Preparation time: 30 minutes
Cooking time: 20 minutes
Makes: 4 pieces onigirazu
|1||avocado, deseed and sliced|
|¼ cup||sakura denbu (seasoned cod fish condiment)|
|¼ cup||red cabbage pickles (optional)|
|3 cup||cooked sushi rice|
Sweet Radish Pickle Tamago:
|3||QL Omega eggs|
|3 tbsp||roughly chopped takuan (pickled daikon)|
|1 tbsp||finely chopped red chillies (seeds removed)|
|2 tbsp||finely sliced chives|
|½ tsp||black pepper|
- In a large mixing bowl, whisk eggs with takuan, red chillies, chives, salt and pepper.
- Fry takuan tamago in a non-stick pan with some oil, over medium-high heat.
- Allow takuan tamago to cool before slicing into squares.
- To assemble - place a nori sheet with the corner pointing upwards. Evenly spread sushi rice into a square shape in the centre of the nori.
- Scatter 1/2 - 1 tablespoon of sakura denbu onto the rice. Next, place takuan tamago, followed by a layer of sliced avocados and red cabbage pickles.
- Top with more rice and sakura denbu, and wrap nori sheets tightly into a square.
- Wrap onigirazu in a piece of cling wrap with seam side down to further secure it. Rest for 5 minutes before cutting. (Note: Don't forget to make a mental note on which side you wish to cut the onigirazu in half).
- Use a sharp and lightly wet knife to cut onigirazu into half. The wet knife will prevent rice and nori from sticking onto your blade, and the cross-section of the onigirazu will be cleaner.
QL Chef’s Tips:
- Sakura denbu and takuan are available at the Japanese section in the supermarket.
- Onigirazu usually has a mixture of 2 – 3 kinds of filling, so, feel free experiment with your favourite fillings! Fried chicken katsu, beef bulgogi, tuna mayo, ham and cheese, and even leftover beef stew are all great ideas for onigirazu fillings.
- Make ahead by preparing sushi rice and condiments in advance and keeping them refrigerated.