RECIPE: Furikake & Rakkyo Onigirazu (Japanese Seasoning & Scallion Sushi Sandwich)
Compact and filling, this onigirazu (sushi sandwich) is perfect to pack for a picnic or lunch on the go. White rice is combined with sweet and tangy pickled rakkyo (Japanese scallion), savory salmon furikake and slices of juicy tomato, then wrapped in crisp nori to create an elevated rice ball.
Servings: 1
Ingredients:
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90g (~½ cup) rice, cooked and cooled
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1 sheet of Nori (Seaweed) Sheet
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30g (~¼ cup) Sweet Vinegar Pickled Rakkyo (Japanese Scallion)
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½ Tbsp Sweet Vinegar Pickled Rakkyo (Japanese Scallion) pickling liquid
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1 Tbsp mayonnaise
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1-2 slices tomato
Instructions:
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Lay the nori sheet flat (shiny side down) on a clean workspace. Use kitchen scissors to cut a vertical slit in the nori, stopping halfway up to create four sections.
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In a small bowl, combine the cooked rice with the Sweet Vinegar Pickled Rakkyo pickling liquid. In another small bowl, mix the Salmon & Ume Furikake with the mayonnaise.
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Divide the seasoned rice between the 2 left sections of nori (leave the right sections empty) and spread into an even layer leaving a little space around the edges of each section.
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Spread the furikake and mayonnaise mixture on the bottom right section of nori. Place the rakkyo slices on the top right section and layer the tomato slices on the top left rice section. Leave the bottom left section with just rice.
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To fold, first lift and fold the bottom right section up and onto the top right section. Then, fold the new top right section over onto the top left section. Finally, fold the new top left section down onto the bottom left section.
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Tightly wrap in plastic wrap. To serve, cut in half using the tip of a sharp, wet knife and peel back the plastic wrap as you eat to keep the onigirazu together.