Known for their quirky food innovations and flavours, the Japanese have once again struck the culinary world by putting a new twist on the classic onigiri! Imagine a sandwich with seaweed instead of bread – this is known as “Onigirazu”  
There are many ways to enjoy this quirky new dish – pair it with succulent slices of pork collar infused with teriyaki sauce, along with a perfectly fried egg and a refreshing piece of lettuce. Then cover it with rice, shape it into a square  and cling wrap it tightly. Let it rest for 10 minutes and you are all ready to dig in.
Like any sushi dish, rice plays a huge role. For light, fluffy brown rice and less cooking time, we used Kinmemai Better Brown Rice. With their advanced buffing technology, the outer wax layer is gently removed, giving the brown rice grains a smoother texture while preserving all its vitamins and nutrients.
Don’t miss out on these super simple rice ‘sandwiches’.  Beef them up with your favourite fillings for the ultimate to-go snack!
To find out more, go to http://www.kinmemai.com!

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300g Kinmemai Brown Better
450ml water
250g pork collar slices
100g white onion
6 eggs
1head Coral lettuce
Nori sheets
1tbsp sesame seeds
2tbsp oil
½tsp salt
Teriyaki Sauce:
50ml soya sauce
50ml sake
50ml mirin
30g sugar
1tsp ginger juice
1tsp cornflour
2tsp water
Crabstick With Ebiko Onigirazu
10crab sticks
1 avocado
100g Tobiko
60g Mayonnaise
Spam With Egg Onigirazu
4slices spam
2 eggs
Coral Lettuce



Cook 300g Kinmemai better brown as per cooking instruction with 450ml water. Do not wash the rice.
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Combine 50ml soya sauce, 50ml sake, 50ml mirin, 30g sugar and 1 tsp ginger juice in a small pot. Simmer for 2 minutes.
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Mix 1 tsp cornflour with 2 tsp water.
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Thicken sauce with cornstarch solution. Turn off heat and set aside.
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Slice 100g white onion thinly.
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Heat 1 tbsp oil on medium heat.
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Saute sliced onions until soft.
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Add in 250g pork collar.
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Saute until pork is 80% cooked.
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Pour in teriyaki sauce. Continue to cook until sauce thickens.
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Mix in 1 tbsp toasted sesame seeds.
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Dish out and set aside.
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Fry sunny side up eggs and set aside.
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Place 1 nori sheet on top of a square cling wrap.
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Sprinkle a pinch of salt onto the nori sheet.
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Place 2 to 3 tbsp spoon of rice in the centre of the nori sheet.
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Top with teriyaki pork collar, followed by a fried egg and a piece of lettuce.
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Cover evenly with rice.
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Fold two sides of the seaweed to the centre.
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Fold the top and bottom corners.
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Turn over and fold tightly with the cling wrap.
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Rest it for 10 minutes.
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Cut the rice sandwich in half and serve.
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For variations of onigirazu, you can use Crab stick with Tobiko and Spam with egg onigirazu fillings.
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