Teriyaki Chicken Rice Sandwich — Onigirazu
A Japanese convenience store classic, a pressed rice sandwich filled with teriyaki chicken, tamagoyaki, and pickled cucumber, wrapped in nori.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 300g chicken thigh into bite-sized pieces. Whisk 2 eggs with 2 tbsp dashi stock and 1 tsp sugar. Thinly slice 60g pickled cucumber. Have 400g warm salted rice, 2 nori sheets, 2 tbsp kewpie mayo, and 2 tsp sesame seeds ready.
Sear
Heat 2 tsp oil in a medium pan over medium-high heat. Add chicken, cook 4–5 minutes per side until golden and cooked through. Pour combined 2 tbsp soy sauce, 2 tbsp mirin, 2 tsp sake, and 1 tsp sugar over chicken in final 2 minutes, turning to glaze. Rest 2 minutes, slice thinly.
Build
In a lightly oiled medium pan over medium heat, cook whisked egg mixture 1–2 minutes per side into two thin flat omelettes. Slide each out, fold into a square roughly 12cm wide.
Wrap
Lay first nori sheet flat shiny-side down in diamond orientation. Spread half the rice (100g) in the centre into a 12cm square. Layer half the chicken slices, one tamagoyaki, half the pickled cucumber, and 1 tbsp mayo over rice. Top with remaining rice, spreading to cover filling. Fold all four nori corners up and over to fully enclose, pressing firmly. Repeat with second nori sheet and remaining ingredients to make a second onigirazu.
Rest and plate
Wrap each tightly in cling film, rest 3 minutes to set shape. Slice each cleanly in half through the cling film with a sharp knife. Remove cling film, sprinkle sesame seeds over the cut faces, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.