Onigirazu is a Japanese rice sandwich made with nori, rice and fillings, then folded into a square instead of shaped by hand.

It is said to have first appeared in a Japanese cooking manga, then became more popular in Japan around 2014 as an easy way to make something like onigiri without pressing hot rice in your hands.

I like it because it is easy to pack for lunch or breakfast, and it works well with simple supermarket ingredients in Australia.

What Is Onigirazu?

Unlike traditional onigiri, you do not press the rice into a triangle or ball. You sandwich the filling between two layers of rice, wrap everything in nori, let it rest for a few minutes, then cut it in half.

The square shape and cut side are part of the charm. When you slice it open, you can see the layers of rice, egg, tuna, cucumber, lettuce or whatever filling you have used. Depending on the filling, the cut side can look colourful and cheerful in a lunchbox.

What You Need

You only need a few simple ingredients:

• Japanese short-grain rice or sushi rice
• Full-size nori sheets
• A main filling
• Something fresh or crunchy, such as cucumber or lettuce
• A sheet of cling wrap

I recommend using Japanese rice or sushi rice for onigirazu. It holds together better than medium-grain or long-grain rice, which makes it easier to wrap and cut.

How to Make Onigirazu

1. Place a sheet of cling wrap on the bench. Put one nori sheet on top like a diamond, shiny side down and rough side up.
2. Add a thin square layer of rice in the centre of the nori.
3. Place your filling on top of the rice. A flatter filling makes it easier to close.
4. Add another thin layer of rice over the filling.
5. Fold the four corners of the nori into the centre to wrap the rice like a parcel.
6. Wrap it firmly with the cling wrap and let it rest for a few minutes so it holds its shape.
7. Cut it in half with a sharp knife. Wipe the knife between cuts if the rice sticks.

This time, I made two easy versions using supermarket ingredients: ham, cheese and egg, and tuna mayo with cucumber.

For the egg, I used tamagoyaki-style seasoning. The recipe below is a good guide for the flavour.

Tamagoyaki

I am still getting used to making onigirazu too. In the photos above, I added a little too much rice on one side, so yours does not need to be perfect either. I also like mixing toasted sesame seeds into the rice sometimes.

Using seasoned sushi rice is also lovely.

Sushi Rice Recipe

Other Easy Filling Ideas

• Smoked salmon, avocado and cream cheese with seasoned sushi rice
• Spam and egg
• Leftover chicken mayo and lettuce
• BBQ meat and green leaf
• Fried egg, mayo and cucumber

Small Tips for a Neater Onigirazu

• Do not use steaming hot rice. Let it cool slightly before wrapping so the nori does not soften too quickly.
• Use a sharp knife for cutting. It helps the layers stay neat and makes the cross-section look cleaner.

Good Recipes for More Fillings

Teriyaki Chicken

Karaage

Final Thoughts

Onigirazu is not difficult, but it feels very satisfying once you cut it open and see the layers. It is a good bento idea when you want something homemade, filling and easy to adapt.

Start with a simple tuna mayo or tamagoyaki filling, then use whatever Japanese-style leftovers you already have. That is the best part of onigirazu: it can become a small, practical lunch made from what is already in your kitchen.

- Tomoka