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How to Make Onigirazu

October 8, 2016

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Hi everyone!

We’re still in Hawaii at the moment, but we’ll be back in Japan in a couple of days. Today is our last full day, and we have a few more shots we have to get for our epic video of gorgeousness, but while we’re out, here’s something else we’d like to share: how to make Onigirazu. I had such a hard time pronouncing this word. O-ni-gi-ra-zu, and I still slip into saying rise-ooh at the end of it, sometimes. Anyhow, we shot this video with Togashi, though, who you might remember from our How to Make Okonomiyaki video. We filmed this as well, and hopefully you can give it a shot.

So you might have heard of onigiri, those triangle shaped rice packets wrapped in seaweed and filled with various magic like tuna, salmon, or even pickled plums. They are usually under $3 and are the equivalent of a sandwich since they are used as to-go snacks or meals. While they are simple in presentation, making an onigiri can actually be pretty complicated. I tried before in Korea to make the Korean triangle equivalent, Samgak Kimbap, and getting the seaweed to fold juuuuust right was SUPER DIFFICULT!!! I even bought a special seaweed folding device and just failed to get the plastic around the seaweed and around the rice. I’m sure some people have the action down pat, but I never could get the swing of it. GAH!

So Togashi taught us this easier to make version of onigiri. So much easier! The hardest part, really, is just laying out the cling wrap flat, because it loves itself and wants to hug itself all the time and once it starts folding in on itself you can’t pull it away from its love. I hate working with cling wrap! Anyhow, once you get past that part, laying down a big sheet of seaweed, filling the middle, and then wrapping it all up onto itself is easy. We did it with Teriyaki Chicken, but you can also do it with egg salad, tuna salad, beef, veggies, whatever you want! It’s like a sandwich: once you know how to put stuff between bread, the world is yours!

Togashi has a bunch of other recipes on his site, TokyoBytes, so check those out if you’re looking for more Japanese food recipes. Otherwise, we also made a vegan version with Togashi. You’ll have to watch the first video to see how to make the sauce, but once you have that sauce you can make this Onigirazu, or many other things while you’re at it!

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How to Make Onigirazu

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  1. I really want to try making this, but I’m just curious if you seasoned the rice at all?

    1 year ago
  2. That looks so freaking tasty! Chicken thigh is my favorite part of the chicken to work with, it’s so tender and juicy and TASTY!

    You don’t need oil in your pan for that piece of chicken because you guys have a nice non-stick pan, if someone was using steel or something like that they might want to at least give it a spray with pan coating spray :)

    Thank you for another wonderful video!

    3 years ago
  3. This is an amazing Video. It gave me the confidence to try this, and my husband actually liked it! He’s one that doesn’t like food deviation much. Thank you !

    3 years ago
  4. I loved this! I have a quick question… do you baste the chicken with the teriyaki sauce at some point during the cooking? Or is the sauce only used when adding it to the rice?

    3 years ago
  5. I don’t know if you guys are taking requests, but it would be cool if yo could do a Soba recipe! I bought the noodles forever ago but don’t know of a good way to serve them.

    3 years ago
    • Stir fry them with your favorite Japanese sauce. Add veg and/or meat of your choice and BAM deliciousness.

      3 years ago
    • Oh! Or a Japanese style ramen recipe to follow up on your other videos!

      3 years ago
  6. Onigiri are awesome whatever their shape is! Today I went to the Japanese market here, and they had this onigiri called the chicken bomb. It was a big square and the flavour was: sweet and sour/spicy/and other flavours that I’m forgetting. Might be crazy enough to try it next time.

    3 years ago
  7. I love these videos! I really only know how to do basic basic cooking and when you don’t have a lot of kitchen skills, it makes it hard to come up with new things to try. I love how easy these recipes are and how afterwards I think ‘Wow! I could do that!’ Cooking chicken is one thing that terrifies me the most. What if it looks okay on the outside but is raw on the inside? So I tend to waaaaay overcook my chicken just to be safe. I was surprised at how quickly it cooked in the video….may have to try :)

    3 years ago
    • Also, who knew that making your own teriyaki sauce was that easy? I’ve been wasting all kinds of money.

      3 years ago