Folding Onigiri is another way to make Onigiri (おにぎり) rice ball. In this way, you don’t have to hold and shape steamed rice directly in your hands, therefore rice doesn’t stick everywhere. It is also called Onigirazu. All the fillings including rice are placed on a sheet of Nori roasted seaweed, and everything is neatly folded together like Origami paper. The fillings could be anything you like, but here I made Carrot Sunomono, Tuna mayo, and Tamagoyaki egg as fillings for the Onigiri. Super yummy and nutritious! Hope you enjoy this flavor combination!
Folding Onigiri
Servings: 2 pieces
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Ingredients
- 3/4 cup steamed rice
- 2 sheets Nori roasted dried seaweed
- 2 leaves lettuce
Carrot Salad
- 1/2 carrot
- 1 Tbsp sugar
- 2 Tbsp rice vinegar
- 1/8 tsp salt
Tuna Salad
- 3 oz tuna canned
- 2 Tbsp Japanese mayonnaise
- 1/8 tsp salt
Fried eggs
- 2 eggs
- salt a pinch
- 2 tsp oil
Instructions
- Make carrot salad. Peel carrot and slice very thinly, then cut into very thin sticks. Combine carrot, sugar, rice vinegar, and salt in a bowl, and mix. Let sit for 5-10 minutes. Set aside.
- Make tuna salad. Mix tuna, mayo, and salt together in another bowl. Set aside.
- Beat eggs with salt in a bowl. Heat an egg frying pan with 1 teaspoon oil at medium heat. Remove excess oil with paper towel. Pour 1/2 egg mixture into the pan, cook into a square shape, turn over, and cook for a few seconds. Make another one.
- Take a sheet of Nori, find the middle point on one edge, and cut toward the center point on the sheet. You will put filling in each of the four quarters of the sheet of Nori. Put 3 Tablespoons of rice into the bottom left quarter, and spread thinly into a square, about 3" (7.5 cm) wide, leaving a 1/2" space or border around the rice (this space leaves room for folding the sections). Do the same with more rice for the top left quarter. Next, place lettuce and carrot salad on the bottom right quarter, again leaving a 1/2" border. Finally place a fried egg square and tuna salad on the top right quarter with the same space around. Now each quarter has its own square of filling.
- Fold the quarters one by one onto the next, starting from the bottom right quarter. First, fold the quarter with lettuce and carrot onto the egg and tuna, and gently press. Fold these two quarters to the left, onto the rice in the top left quarter. Then fold that onto the rice in the bottom left quarter. Now you have a thick square Onigiri with the quarters stacked together. Wrap with plastic and leave for a few minutes. Then cut in half, and remove plastic. Repeat for another one.
