About the Recipe
Mini Onigirazu were a firm kid's favourite in my home. Now my children have grown up, I still make these as a walk around finger food for when we have a get-togethers with family and friends. I do recommend you watch the Youtube tutorial to understand how to wrap and cut your Mini Onigirazu when you try this for the first time!
6 - 7 tbsp of cooked Japanese rice
1/2 small avocado, seeded and peeled
a handful of rocket or green leaves, rinsed
1.5 tsp soy sauce
1/2 tbsp vegetable oil
1 sheet of nori
some cling film
Place the 6 - 7 heap tablespoons of cooked rice in a bowl.
Slice the avocado into 6 slices longways. (You will only need 4 slices for making 2 onigirazu - don't overstuff them with extra avo.)
Break the egg into a small bowl. Add the soy sauce and stir well.
To make your omelette, heat the vegetable oil in a frying pan. add the egg mixture.
When you are sure you have created a thin skin of omelette over the whole frying pan, use a pair of chopsticks or a slice to gently lift the edge of the omelette. When the egg is almost cooked, flip the omelette omelette over, then after about 15 - 20 seconds, slide the finished omelette out onto a plate.
Carefully cut the omelette in half, then cut into 6 pieces.
Next, fold the nori sheet along the long side. Cut in half along the fold.
Now for the wrapping:
Lay a rectangle of a cling film on your chopping board. Place the nori sheet on the clingfilm. Spoon out half of the rice from the bowl onto the nori, and carefully spread it the rice over the nori.
Place 3 pieces of omelette in the middle of the rice. Top with half of the rocket the half of the rocket, then 2 slices of avocado. Next, use the clingfilm to fold over the ends of the nori sheet. Once the two sides of the nori have met, wrap the cling film into a small parcel.
Lightly press the onigirazu and set aside for 5-10 minutes.
Last, cut the onigirazu into 2 pieces across the open ends.
Repeat for the second onigirazu.