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Breakfast for One

Rice Sandwich 2 Ways (Onigirazu)

A rice sandwich made by layering fillings between seasoned rice and wrapping it all in seaweed — think of it as a more generous, customizable take on onigiri. Choose from a California roll-inspired version with crab sticks and wasabi mayo, or a bacon, cucumber, and tomato version with honey mustard.
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Yield: 1 Serving (per variation)
Total Time: 15 minutes

Ingredients
  

California Roll Onigirazu
  • ½ cup steamed rice room temperature
  • 1 seaweed sheet
  • Crab sticks
  • Avocado
  • Cucumber
Wasabi Mayo Sauce
  • 2 tbsp mayonnaise
  • 1 tsp honey
  • ½ tsp wasabi paste
  • A pinch of salt
Bacon, Cucumber & Tomato Onigirazu
  • ½ cup steamed rice room temperature
  • 1 seaweed sheet
  • Bacon
  • Cucumber
  • Tomato
Honey Mustard Sauce
  • 2 tbsp mayonnaise
  • 1 tsp honey
  • 1 tsp yellow mustard
  • A pinch of salt
  • Freshly ground pepper

Instructions

California Roll Onigirazu
  • Mix together all the wasabi mayo sauce ingredients and set aside.
  • Place a seaweed sheet in a diamond orientation and spread half the rice in an even square in the center.
  • Spread the wasabi mayo over the rice and layer on the crab sticks, cucumber, and avocado. Add a little more sauce over the fillings, then cover with the remaining rice.
  • Fold the bottom corner up, bring the sides in, and fold the top corner down, sealing the seam with a few grains of rice. Flip seam-side down and cut in half.
Bacon, Cucumber & Tomato Onigirazu
  • Mix together all the honey mustard sauce ingredients and set aside.
  • Cook the bacon until crisp and slice the tomato and cucumber.
  • Place a seaweed sheet in a diamond orientation and spread half the rice in an even square in the center.
  • Spread the honey mustard over the rice and layer on the bacon, tomato, and cucumber. Add a little more sauce over the fillings, then cover with the remaining rice.
  • Fold the bottom corner up, bring the sides in, and fold the top corner down, sealing the seam with a few grains of rice. Flip seam-side down and cut in half.

Watch the Recipe

Notes

Use room-temperature rice — hot rice will make the seaweed soggy quickly. Place moisture-heavy ingredients like tomato and cucumber in the middle of the filling stack to keep the rice and seaweed drier for longer. If the onigirazu has trouble holding its shape, wrap it tightly in plastic wrap before cutting.