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Full English Onigirazu

Prep Time:

15 Minutes

Cook Time:

10 Minutes


2 Servings



About the Recipe

I think I can claim that this recipe is a Kurumi original! I was musing one day about the full English breakfast and how whenever I eat one, I can never finish everything on the plate. (The well known eyes bigger than tummy syndrome.) What to do with the leftovers, I thought? Then it dawned on me, put them in an onigirazu. Voila, a new fusion food was born! I use a different technique to make this onigirazu - this involves using scissors to cut from the middle of the bottom of the nori sheet to the centre. The ingredients are then laid on different parts of the nori and then folded up in the same way as you might fold a bedsheet. (Even if you aren't a video person, it's worth taking a look at the video, just to understand how it is done.)


4 rashers of bacon

2 eggs

4 button mushrooms

1 tbsp veg oil for frying

2 sheets of nori

250g cooked japanese rice

1 tbsp brown sauce or tomato ketchup

2 30cm X 30cm sheets of greaseproof paper


slice the mushrooms

heat the veg oil in a frying pan, add the bacon rashers, eggs & mushrooms - fry & turn until everything is cooked

remove the pan from the heat and cut the bacon rashers in half crossways

place a nori sheet onto a sheet greaseproof paper on a cutting board

now, use a pari of scissors to cut the nori from the middle of the bottom side to the centre

spread 1/2 the cooked rice over the right half of the nori sheet

on the left side, place one fried egg at the bottom & put t2 pieces of bacon and 1/2 the mushrooms on the top

fold up from the bottom of the left side so that the egg is folded over the bacon and mushrooms

next, fold the left over to the right, then fold once more from the top to the bottom -  you have your onigiri shape

now, wrap with the greaseproof paper and gently form with your hands to an even shape

repeat for your second onigirazu

finally cut in half and serve

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