Folding Onigiri (Onigirazu) - Noriko's Kitchen - Japanese Cooking 101

By Japanese Cooking 101 · 25 min

Ingredients

Instructions

1. Make the carrot salad: peel and very thinly slice the carrot, then cut into very thin sticks. Mix the carrot with the sugar, rice vinegar and salt in a bowl, let sit for 5 to 10 minutes, and set aside.
2. Mix the tuna, mayonnaise and salt in another bowl and set aside.
3. Beat the eggs with a pinch of salt. Heat a frying pan with 1 teaspoon of oil over medium heat and wipe off excess oil with paper towel. Pour in half the egg mixture, shape it into a square, flip and cook for a few seconds. Repeat to make a second egg square.
4. Cut a sheet of nori from the middle of one edge toward the centre, giving four quarters. Spread 3 tablespoons of rice into a thin square about 3 inches (7.5 cm) wide in the bottom left quarter, leaving a 1/2 inch (about 1 cm) border. Repeat with rice in the top left quarter.
5. Place lettuce and carrot salad in the bottom right quarter, and a fried egg square and tuna salad in the top right quarter, each leaving a 1/2 inch border.
6. Fold the bottom right quarter onto the egg and tuna and press gently. Fold these two quarters left onto the rice in the top left quarter, then fold that onto the rice in the bottom left quarter to form a thick square.
7. Wrap in plastic and rest for a few minutes, then cut in half and remove the plastic. Repeat for the second onigiri.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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