Onigirazu is basically a sushi sandwich. It's very, very simple and a favourite for my children's lunchboxes.
- 3 cups warm cooked Japanese (koshihikari) rice
- 4 sheets nori
- 1 cucumber, thinly sliced
- 95 g tinned tuna in spring water, drained
- ¼ cup Japanese mayonnaise
- ½ tsp soy sauce
- 1 tsp bonito flakes (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 10 minutes
- For the tuna mayonnaise, combine all the ingredients together.
- Place a sheet of nori, shiny - side down on a piece of plastic wrap. Place ⅓ cup of warm rice in the centre of the nori and mould it into a 10 cm square at a 45˚ angle to the nori. The flat sides of the square should face the corners of the nori.
- Place some tuna mayonnaise and some cucumber on the square of rice and top with more rice. Fold the corners of the nori in to meet in the centre of the rice, then wrap in the plastic wrap. Repeat for the remaining rice and fillings. Leave wrapped for 10 minutes so that the nori softens, then slice in half to serve.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.