Onigirazu, where you simply layer rice and your favorite fillings and wrap it with plastic wrap. Chef Wakiya's signature slightly sweet scrambled eggs, salted pork, and black vinegar rice with sesame salt as an accent. This is a quick and satisfying dish perfect for bento or lunch. Give it a try!
Ingredients
Main Ingredients (2 servings)
- Rice, as needed (approx. 300-350g per sandwich)
- Salted Pork, about 30g
- Eggs, 2
- Lettuce, 2 leaves
- Nori (Seaweed sheets), 2 full sheets
Seasonings
- White Sesame Seeds, as needed
- Sugar, 1/2 tsp
- Taihaku Sesame Oil, 1 tsp
- Black Vinegar, 2 tbsp
- Salt, a pinch
- Mayonnaise, as needed
Steps
- Crack 2 eggs into a bowl and beat them well. Mix in 1/2 tsp sugar.
- Heat 1 tsp Taihaku Sesame Oil in a frying pan and stir-fry the 30g salted pork.
- Once fragrant, add the beaten eggs and scramble them until they are small, crumbly pieces. Turn off the heat and break the scrambled eggs apart.
- Place the freshly cooked rice in a bowl and mix in 2 tbsp black vinegar. This is the key! The vinegar adds an aromatic flavor and sharpens the taste.
- Line a deep bowl with plastic wrap and sprinkle white sesame seeds (with salt) as needed on the bottom. This is the key! Adding the sesame salt first creates a flavor accent when you eat it.
- Fill the bowl with black vinegar rice about 1/3 of the way up and flatten it. Layer 1 lettuce leaf on top, then the scrambled eggs, another lettuce leaf, and finally the salted pork.
- Cover with the remaining black vinegar rice, then sprinkle white sesame seeds (with salt) as needed on top.
- Lay out a sheet of plastic wrap and place 1 full sheet of nori in the center. Invert the bowl contents onto the center of the nori.
- Use the plastic wrap to firmly enclose the rice and nori from both sides, shaping it. This is the key! Press down very firmly to secure the shape.
- Line another deep bowl with plastic wrap and sprinkle white sesame seeds (with salt) as needed on the bottom. Add black vinegar rice as needed and flatten it.
- Layer the salted pork, hand-torn lettuce as needed, and scrambled eggs in that order. Add mayonnaise as needed, if desired.
- Cover with the remaining black vinegar rice, pressing down to shape. Sprinkle white sesame seeds (with salt) as needed on top.
- Lay out a sheet of plastic wrap and place 1 full sheet of nori in the center. Invert the bowl contents onto the center of the nori. Use the plastic wrap to firmly enclose the rice and nori from both sides, shaping it.
- Wrap each sandwich with another sheet of plastic wrap and let it sit for a while to allow the flavors to meld.
- Chef Wakiya's 'Onigirazu' is complete. Cut in half with a knife before serving.
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