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. Today I used leftover Sushi Rice to make this delicious Smoked Salmon ‘Onigirazu’. Creamy Cheese and Smoked Salmon are absolutely great fillings.
1 sheet Sushi Nori
1 serving Sushi Rice (Japanese Short Grain Rice) *You can used unseasoned Cooked Short Grain Rice if you prefer
Cottage Cheese OR Cream Cheese
Dill *fresh OR dry
A few thin slices Onion
Salad Vegetables *e.g. Lettuce, Cucumber, etc.
- Place thin layer of Sushi Rice in the centre of a Nori sheet, shape it into a square so that it would be easy to wrap.
- Place some Salad Vegetables, then creamy Cottage Cheese or Cream Cheese, and add some Dill and Onion. Top with Smoked Salmon.
- Cover with another layer of Rice and press down the layers keeping the square shape. Use a piece of plastic warp to prevent the rice sticks to your hands.
- 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.
- Enjoy the ‘Onigirazu’ as it is or cut in half.
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