Go Back

Onigirazu Lunch Box

Step into a vibrant, fun back-to-school lunch with this Onigirazu Lunch Box. Soft, seasoned sushi rice meets creamy avocado, juicy tomato and savoury ham, all neatly folded in crisp nori. Finished with a sprinkle of furikake and paired with fresh fruit and sweet treats, it’s a balanced, playful meal that’s as delightful to look at as it is to eat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 person
Course: Lunch
Cuisine: Japanese
Ingredients Method Video Notes

Ingredients
  

For the Onigirazu
  • 300 g cooked sushi rice
  • 1 tbsp sushi vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 2 sheets nori
  • ½ avocado sliced
  • 4 slices tomato
  • 2 slices ham
  • Furikake for garnish
Optional Lunch Box Sides
  • Banana
  • Kiwi
  • Strawberries
  • 1 slice Baumkuchen
  • Panda cookies

Method
 

  1. Season the rice: Place the warm cooked sushi rice in a bowl. Add the sushi vinegar, sugar and salt, then gently mix until evenly combined. Set aside to cool slightly.
  2. Prepare the nori: Place one sheet of nori on a clean work surface. Make a single cut halfway from one edge towards the centre of the sheet.
  3. Add the fillings: Arrange the seasoned rice, avocado, tomato and ham in the four quarters of the nori sheet, keeping each ingredient in its own section.
  4. Fold the onigirazu: Fold each quarter neatly over the next, working around the sheet until the fillings are completely enclosed. Press gently to secure.
  5. Slice: Carefully cut the onigirazu in half to reveal the layered filling. Repeat with the second sheet of nori and remaining ingredients.
  6. Pack the lunch box: Sprinkle the onigirazu with furikake and place them into a lunch box alongside your choice of fresh fruit, Baumkuchen and panda cookies.

Notes

  • Allow the seasoned rice to cool slightly before assembling so the nori remains crisp.
  • Wet your hands lightly when handling the sushi rice to prevent it from sticking.
  • Avoid overfilling the onigirazu, as this can make folding and sealing difficult.
  • For a vegetarian version, replace the ham with cucumber, tamagoyaki, tofu or another vegetable filling.
  • Wrap each onigirazu individually in cling film or reusable food wrap if preparing them in advance.
  • For the best texture, prepare the onigirazu on the day they will be eaten.
QR Code linking back to recipe