‘Onigirazu’ can be translated as ‘not shaped by hands’. Compared to ‘Onigiri’ (Japanese Rice Ball) that is shaped into a ball or a triangle by hands, ‘Onigirazu’ is shaped into a flat square and wrapped with Nori. This new food has no rule at all about the filling. You can use whatever you like. This can be a perfect lunch for you and your family members, especially for children. Why don’t you try it today?


Warm Cooked Japanese Short Grain Rice

Filling Suggestions

A. Teriyaki Chicken & Shiso
B. ‘Goma-ae’ Spinach & Scrambled Egg
C. Tuna Mayo & Cucumber
D. Tuna Soboro & Scrambled Egg

  1. Place thin layer of Cooked Short Grain Rice in the centre of a Nori sheet, shape it into a square so that it would be easy to wrap.
  2. Place the filling of your choice.
  3. Cover with another layer of Rice. Then press down the layers keeping the square shape. Use a piece of plastic warp to prevent the rice sticks to your hands
  4. Fold in a corner and its opposite side corner, then another corner and its opposite side corner to make a square shape. Turn it over, then the moisture will help the corners stick together.
  5. Pack the ‘Onigirazu’ as it is or cut in half and pack for your lunch.

A. Teriyaki Chicken & Shiso *1 serving
Season 1 Chicken Thigh Fillet with Salt. Combine 1 teaspoon Sugar, 2 teaspoons Soy Sauce and 1 teaspoon Mirin in a small bowl. Heat a small mount of Oil and cook chicken. When cooked, add the sauce and cook until the sauce is almost gone. 2 to 3 Shiso leaves will add fantastic flavour to Teriyaki Chicken.

B. ‘Goma-ae’ Spinach & Scrambled Egg *1 serving
Place a handful of Baby Spinach in a colander, pour over boiling water, then cool with cold water. Squeeze to remove excess water. Combine 1 teaspoon Ground Toasted Sesame Seeds, 1/2 teaspoon Sugar and 1 teaspoon Soy Sauce, and combine with Spinach. Scrambled Egg can be seasoned with Salt.

C. Tuna Mayo & Cucumber *1 serving
Drain a 95g Canned Tuna and remove excess liquid. Add 1 tablespoon Japanese Mayonnaise, Salt & Pepper and mix well. Cucumber slices can be seasoned with Salt, then dried as water comes out.

D. Tuna Soboro & Scrambled Egg *1 serving
Whisk 1 Egg, lightly season with Salt & Pepper, cook into scrambled Egg in a small frying pan, and transfer to a plate. Add drained 1/2 of 95g Canned Tuna to the pan, season with 1/2 teaspoon Sugar and 1 teaspoon Soy Sauce. Add some Ground Chilli OR Chilli Flakes if you like it.

*Other Filling Ideas: Grilled Salted Salmon, Ham & Cheese, Fried Fish, Stir-fried Veggies, Hamburg Steak, Chicken ‘Soboro’, Dry Curry, Chicken Nuggets, etc.