Do you know Onigiraju, this simple, fresh and transportable maki-burger? Here is the recipe

Easy to cook, practical to take away without a hitch, impressive to present (for a takeaway, a picnic, or to dazzle your colleagues on your lunch break), these burger-makis are best eaten fresh, making them perfect for summer. Perfect, and more if you want.

Welcome to this new issue of “Anthony Can’t Stop Telling His Life Story When It Comes to Food,” after the red onion ritual that changed my transit, then my love of flowers that inspired the creation of mocktails. In short, I forget to eat. I love to cook for others, but I hate to do it only for myself: it saddens me deeply. So I set alarms on my cell phone to remind me to eat, or invite people over for lunch or dinner as soon as possible. My other trick is to cook my own recipes that I find very fun: Breton pancakes, spring rolls, wraps. My latest find is Anigiraju!

How to make Onigiraju
Uncontracted photo of what your onigirazus might look like © YouTube screenshot Chez Jigmé.

What is an onigiraju, this delicious, fresh, and easy to transport “burger-maki”?

It is a type of Japanese rice sandwich, found in many street food stalls in Asia and beyond.Which can be roughly summed up as a perfect mix between maki, onigiri and burger (I also had my bao-burger period, but it’s much longer and more complicated, so I won’t tell you).

Onigiraju is quick and easy to cook, visually appetizing, can be refrigerated for days, and above all, practical for transportation. for lunch at the office (and show up with him in front of his colleagues). Lunch box) or a picnic. That’s how it is Eating cold is more enjoyable when you don’t necessarily want to enjoy something hot, which often happens in the summer For example.

Basically, layering results: nori sheets, rice, garnishes (carrots, cucumbers, baby spinach, Taifun’s delicious curry-mango tofu, and red onion pickles, for example, which I do all the time), rice again. , and re-nori.

Anyway, let’s get to the preparation of the onigiraju.

Basic ingredients for the 4 Onigirajas

  • 400 grams of sushi rice
  • 60ml or 4 tbsp rice vinegar (or apple cider vinegar works)
  • 2 tablespoons sweetener (white, cane, coconut sugar, xylitol, honey, maple, or agave syrup: whichever sweetener is right for you)
  • 1 teaspoon salt (or soy sauce, or tamari)
  • Raw vegetables of your choice (eg avocados, carrots, cucumbers, red cabbage and lettuce)
  • Protein (for example, tofu, white or red beans or chickpeas, or eggs cooked in an omelet)
  • Plastic cling film such as cellophane or bee wrap
Onigirazas are cooking ingredients
Possible ingredients to cook a delicious onigiraju. © YouTube screenshot Chez Jigmé.

Easily succeed in sushi rice, cooking and seasoning

First, we choose good Japanese rice (It’s readily available in Asian or organic stores or in the “world cuisine” section of conventional convenience stores): Its high starch content helps it become just the right amount of glue. Alternatively, risotto rice can do the trick. Otherwise, basmati rice can help, but don’t cry if it doesn’t hold up well.

Then we wash it at least 3 times. In a large bowl, place your rice and rub it roughly between your hands, pouring water over it and emptying the water, before repeating the operation two more times. People who don’t wash their rice, I can’t trust them, I don’t want to know anything.

Then, the washed and coarsely drained rice is transferred to a saucepan to cover with 400 ml of water. (If you’re too lazy to measure: cover rice + 1 cup of water, or calculate 4 volumes of water for 4 volumes of rice). Cover and cook on high heat. Once boiling, reduce heat to medium for 15 minutes, then turn off heat. Once cooked, it’s important to let it rest covered for another 10 minutes!

While the rice is resting, take the opportunity to prepare the spices. Basically, 4 tablespoons of vinegar (like I a miserly The king of optimization, I take the juice from my pickles, it gives the rice a pink tinge, I love it), 2 tablespoons of sweet, 1 teaspoon of salt (or one tablespoon of soy sauce or tamari) and mix on low heat for 2-3 minutes.

Then we put the rested rice in a large dish (gratin dish type) or a salad bowl, pour the vinegar seasoning and mix with a large flat spatula, and let it cool and it’s ready! If you have successfully cooked your rice, the hardest part is now behind you.

Steps to make onigirasas

The technique of folding nori seaweed sheets for an onigiraju that holds up well
The technique of folding nori seaweed sheets for an onigiraju that holds up well. © YouTube screenshot Chez Jigmé.

Prepare the fillings so that they fit well in a flat sandwich. So cut into strips what will benefit: your raw vegetables (cucumbers, carrots, red cabbage, pickles, avocados), your proteins (legumes, tofu, omelets, marinated raw fish or others), and anything else you like. by doing

Spread cling film (cellophane) or your bee wrap on your work surface A little larger than the size of your seaweed sheet. Place your nori on top. In the center of it (about 1/4 of the surface), place a layer of rice, followed by a bit of all your toppings. Then cover with another layer of rice. Then, fold the nori over your rice sandwich. It doesn’t need to be completely folded as you will then wrap the whole thing tightly in cellophane or bee wrap. Goal: The moisture in the fillings and rice “seals” the nori, so it won’t reveal itself unless it’s wrapped in cling film.

Once your little onigirazu is made, it’s important to let it rest in its film for at least 15 minutes. To work magic. And it’s ready to eat! All you have to do is remove the film and cut it in half to reveal the inside.

It is important to keep your onigirazu tightly wrapped in cellophane or beeswax
It is important to keep your onigirazu tightly wrapped in cellophane or beeswax. © YouTube screenshot Chez Jigmé.

2 videos to better visualize how to successfully cook onigirajas

To better visualize how to cook onigirajasThis video by a vegetarian and gourmet YouTuber is particularly instructive and inspiring (note the technique of using a quarter of nori seaweed as a guide to know where our filling can occupy when making the onigiraju).

Otherwise, this video by Chez Jigum goes over the dessert pretty quickly, but gives other ideas for fillings if you’d like:

Now it’s up to you to enjoy!


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Photo credit: © YouTube screenshot by Chase Zigme.

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