Onigirirazu with Surimi and Veggies
Are you a fan of Japanese cuisine? So don’t wait any longer to try these Onigirirazu with Surimi and Veggies! They are very easy to make and you can prepare them in advance. They are also ideal for a take-out meal.
What are the Onigirirazu?
The Onigirirazu are small sandwiches inspired by the Japanese cuisine. They look like onigiri, small rice balls covered with nori sheets, with the difference that the onigirirazu have a square or triangular shape when cut in half.
Like onigiri, they are prepared from sushi rice and a nori sheet. They can be garnished with different ingredients: fish (surimi, tuna, salmon), tofu, veggies, eggs etc.
How to fold the Onigirirazu?
Folding the onigirirazu is easier than it looks! For this you need:
- Sushi rice: Cook the rice as indicated on the package and season it after cooking with a drizzle of Mirin (Japanese rice vinegar), a pinch of salt and sugar
- One sheet of nori per onigirirazu: You will find nori sheets in the Asian food section of your supermarket.
- The garnish of your choice: There are many onigirirazu recipes. For this recipe of Onigirirazu with Surimi and Veggies, I chose surimi as the main ingredient that I accompanied with raw vegetables and a sriracha mayo.
Garnish the onigirirazu
Cut a large square of cling film and place the nori sheet on it. Place the smooth part outward. Add a portion of rice. Count a little more than a tablespoon.
Then add the garnish. For this recipe, I added in order: a salad leaf, red cabbage, sriracha mayo, surimi sticks, cucumber slices, carrots, more sriracha mayo and to finish another salad leaf.
Finish with a last spoonful of rice. Try not to overcrowd your onigirirazu, otherwise it will be difficult to seal them.
Fold the onigirirazu
To close your onigirirazu, start by folding each corner inwards. You can wet the corners of the sheet very lightly with a little water to make them stick better.
Then close the sandwich in the cling film, also folding the corners of the cling film inwards. Tighten as much as possible by turning the cling film so that your onigirirazu is quite dense. This will lose its square shape and take a round shape, this is quite normal.
Finally, place your onigirirazu in the fridge for at least 30 minutes. The filling will moisten the nori sheet and allow the sandwich to hold.
More Japanese-syte recipes!
Recipe of Onigirirazu with Surimi and Veggies
For about 4 onigirirazu you need the following ingredients.
Ingredients
For the sushi rice
- 200 g of sushi rice
- 250 ml of water
- 2 tablespoons of mirin or Japanese rice vinegar
- 1 pinch of salt
- 1 pinch of sugar
For the onigirirazu
- 4 nori sheets
- 12 surimi sticks
- 1/8 red cabbage
- 1 carrot
- 4 salad leaves
- 1/4 cucumber
For the sriracha mayo
- 50 g mayonnaise
- 1 teaspoon of sriracha
- 1/2 lime
Find the recipe on video !
Preparation
Start by rinsing the sushi rice under cold water. Pour the rice and water into a saucepan or rice cooker. Bring to a boil, then cook over low heat for 20 minutes. Dilute the sugar and salt in the rice vinegar, then pour everything into the rice. Mix well.
Wash and dry the salad leaves. Finely chop the red cabbage. Cut the cucumber into slices and grate the carrot. Combine the mayonnaise, sriracha and lime juice.
Place a sheet of nori on a square of cling film. Then add the rice, a salad leaf, red cabbage, sriracha mayo, surimi sticks, cucumber slices, carrots, more sriracha mayo and another salad leaf. To finish, add a last spoon of rice.
Fold the corners of the nori sheet inwards to form a package, then close everything with cling film. Tighten well and place in the refrigerator for at least 30 minutes (see more detailed explanations above).
Remove the cling film, cut your onigirirazu in half and serve with the mayonnaise and sriracha sauce.
Note
Onigirirazu are perfect to take away. To do this, prepare them in advance and cut them in half. Then, close the sandwich in its cling film. Note that there are special boxes to fold and transport the onigirirazu
Pictures
Find the steps of the recipe in pictures above.
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Onigirirazu with Surimi and Veggies
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Ingredients
For the sushi rice
- 200 g of sushi rice
- 250 ml of water
- 2 tablespoons of mirin or Japanese rice vinegar
- 1 pinch of salt
- 1 pinch of sugar
For the onigirirazu
- 4 nori sheets
- 12 surimi sticks
- 1/8 red cabbage
- 1 carrot
- 4 salad leaves
- 1/4 cucumber
For the sriracha mayo
- 50 g mayonnaise
- 1 teaspoon of sriracha
- 1/2 lime
Instructions
- Start by rinsing the sushi rice under cold water. Pour the rice and water into a saucepan or rice cooker. Bring to a boil, then cook over low heat for 20 minutes. Dilute the sugar and salt in the rice vinegar, then pour everything into the rice. Mix well.
- Wash and dry the salad leaves. Finely chop the red cabbage. Cut the cucumber into slices and grate the carrot. Combine the mayonnaise, sriracha and lime juice.
- Place a sheet of nori on a square of cling film. Then add the rice, a salad leaf, red cabbage, sriracha mayo, surimi sticks, cucumber slices, carrots, another layer of mayo and another salad leaf. To finish, add a last spoon of rice.
- Fold the corners of the nori sheet inwards to form a package, then close everything with cling film. Tighten well and place in the refrigerator for at least 30 minutes (see more detailed explanations above).
- Remove the cling film, cut your onigirirazu in half and serve with the mayonnaise and sriracha sauce.
