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Onigirazu: The Best Sushi Sandwich for Weekday Lunches

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Gourmandize
Step 1 2/13

© Gourmandize / Silvia Santucci

Step 1

Rinse the rice in a colander under running cold water until the water runs clear.

Combine the rice and water in a saucepan over medium-high heat and bring to a boil. Reduce heat to low, cover and let cook for 15 min., until the rice is tender and the water is completely absorbed.

When the rice is cooked, transfer to a bowl and let cool.


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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!