Onigirazu with Egg, Mayonnaise, and Spring Onion
By chef Gulasch
Onigirazu with Egg, Mayonnaise, and Spring Onion ππ₯ A Japanese rice sandwich wrapped in nori, perfect as a snack, lunch on the go, or quick bite.
- 30 min
- total
- Easy
- level
15 min prep Β· 15 min cook
What you will need
-
Sushi rice 50 g -
Nori seaweed 1 pcs -
Eggs 1 pcs -
Mayonnaise 0.5 tbsp
-
Spring Onion 0.25 pcs -
Cucumber 0.25 pcs -
Avocado 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the Ingredients. Prepare all the ingredients β we'll be cooking with them shortly β¨
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Cook the Rice. Rinse the sushi rice under cold water and cook according to the package instructions, usually about 15β20 minutes in boiling water over low heat. After cooking, let it cool slightly.
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Slice the Ingredients. Cut the cucumber and avocado into thin slices. Finely chop the spring onion.
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Prepare the Egg Filling. Place the eggs in water and boil over medium heat for about 9β10 minutes until hard-boiled. Let them cool, peel, and chop finely. Mix with mayonnaise and spring onion.
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Prepare the Nori. Place a sheet of nori on the work surface and cut it from the center to the edge into four sections.
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Layer the Ingredients. On each quarter of the nori, layer the rice, then the egg filling, cucumber, avocado, and finally rice again.
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Fold the Onigirazu. Fold the sections of nori over each other one by one to form a firm square.
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Slice and Serve. Cut the onigirazu in half and serve immediately.
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