If you’re a fan of eating onigiri, or musubi as we call it in Hawaii, you’re going to love onigirazu. It’s basically a sushi roll in sandwich form! Instead of preparing it the traditional way, we incorporated the viral foldable tortilla hack from a few years back. The result is a packable, customizable, and delicious meal or snack. Here are some ideas to get you started.
CALIFORNIA-ROLL INSPIRED ONIGIRAZU
You don’t need a sushi rolling mat or even chopsticks to enjoy everything you love about California rolls when you make this onigirazu!
Note: You can use any mayonnaise you like, but we opted for Japanese mayo, which we find tangier. It’s available at most local grocery stores, or you can make your own!
Also, not everyone enjoys sushi rice, but if you do, feel free to use it instead of plain rice in these recipes. You can make the seasoning yourself or buy a seasoning packet from the grocery store or an Asian market.
Ingredients
- 4 sticks imitation crab, shredded
- 1 Tbsp. Japanese mayonnaise
- Salt and pepper to taste (optional)
- 2 7.5 x 8.5-sheets nori
- 1 cup cooked rice (we used brown)
- 1 small avocado, pitted and sliced
Instructions
In a small bowl, add shredded imitation crab and mayo. Mix until incorporated. Add salt and pepper if desired.
Place the nori shiny side down. Starting from the left side of the nori, use kitchen shears or knife to cut halfway through the middle.
Add half the crab mayo mixture to the top left quadrant (the section directly above the cut line). Add half the sliced avocado to the top right quadrant. Add the rice to the bottom right quadrant. Add half the sliced cucumbers to the bottom left quadrant.
Repeat for the second piece of nori and ingredients.
That’s it! Enjoy now or pack for later. Since the mayonnaise is perishable, be sure to store sushi sandwich in the refrigerator or temporarily in an insulated lunchbox with an ice pack.
TUNA MAYO ONIGIRAZU
While I enjoy eating tuna mayo gunkan, the sushi that comes in pairs and is supposed to look like little battleships, they’re not very filling or satisfying. However, turning it into a tuna mayo onigirazu transforms it into a meal!
Ingredients
- 1 5-oz. can tuna in water, drained
- 2 Tbsp. mayonnaise
- Salt and pepper to taste (optional)
- 2 7.5 x 8.5-sheets nori
- 1 cup cooked rice (we used brown)
- 1 small cucumber, sliced
- 10 slices takuan (pickled daikon radish)
Note: If you can’t find takuan at the grocery store, you can make your own!
Instructions
In a small bowl, mix tuna and mayo until well incorporated. Add salt and pepper if desired.
Place the nori shiny side down. Use kitchen shears or knife to cut halfway through the middle.
Add half the tuna mayo mixture to the top left quadrant (the section directly above the cut line). Add half the takuan to the top right quadrant. Add the rice to the bottom right quadrant. Add half the sliced cucumbers to the bottom left quadrant.
Fold the top left quadrant (tuna mayo) to the right on top of the takuan. Then fold down on top of the rice. Finally, fold left onto the cucumbers.
Repeat for the second piece of nori and ingredients.
Just like the California roll-inspired wrap, there’s mayo, so store in the refrigerator or temporarily in an insulated lunchbox with an ice pack.
Pack it up, pack it in
If deciding what to eat for lunch, especially during the workweek, seems overwhelming, don’t worry, you’re not alone. We have some easy, delicious, and nutritious recipes that will make lunch a highlight of your day!
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