This is a funky Japanese rice and nori sandwich that also goes by the name of onigirazu… And here’s one of my favorite versions: my homemade smoked salmon onigirazu recipe!
A Japanese seaweed and rice sandwich? Yay!
If only I had known about this delicacy long before now when I was working at an office years ago, this one would have brightened up my lunch breaks immensely.
I just love this smoked salmon onigirazu!
And I’m sure that you will adore is as well.
I have traveled in Asia quite a lot.
And in quite a lot of supermarkets this rice sandwich turns up. I was in Bangkok just a week ago and even there you could find it at the 7 Eleven stores everywhere!
So what makes them so popular?
I think it’s because onigirazu is a quite and light snack. And since it’s wrapped so tightly, it doesn’t take up a lot of space. By the time you’ve walked from point A to point B, it’s gone. 3 to 4 bites and you’re good to go for another hour before your tummy starts to rumble again.
I have to say that my onigirazu is much larger than the classic ones. I think I was just being a bit greedy and too generous with the filling. Anyway, just make them as small or as large as you want.
Smoked Salmon Onigirazu
I had a couple of slices of smoked salmon in my fridge.
But you can also use canned tuna, or pulled chicken instead for instance.
Or keep it all vegetarian and add raw vegetables or a creamy egg salad. I also love that sweet Japanese omelet in it. You can also find it in sushi a lot.
Great flavor contrasts!
Do you love smoked salmon and Japanese flavors?
Then also check out my miso soba noodle soup with smoked salmon and nori sushi!
- 1 large egg
- 1 sheet nori seaweed
- 3 oz smoked salmon (85 g), sliced
- 2 drops soy sauce
- 2 drops fish sauce
- 4,5 oz cooked sushi rice (125 g)
- 2 drops lemon juice or Japanese mirin
- a handful butter lettuce
- ½ tsp caster sugar
- ½ tsp vegetable oil
- Beat the egg, fish sauce, soy sauce, caster sugar, lemon juice (or mirin) and a pinch of pepper in a small bowl or cup.
- Add the vegetable oil to a small non-stick pan and place it over medium heat. Once the oil is warm, pour in the beaten egg.
- Don’t stir the egg. After 1 minute, place a lid over the pan and turn the heat low. Let the egg set for 3 to 4 minutes until the surface is cooked through.
- Then remove the omelet from the pan and let it cool on a clean plate. Place the nori on a clean chopping board. You can use a serving ring to assemble the sandwich or pile the ingredients neatly on top of each other. I use a serving ring (if you do too: using the serving ring, cut a circle out of the omelet first). Place half of the cooked rice on top of the nori. Shape it into a clean circle if you have no serving ring.
- With a knife or a pair of scissors cut the omelet into the right shape to fit the rice and place it on top.
- Divide the smoked salmon over the omelet covering it neatly.
- Then add the lettuce.
- And end with the rest oft he cooked rice. Make sure the sandwich is not too thick.
- Then brush the sides of the nori with a little water and fold the corners to the middle.
- Wrap the sandwich tightly in cling film.
- Place the sandwich in the fridge for at least an hour. Slice it in half and serve.