You can make Onigirazu using 9 ingredients and 5 steps. Here is how you make that.
Ingredients of Onigirazu
- It’s 5 tablespoons of mayonnaise.
- You need 1 tablespoon of wasabi paste, or to taste.
- You need 2 teaspoons of oil.
- You need 5 of eggs.
- You need 1/4 cup of chopped fresh chives or scallions.
- You need 5 sheets of roasted seaweed.
- It’s 3 1/2 cups of cooked rice.
- It’s 5 slices of baked ham, cut in half.
- Prepare 5 slices of Havarti, Muenster, or American cheese.
- Have on hand a roll of plastic wrap and an 8-inch skillet. In a bowl mix together the mayonnaise and wasabi..
- In another bowl beat the eggs. In the skillet over medium heat, heat the oil. Add the eggs and spread them around the pan. Sprinkle with the chives, if using, and cook until the eggs are just set. With a spatula, turn the omelet over and cook 1 minute. Turn out onto a plate. Cut into 5 wedges..
- Tear off a 12-inch piece of plastic wrap and lay it on the work surface. Lay 1 sheet of seaweed, on the diagonal, rough side up, in the center of the wrap. Set ⅓ cup of warm rice in the center of the seaweed. With a spatula or back of a spoon lightly spread into a 5-inch square or circle. Spread ½ tablespoon of the mayonnaise mixture over the rice. Set ½ slice of ham on the rice. Cut an omelet wedge into 2 pieces and lay the pieces on the ham so they fit evenly. Place the cheese on the egg and finish with the remaining ½ ham slice. Spread the remaining mayonnaise mixture on the ham. Spread another ⅓ cup of rice over the ham..
- Starting from one bottom corner of seaweed, bring it up and over the layers and hold with your finger. Take the next corner of the seaweed and fold it so that it overlaps slightly with the first corner. Continue folding over the seaweed until all the layers are wrapped in it. Wrap tightly in plastic wrap. Set aside for 5 minutes. Use the remaining rice and filling ingredients to make 4 more sandwiches..
- Either keep the plastic on or remove and with a large knife, slice the sandwiches in half. more sandwiches..
recipe by Debra Samuels @cookpad