Onigirazu- the word combined with Onigiri(Rice ball) and nigirazu(no need to shape with your hand), is becoming more and more popular in Japan. It is quicker to make and no need to make your hand messy! The variety of the ingredients are limitless! Once you master it, try with a lot of different ingredients!
Defrost before cooking: Mentaiko Paste
Cooking time: 10 minutes
Heating time: None
azumatei Products: Mentaiko Paste
- Mentaiko Paste
- Cooked Rice
- Cooked Egg
- Dried Seaweed/ Nori
Place the Nori on the cutting board. On the top of it, place the rice. Make sure to place rice small enough to be covered by Nori. Not make it too thick!
Now spread our Mentaiko Paste on the top of the rice, then egg and lettuce. Rice can absorb the moisture of the cod roe, do not place the Mentaiko Paste on the Nori directly.
Once you finish the topping on the rice, seal it with rice again.
Finally, cover with the lest of Nori. Wrap with the plastic wrap, let it rest for at least ten minutes.
Cut your Onigirazu with your clean knife and enjoy!