Onigirazu!! & Half Size Version Recipe by rinatu
This recipe is translated from Cookpad Japan. See original: おにぎらず！！＆ハーフ Onigirazu!! & Half-Size Version Cooking Instructions 1 Drizzle a little soy sauce over the bonito flakes. Pit and break up the umeboshi. Sprinkle a little salt over the nori sheet. 2 Spread a thin layer of rice over the nori, then scatter the seasoned bonito flakes on top. 3 Add another layer of rice on top, then sprinkle with a little more salt. 4 Fold the corners of the nori over and press gently with your hands, then flip it over. (The steam will help the corners stick.) 5 Do the same with the umeboshi filling. 6 Let both rice balls rest after flipping them over. Then cut in half and serve on a plate. 7 Try adding your favorite fillings like salmon flakes or seasoned ground meat. These are great for lunchboxes too! 8 How about the half-size version? Use hand roll nori sheets and just fold them in half, following the same steps. 9 For the half-size, sprinkle salt on the nori, add rice, sliced cheese, soy sauce, and, if you like, shiso leaves. Fold in half. Mayonnaise also goes well! 10 If you add too much rice or filling to the half-size, it might spill out, so wrapping it in plastic wrap can help. It's easy to eat on the go and keeps your hands clean! 11 Tip: To keep the filling from spilling out without using plastic wrap, don't spread the rice all the way to the edges. Use just enough rice so you can see the nori through it, and place the filling on one side only. 12 If you press the edges of the nori together, the rice won't fall out. You can also shape it like a triangle if you want! 13 For a sushi rice version, see ID:17952683. Please check it out too! 14 On September 29, 2014, this recipe was featured in Cookpad News. I'm so happy! Thank you for your support! 15 User Kurikuri made these with quarter-size nori sheets. This might be great for kids or anyone with a small appetite. I want to try it too since I don't eat much! 16 On October 27, 2014, this recipe was featured again in Cookpad News. I'm so surprised and excited! 17 Update: I used to wipe my knife with a damp paper towel when cutting, but thanks to advice from Koumasa-mam and Cook Ako, 18 If you cut the onigirazu while it's still wrapped in plastic, the cross-section looks really nice. Plus, you can carry it as is! Thanks for the tip! 19 This recipe was also featured in a Cookpad book! I'm so happy—it's a treasure! 20 Thank you, everyone! 21 I was so surprised that the sushi rice version was also featured! 22 I'll suggest some more filling ideas—please try them if you like! Pork Soboro ID17966451 Dry Curry ID17582532 23 Flat Omelet ID18083116 Bell Pepper Miso ID17654420 Mentaiko Furikake ID18870603 24 Ham, Cheese & Natto ID17514741 Nameko Mushrooms ID17905605 Three-Color Kinpira ID17664880 25 Goya Tsukudani ID617527 Myoga Miso ID17829313 Hope you enjoy these! 26 Recently, I've seen nori sheets made especially for onigirazu. Apparently, you don't need to add salt to these—so interesting! 1 Drizzle a little soy sauce over the bonito flakes. Pit and break up the umeboshi. Sprinkle a little salt over the nori sheet. 1 Drizzle a little soy sauce over the bonito flakes. Pit and break up the umeboshi. Sprinkle a little salt over the nori sheet. 2 Spread a thin layer of rice over the nori, then scatter the seasoned bonito flakes on top. 2 Spread a thin layer of rice over the nori, then scatter the seasoned bonito flakes on top. 3 Add another layer of rice on top, then sprinkle with a little more salt. 3 Add another layer of rice on top, then sprinkle with a little more salt. 4 Fold the corners of the nori over and press gently with your hands, then flip it over. (The steam will help the corners stick.) 4 Fold the corners of the nori over and press gently with your hands, then flip it over. (The steam will help the corners stick.) 5 Do the same with the umeboshi filling. 5 Do the same with the umeboshi filling. 6 Let both rice balls rest after flipping them over. Then cut in half and serve on a plate. 6 Let both rice balls rest after flipping them over. Then cut in half and serve on a plate. 7 Try adding your favorite fillings like salmon flakes or seasoned ground meat. These are great for lunchboxes too! 7 Try adding your favorite fillings like salmon flakes or seasoned ground meat. These are great for lunchboxes too! 8 How about the half-size version? Use hand roll nori sheets and just fold them in half, following the same steps. 8 How about the half-size version? Use hand roll nori sheets and just fold them in half, following the same steps. 9 For the half-size, sprinkle salt on the nori, add rice, sliced cheese, soy sauce, and, if you like, shiso leaves. Fold in half. Mayonnaise also goes well! 9 For the half-size, sprinkle salt on the nori, add rice, sliced cheese, soy sauce, and, if you like, shiso leaves. Fold in half. Mayonnaise also goes well! 10 If you add too much rice or filling to the half-size, it might spill out, so wrapping it in plastic wrap can help. It's easy to eat on the go and keeps your hands clean! 10 If you add too much rice or filling to the half-size, it might spill out, so wrapping it in plastic wrap can help. It's easy to eat on the go and keeps your hands clean! 11 Tip: To keep the filling from spilling out without using plastic wrap, don't spread the rice all the way to the edges. Use just enough rice so you can see the nori through it, and place the filling on one side only. 11 Tip: To keep the filling from spilling out without using plastic wrap, don't spread the rice all the way to the edges. Use just enough rice so you can see the nori through it, and place the filling on one side only. 12 If you press the edges of the nori together, the rice won't fall out. You can also shape it like a triangle if you want! 12 If you press the edges of the nori together, the rice won't fall out. You can also shape it like a triangle if you want! 13 For a sushi rice version, see ID:17952683. Please check it out too! 13 For a sushi rice version, see ID:17952683. Please check it out too! 14 On September 29, 2014, this recipe was featured in Cookpad News. I'm so happy! Thank you for your support! 14 On September 29, 2014, this recipe was featured in Cookpad News. I'm so happy! Thank you for your support! 15 User Kurikuri made these with quarter-size nori sheets. This might be great for kids or anyone with a small appetite. I want to try it too since I don't eat much! 15 User Kurikuri made these with quarter-size nori sheets. This might be great for kids or anyone with a small appetite. I want to try it too since I don't eat much! 16 On October 27, 2014, this recipe was featured again in Cookpad News. I'm so surprised and excited! 16 On October 27, 2014, this recipe was featured again in Cookpad News. I'm so surprised and excited! 17 Update: I used to wipe my knife with a damp paper towel when cutting, but thanks to advice from Koumasa-mam and Cook Ako, 17 Update: I used to wipe my knife with a damp paper towel when cutting, but thanks to advice from Koumasa-mam and Cook Ako, 18 If you cut the onigirazu while it's still wrapped in plastic, the cross-section looks really nice. Plus, you can carry it as is! Thanks for the tip! 18 If you cut the onigirazu while it's still wrapped in plastic, the cross-section looks really nice. Plus, you can carry it as is! Thanks for the tip! 19 This recipe was also featured in a Cookpad book! I'm so happy—it's a treasure! 19 This recipe was also featured in a Cookpad book! I'm so happy—it's a treasure! 20 Thank you, everyone! 20 Thank you, everyone! 21 I was so surprised that the sushi rice version was also featured! 21 I was so surprised that the sushi rice version was also featured! 22 I'll suggest some more filling ideas—please try them if you like! Pork Soboro ID17966451 Dry Curry ID17582532 22 I'll suggest some more filling ideas—please try them if you like! Pork Soboro ID17966451 Dry Curry ID17582532 23 Flat Omelet ID18083116 Bell Pepper Miso ID17654420 Mentaiko Furikake ID18870603 23 Flat Omelet ID18083116 Bell Pepper Miso ID17654420 Mentaiko Furikake ID18870603 24 Ham, Cheese & Natto ID17514741 Nameko Mushrooms ID17905605 Three-Color Kinpira ID17664880 24 Ham, Cheese & Natto ID17514741 Nameko Mushrooms ID17905605 Three-Color Kinpira ID17664880 25 Goya Tsukudani ID617527 Myoga Miso ID17829313 Hope you enjoy these! 25 Goya Tsukudani ID617527 Myoga Miso ID17829313 Hope you enjoy these! 26 Recently, I've seen nori sheets made especially for onigirazu. Apparently, you don't need to add salt to these—so interesting! 26 Recently, I've seen nori sheets made especially for onigirazu. Apparently, you don't need to add salt to these—so interesting! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt Pop, Pop, Popovers! Rugelach-Cinnamon Walnut, Almond and Plum Jam Gluten-Free Girl Scouts Brown Rice Spaghetti with Walnut cream sauce Caprese Panini Fettuccine Alfredo Shrimp Cocktail Easy & delicious Apple Crumble Tuna Melt