep 26, 2021
Here's my latest onigirazu recipe for an easy to make lunch, lunch box, picnic or anytime pick-me-up. This one is filled with one hard boiled egg, half an avocado, half a lettuce leaf and a chilli sauce / mayo flavouring. (I originally made this just using mayo but I decided it tasted a little bland and needed a spicy boost, thus the chilli sauce - in this case, I used Thai sriracha but any chilli sauce will do the job.) Other than that, the rest of the ingredients are as for any other onigirazu - a sheet of nori, 100g / 3.5 oz of rice and a square of greaseproof paper for your wrapper - what could be more simple? The ingredients on the recipe sheet and in the tutorial are for one onigirazu. Two of these would be enough for a filling lunch to keep you on the move until dinner. Onigirazu are at their best eaten on the day they are made. You can refridgerate them but the rice tends to dry out if you do so for more than 12 hours.
I hope you get to make this recipe - if you want to do so, you can find the youtube tutorial by clicking Egg & Avocado Onigirazu or scroll down to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
Egg & Avocado Onigirazu
ingredients: (for each onigirazu)
100g / 3.5 oz cooked rice (wet weight)*
1 boiled egg
1/2 small avocado
1/2 small lettuce leaf
2 tsp mayo
a little Thai sriracha or chilli sauce
1 sheet of nori
approx. 30cm / 12 in square sheet of greaseproof paper
(you can also use clingfilm but greaseproof is better for the environment!)
mix the mayo and sriracha and set aside
cut the boiled egg into 4-5 slices and cut the avocado into 5-6 slices
lay the nori onto the greaseproof paper on the cutting board, make a cut from the middle of the bottom edge of the nori sheet to the centre
spread the rice over the right side of the nori following the cut, spreading a little less rice in the middle as this is where you will make a fold
place the sliced boiled egg on the bottom half of the left side of the nori side, then place the sliced avocado on the top right
put the lettuce on the avocado, then spoon the sriracha/mayo mixture on top
now to create your onigirazu:
fold the egg up and over the avocado. next fold the egg & avo to the right over the top half of the rice, then fold once more downwards to complete your onigirazu
now wrap the onigirazu in the greaseproof paper and gently shape with your hands to achieve a nice, uniform finish
finally, cut in half using a sharp knife
happy wrapping! kurumi XXXX.