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BLT Onigirazu

Prep Time:

15 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

A well made BLT with quality bacon and bread is a wonderful thing. But if you sometimes feel like mixing things up, why not dispense with the bread and go for a rice and seaweed wrap instead. In a prep race to the finish line, I am not sure which recipe would win but the BLT Onigirazu is certainly a trult fast food. I used to make my onigirazu using clingfilm as a wrapper but I now use greaseproof paper - it's more attractive and kinder on the environment as well.


2 bacon rashers

4 thin slices tomato (deseeded)

4 small lettuce leaves

300g cooked japanese rice*

2 sheet of nori

some mayonnaise

2 sheets of greaseproof paper, (approx. 30cm square)


fry the bacon rashers in a pan, remoce and cut each in half crossways 

place the nori onto the  greaseproof paper diagonally with a corner at the top and bottom

put 1/4 of the rice in the centre of the nori, then pile on 2 pieces of bacon & 1/2 the tomato slices

squeeze a helping of mayonnaise over the tomato

top with 2 lettuce leave and lastly another 1/4 of the rice

now fold the top & bottom corners of the nori to meet in the centre

next, fold the right & left corners to close the nori over the filling

fold the greaseproof paper over the nori , gently forming a parcel shape with your hands

repeat the process to make your second onigirazu

cut in half with a sharp knife just before you eat

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