This week Nami, the author of one of my favorite cooking blogs, Just One Cookbook, posted about a new take on Japanese onigiri — onigirazu. I’d never heard of these before, but they’re basically like a sandwich mixed with an onigiri. Interesting, I thought, and went on about my life…but thoughts of “What would I put in an onigirazu?” kept sneaking into my thoughts. All week.
So there was nothing to do but make my own. And I wanted to make them with fillings that were more Texas-style.
Last week I made my first pot roast. Three pounds of pot roast have taken our household an entire week of dinners and lunches to get through and still we have pot roast. IT WON’T DIE. So, one onigirazu would be pot roast! I decided to include a fried egg because the egg in Nami’s recipe looked delicious. Onigirazu #1 was nori, rice, pot roast, garlic tomato sauce from the roast, fried egg, and lettuce.
Pot roast was pretty American, but I also wanted a Texan onigirazu. It is rodeo season here in Houston after all. And what’s more Texan than BBQ? I didn’t want to make my own just for one tiny bit of a recipe, so I took the easy way out and got some pulled pork from a local BBQ restaurant. Onigirazu #2 was nori, rice, pulled pork, and BBQ sauce.
These were much easier to make than I was expecting. Just One Cookbook has a great step by step with pictures, but the gist of it is that you put down a square of nori, some rice, layer the fillings, add sauces, another bit of rice (think of two “slices” of bread made of rice). Then you wrap the nori around everything, wrap that in plastic wrap, and let it sit for a few minutes to all mesh together.
The verdict? SO GOOD. Meat and rice and sauce all in a handy sandwich-like unit. I had half of each type and so did my husband. We both preferred the pot roast one slightly, but probably because fried eggs are amazing. He wasn’t a big fan of the nori, but had ate some of it. I’m very used to it and it didn’t contribute much of a sea flavor in contrast to the strongly flavored fillings.
I’m really excited to have this as an option for leftovers. I cook rice all the time, but often don’t have bread, so these will be a great option for lunch.
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