Ingredients:

2 cups cooked Japanese short-grain rice, slightly cooled
2 sheets nori (seaweed)
1/4 teaspoon salt
1 tablespoon toasted sesame seeds
Fillings of your choice, such as:
- Cooked salmon, flaked
- Tuna salad
- Teriyaki chicken, sliced
- Fried egg
- Cucumber, sliced
- Avocado, sliced
- Lettuce, shredded
- Sriracha mayonnaise
- Wasabi mayonnaise
- Pickled ginger

Instructions:

Place one sheet of nori on a clean work surface. Season the rice with salt and sesame seeds. Spread half of the rice in a thin layer over the nori, leaving a 1-inch border on all sides.
Add your desired fillings to the center of the rice.
Top with the remaining rice and spread it out evenly.
Fold the bottom edge of the nori up over the fillings.
Fold the left and right edges of the nori over the fillings.
Wet your fingers with water and moisten the top edge of the nori.
Fold the top edge of the nori down over the fillings to seal the sandwich.
Cut the sandwich in half with a sharp knife.
Repeat steps 1-8 with the remaining sheet of nori and rice.
Serve immediately.

For easier shaping, you can use a plastic wrap to help you fold the onigirazu. Simply place the sandwich on a piece of plastic wrap and fold the plastic wrap over the sandwich as you fold the nori.

If you are using wet fillings, such as cucumber or avocado, be sure to pat them dry before adding them to the sandwich. This will help to prevent the rice from becoming soggy.

Onigirazu can be stored in the refrigerator for up to 2 days. However, it is best to eat them fresh for the best flavor and texture.

Enjoy! 😋😋

2 cups cooked Japanese short-grain rice, slightly cooled
2 sheets nori (seaweed)
1/4 teaspoon salt
1 tablespoon toasted sesame seeds
Fillings of your choice, such as:
- Cooked salmon, flaked
- Tuna salad
- Teriyaki chicken, sliced
- Fried egg
- Cucumber, sliced
- Avocado, sliced
- Lettuce, shredded
- Sriracha mayonnaise
- Wasabi mayonnaise
- Pickled ginger

Place one sheet of nori on a clean work surface. Season the rice with salt and sesame seeds. Spread half of the rice in a thin layer over the nori, leaving a 1-inch border on all sides.
Add your desired fillings to the center of the rice.
Top with the remaining rice and spread it out evenly.
Fold the bottom edge of the nori up over the fillings.
Fold the left and right edges of the nori over the fillings.
Wet your fingers with water and moisten the top edge of the nori.
Fold the top edge of the nori down over the fillings to seal the sandwich.
Cut the sandwich in half with a sharp knife.
Repeat steps 1-8 with the remaining sheet of nori and rice.
Serve immediately.

For easier shaping, you can use a plastic wrap to help you fold the onigirazu. Simply place the sandwich on a piece of plastic wrap and fold the plastic wrap over the sandwich as you fold the nori.

If you are using wet fillings, such as cucumber or avocado, be sure to pat them dry before adding them to the sandwich. This will help to prevent the rice from becoming soggy.

Onigirazu can be stored in the refrigerator for up to 2 days. However, it is best to eat them fresh for the best flavor and texture.

Enjoy! 😋😋