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    All About Onigirazu

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    che hablo
    Onigirazu is a Japanese rice ball that is not squeezed tightly into a shape like a traditional onigiri. It involves spreading rice in a flat layer and topping it with multiple fillings that are wrapped with nori seaweed, like a sandwich. Onigirazu became popular in recent years due to manga artist Tochi Ueyama featuring it in his comic books in the 1990s. Its appeal lies in being able to add more fillings than onigiri in one bite, being easy to assemble without messy hands, and allowing creative fillings beyond what fits in onigiri.

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    All About Onigirazu

    Uploaded by

    che hablo
    26 views2 pages
    Onigirazu is a Japanese rice ball that is not squeezed tightly into a shape like a traditional onigiri. It involves spreading rice in a flat layer and topping it with multiple fillings that are wrapped with nori seaweed, like a sandwich. Onigirazu became popular in recent years due to manga artist Tochi Ueyama featuring it in his comic books in the 1990s. Its appeal lies in being able to add more fillings than onigiri in one bite, being easy to assemble without messy hands, and allowing creative fillings beyond what fits in onigiri.

    Original Description:

    Onigiratzu Recipe

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    Onigirazu is a Japanese rice ball that is not squeezed tightly into a shape like a traditional onigiri. It involves spreading rice in a flat layer and topping it with multiple fillings that are wrapped with nori seaweed, like a sandwich. Onigirazu became popular in recent years due to manga artist Tochi Ueyama featuring it in his comic books in the 1990s. Its appeal lies in being able to add more fillings than onigiri in one bite, being easy to assemble without messy hands, and allowing creative fillings beyond what fits in onigiri.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    26 views2 pages

    All About Onigirazu

    Uploaded by

    che hablo
    Onigirazu is a Japanese rice ball that is not squeezed tightly into a shape like a traditional onigiri. It involves spreading rice in a flat layer and topping it with multiple fillings that are wrapped with nori seaweed, like a sandwich. Onigirazu became popular in recent years due to manga artist Tochi Ueyama featuring it in his comic books in the 1990s. Its appeal lies in being able to add more fillings than onigiri in one bite, being easy to assemble without messy hands, and allowing creative fillings beyond what fits in onigiri.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    What does 

    Onigirazu mean?

    The name Onigirazu comes from Japanese rice ball – Onigiri (おにぎり) or sometimes called Omusubi (おむ
    すび).

    Onigiri

    Onigiri is a great healthy choice for lunch or snack. It is made of the rice formed into the traditional triangle,
    round, or cylinder shape with hands. Usually the rice ball is filled with pickled plum (umemboshi), soy sauce
    seasoned bonito flakes (okaka), or other kinds of fillings, and then wrapped with nori seaweed.

    The word “Onigiri” comes from “Nigiru“, which means to squeeze or hold tightly in Japanese. When you do
    NOT squeeze tightly, we say “Nigiranai” or “Nigirazu“.

    So Onigirazu is the rice ball (Onigiri) that is NOT squeezed tightly into the traditional shape (Nigirazu).

    The Onigirazu History

    Although Onigirazu became a huge trend last year, it had been introduced 25 years ago by a manga artist Tochi
    Ueyama in his manga (Japanese comic books) “Cooking Papa“.

    In his food manga, the main character, a dad and salary-man, likes to cook for his family. Ueyama named this
    dish “Onigirazu”and introduced it in his comic books when he saw his wife making a new style of Onigiri.

    In fall 2014, the most popular Japanese recipe sharing site, Cookpad, had a feature on Onigirazu recipes. Since
    then, this recipe was revived and it became a popular search word, especially among housewives who make
    their husband and children’s lunches.

    What’s So Special About Onigirazu?

    It has 3 big appealing features that caught everyone’s attention and stayed popular.

    1. More fillings; make it into a meal!

    It can be stuffed with much more fillings than Onigiri.

    Onigiri tends to include one kind of filing, but Onigirazu usually has more than 2-3 kinds of fillings! With a
    main dish filling like Bulgogi and Tonkatsu, you can get carb (rice), protein (meat), and veggies (lettuce) in one
    bite!

    2. No more mess; easy to assemble!

    When you make this delicious dish, you wrap the rice with nori sheet. Therefore, you don’t have to wet your
    hands and form rice into a rice ball. While Onigiri takes practice and some skill to make, Onigirazu is very
    simple to assemble, just like a sandwich!

    3. Endless creative fillings!

    Most people stick with traditional filling when it comes to Onigiri because of limited filling space. However,
    people are very creative and put unconventional fillings in Onigirazu like ham, cheese, egg, fried chicken, and
    grilled meat.

    Onigirazu also use various condiments like ketchup, Tonkatsu sauce, mayonnaise for spreads which is not
    common for Onigiri.
    5 Tips To Make Perfect Onigirazu

    1. Spread the rice into square shape

    Place a nori sheet with a corner pointing up. Try to evenly spread the rice into a square shape in the center of nori. Don’t
    forget to leave some space around the rice for easy wrapping.

    2. Put the rice and fillings in thin layer

    Make sure to place the fillings in single/thin layers and stack them on top of previous one, avoid empty spaces. When you
    place ingredients, think about the cross-section view after you cut in half. Work with small amount of fillings so that it’s
    easier to wrap.

    3. Mark which side you would cut in half

    If your fillings are placed in a single layer on top of another, you don’t need to worry about this tip (like lettuce, cheese,
    ham etc).

    If you place multiple ingredients, it’s important to remember which side you’d need to cut in half before you finish
    wrapping with nori (and can’t see inside!).

    In above diagram, we need to cut along the pink line so that all the fillings with different colors will be visible from cross-
    section. A trick to remember? Mark the cutting line with a piece of ingredient (I used a stick of carrot).

    4. Flip and rest for 5 minutes

    Fold each corner of nori sheet tightly around the layers of rice and fillings at the center. Wrap tightly with plastic wrap and
    flip over, seam side down. The steam from the rice will moisten nori sheet and bind all the ingredients well together.

    5. Wet your sharp knife

    Use a sharp knife to cut it in half. If you run water on your knife before cutting in half, the rice and nori won’t stick to your
    knife and cross-section will be clean.

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