Onigirazu Recipe saved my lunch routine more times than I can count. I stack warm sushi rice, crunchy veg, and juicy fillings inside a nori “sandwich,” then slice it clean for that wow cross-section. I keep the process simple, fast, and totally customizable. You’ll nail it on your first try, then start riffing like a pro.
Easy Onigirazu Japanese Rice Sandwich Recipe
You can pack onigirazu for lunch, road trips, or late-night snacks without fuss. The sushi rice keeps everything together, and the nori adds that savory snap you crave. You can swap fillings based on your mood or what sits in your fridge. I reach for it when I want big flavor with low-stress prep.
Ingredients You’ll Need
The rice
- 2 cups short-grain Japanese rice (uncooked)
- 2 1/2 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon fine salt
Assembly
- 4 full sheets nori (8 if you prefer double layers)
- Bowl of water for your hands
- Plastic wrap for shaping
Fillings (mix and match)
- 1 can tuna + 2–3 tablespoons Kewpie mayo + pinch of salt, pepper, and a squeeze of lemon
- 1 cup cooked teriyaki chicken or leftover rotisserie chicken
- Spam or bacon, pan-seared
- Crispy tofu or tofu katsu
- Fried egg or tamagoyaki slices
- Avocado, cucumber sticks, shredded carrot, or lettuce
- Kimchi, pickled daikon, or pickled ginger
- Furikake, toasted sesame seeds, scallions
- Soy sauce or a little teriyaki sauce for drizzling
How to Make Onigirazu
- Rinse the rice until the water runs mostly clear. Cook the rice in a rice cooker or on the stove with the measured water.
- Stir the rice vinegar, sugar, and salt until the sugar dissolves. Fluff the hot rice into a bowl and fold in the seasoning. Let the rice cool until warm, not hot.
- Set a square of plastic wrap on your board. Place a sheet of nori on top, rough side up, corners facing north-south-east-west like a diamond.
- Wet your hands. Scoop about 1/2 cup warm rice onto the center and press it into a compact square about 3–4 inches wide.
- Layer fillings over the rice in a flat stack. Keep juicy items in the middle and crispy items on top so they stay perky.
- Add another 1/2 cup rice on top and press gently to seal the fillings into a neat square.
- Fold the left and right corners of nori over the rice, then fold the top and bottom corners over to form a tidy parcel. Wrap snugly with plastic wrap.
- Let the onigirazu rest for 10–15 minutes so the nori softens and the rice sets. Repeat with the remaining sheets and fillings.
- Slice each parcel in half with a sharp, slightly wet knife. Wipe the blade between cuts for clean edges.
Variations I’ve Tried
- Tuna Mayo + Avocado + Cucumber: Classic, creamy, and crunchy with furikake for extra umami.
- Chicken Katsu + Shredded Cabbage + Tonkatsu Sauce: Big texture, huge flavor, very lunchbox-friendly.
- Spam + Egg + Scallion + Kewpie: Breakfast vibes that hit any time of day.
- Spicy Tofu + Kimchi + Sesame: Plant-powered with a punch.
- Salmon Flakes + Shiso or Basil + Pickled Daikon: Fresh, bright, and balanced.
- Teriyaki Mushroom + Avocado + Lettuce: Savory and juicy without meat.
Helpful Tips
- Cook the rice so each grain stays plump and slightly sticky, not mushy. A little bite keeps the sandwich tidy.
- Keep fillings fairly dry. Pat avocado and pickles, and drain tuna so the nori doesn’t tear.
- Aim for even, flat layers. Tall mounds cause blowouts when you fold.
- Double-layer the nori if you use very juicy fillings or a heavy protein.
- Use plastic wrap to press the parcel into sharp corners. That shape gives you cleaner slices and better stacking.
- Pack sauces inside the layers or brush a thin film on the rice. Skip big drizzles on the outside.
What to Serve with Onigirazu
I pair onigirazu with miso soup, crisp edamame, or a simple cucumber salad with rice vinegar and sesame. I also love a small fruit cup think oranges, grapes, or sliced mango for a fresh finish. For a bigger meal, add a quick seaweed salad or a thermos of green tea. Everything plays nice with the savory nori and seasoned sushi rice.
Mistakes to Avoid
- Using hot, wet fillings: Steam weakens nori and turns the rice soggy. Cool proteins and veggies before assembly.
- Overfilling: Massive stacks split at the seams. Keep layers modest and flat.
- Dry rice or cold rice at assembly: The folds won’t seal well. Use warm rice so the nori hugs the parcel.
- Sawing with a dull knife: You’ll squash the layers. Use a sharp, slightly wet blade and light pressure.
- Skipping seasoning: Plain rice tastes flat. Mix the vinegar, sugar, and salt into the rice while warm.
- Storing unwrapped: Air dries the rice. Keep each piece snug in plastic wrap or waxed paper.
Make-Ahead and Storage
My onigirazu packs like a champ, so I stash a few for easy lunches during the week.
Make-Ahead: Assemble onigirazu, wrap each piece tightly in plastic wrap, and chill for up to 24 hours. For meal prep, cook and season the sushi rice, prep fillings, and store everything separately so you can assemble fresh in minutes.
To Refrigerate: Keep wrapped onigirazu in an airtight container in the fridge for up to 2 days. Add delicate greens or avocado closer to serving for best texture.
Freezing: Freeze sturdier versions (chicken katsu, teriyaki chicken, spam) for up to 1 month. Skip fresh greens and raw cucumber for frozen batches. Thaw in the fridge overnight.
To Reheat: Eat at room temp, or warm protein-heavy versions. Heat in a skillet over low, in the oven or air fryer at 325–350°F for a few minutes, or microwave in short bursts. Let the nori soften again under the wrap before you eat.
Onigirazu (Japanese Rice Sandwich) Recipe
Ingredients
Instructions
- Lay a sheet of plastic wrap on a clean surface and place one nori sheet shiny side down.
- Spread 1 cup of cooked rice in the center of the nori, shaping it into a square.
- Layer with lettuce, chicken katsu or teriyaki chicken (if using), a fried egg (if using), avocado slices, and a drizzle of mayonnaise and soy sauce. Sprinkle with sesame seeds.
- Top with another 1 cup of rice, pressing gently to hold the fillings together.
- Fold each corner of the nori sheet toward the center to enclose the filling, forming a square parcel.
- Wrap the onigirazu tightly with the plastic wrap and let sit for 5 minutes to set.
- Cut in half with a sharp knife (knife can be moistened to avoid sticking) and serve.