May 12

Build Your Own Onigirazu + Watch me make one on KSL Studio 5!

in Bento Buddy, Japanese, KSL Studio 5, Onigiri, Picknicking, Rice & Noodles, Sandwiches, Tips & Tricks

Onigirazu bento

Remember onigirazu, that cousin to onigiri (Japanese rice balls), that I wrote about a few weeks ago?  Well I’m back, but this time with a formula that will set you free so you don’t need to look at a recipe when making one!  

Here it is:

Onigirazu Formula

Simple, right?  If you want a step-by-step visual, you can check back to see one on my first onigirazu post.  You can also watch me make one in action during a segment on KSL’s Studio 5 which aired today!  I also brought in some of my favorite simple bento and picnic accompaniments to go along with your onigirazu.  (Watch the segment here.)

Making onigirazu on KSL Studio 5

To get those creative juices flowing around what you can put in your own onigirazu, just think about what you love putting in your sandwiches.  As long as it’s savory and not dripping wet, it will work in an onigirazu!  Check out a few I made yesterday:

Different Onigirazu Fillings labeled

The weather is so beautiful, it’s time to take a picnic lunch/dinner outside!

Picnic Bento

{ 14 comments… read them below or add one }

Don Pendergast May 12, 2015 at 3:57 pm

I thought these looked good when you first posted a recipe, but now I’m really looking forward to making some. I love a good sandwich, and this lends itself to lots of flexibility. Loved the tv clip.


Fuji Nana May 12, 2015 at 6:21 pm

Great clip. It all looks so easy and tasty!


La Fuji Papa May 12, 2015 at 6:30 pm

I like the idea of some American ingredients and strong flavors, like roast beef, horseradish and Havarti.


Jerilynn Hill Marlow via Facebook May 12, 2015 at 7:29 pm

Jane Francis Hill


Sue Lau May 13, 2015 at 10:44 am

These look so good! I had been reading about some Korean rolls recently that are made much the same way. Is this the same type of Korean street roll? I know they mentioned putting sandwich meats in as filling and some of them may have had things like pickled turnip. But the whole idea just makes my mouth water! Great post. ~s


Fuji Mama (Rachael) May 19, 2015 at 5:15 pm

Hi Sue, These are different than a Korean street roll, but probably distant cousins! You could definitely put things in them like pickled turnips though (YUM)!


Andrea Strey May 13, 2015 at 12:43 pm

I am so excited to make these! I was wondering how far ahead I can make them? Also, are there any tricks in keeping them fresh?


Fuji Mama (Rachael) May 19, 2015 at 5:18 pm

Hi Andrea– If you toss the warm rice with a pinch or two of salt it will help them keep fresh longer (salt is a natural preservative). You can make them about 6 hours ahead, though you would want to eat them sooner if you include something like tuna salad, which doesn’t keep as long. Keep them wrapped in plastic wrap in a cool (not cold!) dry place! If you refrigerate them, the consistency of the rice becomes less desirable.


Katie @ Recipe for Perfection May 13, 2015 at 7:40 pm

So cute! I love how all the colors pop. I’d love to take these for lunch!


Suzanne Lee Jasper via Facebook May 13, 2015 at 10:12 pm

You did such a great job! You looked so darling and loved the idea of the sandwich wraps in seaweed. Awesome work!


Kim Beaulieu May 13, 2015 at 10:32 pm

How fun, this is such a cool post. I am not creative enough to make these. So fabulous.


Fuji Mama (Rachael) May 19, 2015 at 5:18 pm

I wish I could claim responsibility for the creativity! But all the credit goes to the Japanese and their ingenuity!


Natalie May 21, 2015 at 11:35 am

Help!!! I’m struggling with my onigirazu (and with onigiri as well actually) my plain white rice is just hard and not nice to eat cold, it’s fine when it’s fresh, fine when it’s reheated but just nasty cold. In bentos, everything. I made omurais onigirazu and they were yummy but the rice was recooked to make tomato rice. What should I do? I usually cook japanese rice with 1:1.2 rice to water ratio for 15 mins and then steam for 15 mins off the heat. Pretty please help!!! :( I don’t have a rice cooker (and I’m really not in the position to buy one)


Fuji Mama (Rachael) May 21, 2015 at 11:50 am

Onigirazu and onigiri are usually eaten within 4 to 5 hours of being made (so they are often eaten at room temperature), and are never refrigerated because, like you mentioned, it makes the rice nasty!! If you toss the rice with a bit of fine grain sea salt before making them, this will help keep them fresh and moist for longer. The only difference with using a rice cooker to make your rice is convenience, so you’re totally good without one! I’m not sure if that helps, or if I’m totally missing the mark on your question?


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