Onigirazu with Egg Omelet and Smoked Beef

Onigirazu is a delightful fusion of Japanese rice balls and sandwich, wrapped in seaweed, offering a delicious and satisfying meal perfect for any time of the day. In this recipe, we’ll create a unique version featuring a savory egg omelet and tender smoked beef, complemented by fresh cucumber. Let’s dive into this mouthwatering dish!

Ingredients

Instructions

Preparing the Ingredients

1. Mise en Place: Since I don’t have a specific mold for shaping, I improvise by using a baking tray divided for kids’ treats. The larger section serves as a rice mold, while the smaller part acts as a pressing tool for the rice.

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2. Cook the Smoked Beef: In a skillet, fry the smoked beef until it’s nicely browned and heated through.

3. Make the Omelet: Whisk the egg with a pinch of salt, pepper, and a dash of garlic powder for flavor. Cook it in a non-stick pan until set, flipping gently to achieve a fluffy omelet.

4. Prepare the Rice Mixture: In a bowl, combine the hot cooked rice with a sprinkle of salt and chili powder for a hint of spice. Mix well to ensure the seasoning is evenly distributed.

Assembling the Onigirazu

5. Prepare the Seaweed: Lay a large sheet of seaweed on a flat surface, such as a cutting board or a baking tray. For ease, place a piece of plastic wrap underneath to help with the wrapping later.

6. Shape the Rice: Dampen your mold slightly with water to prevent sticking. Fill the larger section with a scoop of the seasoned rice and press down firmly with the smaller mold or spoon to compact it.

7. Layer the Fillings: On top of the rice, add the cooked smoked beef, the omelet, and the cucumber sticks. If desired, a slice of cheese can also be included for added richness.

8. Top with More Rice: Add another scoop of rice over the fillings and press down again to ensure everything is compact.

9. Wrap It Up: Carefully flip the mold upside down onto the center of the seaweed sheet. Gently tap to release the rice filling. Now, fold the edges of the seaweed over the filling, starting from the sides and working your way to the top and bottom, similar to folding an envelope. Use a little water to seal the edges, ensuring the rice is fully enclosed.

10. Press and Wrap: Press the onigirazu lightly to secure it, then wrap it tightly with the plastic wrap you set aside earlier. Let it rest for a few moments to help it hold its shape.

Serving

11. Slice and Serve: Once the onigirazu has set, unwrap it and use a sharp knife dipped in hot water to slice it in half. This helps achieve clean edges.

12. Enjoy Your Creation: Serve your onigirazu immediately, or pack it for lunch or a picnic. Each bite offers a delightful combination of flavors and textures!

Variations

Feel free to experiment with different fillings. For example, you can substitute the smoked beef with your kids’ favorite sautéed chicken, or try adding some teriyaki chicken without the soy sauce for a unique twist. The possibilities are endless!

With this recipe, you’ll create a simple yet unique dish that’s not only delicious but also fun to make. Thank you to the original creator for this wonderful inspiration! Enjoy your culinary adventure with onigirazu!