Ginger Pork Onigirazu
User Reviews
4.9
33 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
1 onigirazu
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Calories
346 kcal
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Course
Main Course
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Cuisine
Japanese
Ginger Pork Onigirazu
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Tender pork slices with a hint of ginger between layers of rice and wrapped in nori, Ginger Pork Onigirazu makes an amazing menu for your bento lunch!
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Ingredients
- 1 heet nori (dried laver seaweed)
- 1 cup cooked Japanese short-grain rice (warm)
- Diamond Crystal kosher salt
- 1 leaf lettuce
- Japanese Kewpie mayonnaise
- shogayaki (ginger pork) (you can make my Ginger Pork recipe)
Instructions
- Gather all the ingredients. For the steamed rice, see how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
- Place a sheet of plastic wrap on a working surface. Place 1 sheet nori (dried laver seaweed) on top (shiny side facing down) with a corner pointing up. For this recipe, I shaped my onigirazu using an onigirazu mold; however, you can neatly layer the ingredients without one as well. Evenly spread ½ cup cooked Japanese short-grain rice in a thin layer in a square/rectangular shape in the center of nori sheet. Sprinkle with a little bit of Diamond Crystal kosher salt. Salt has two purposes for this recipe. First, it adds flavor. Secondly, salt prevents the food from spoiling as we eat onigiri, onigirazu, and bento at room temperature, and typically without refrigeration.
- Place 1 leaf lettuce on top of the rice and drizzle with some Japanese Kewpie mayonnaise. Then, put the shogayaki (ginger pork) on top. When you add the fillings, consider how you will cut the onigirazu later. You want to arrange the fillings so when you slice the onigirazu in half, the ingredients are revealed in a way that looks delicious.
- Place ½ cup cooked Japanese short-grain rice on top, maintaining a nice square/rectangular shape. If you have an onigirazu mold, moisten the “lid” before you press down so the rice does not stick to it. Place the lid on top and press gently.
- Pull up the mold carefully while pressing down on the lid. If you’re not using a mold, make sure to stack the ingredients nicely.
- Bring the left and right corners of the nori sheet towards the center. Fold gently but tightly to wrap around the rice and filling at the center. Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely. If your onigirazu is a square shape, you can mark the onigirazu with a rice kernel so you will remember which way you want to cut later on.
- Wrap tightly with the plastic wrap. Set aside for 5 minutes with the nori’s seam side down. After 5 minutes, cut the onigirazu with a sharp knife. Run your knife in running water before cutting so that the cross-section will be clean.
- If you plan to make this the previous night, wrap the onigirazu with a kitchen towel and keep it in the refrigerator overnight (with the plastic wrap on). The towel will prevent the rice from getting hardened due to the cold temperature. Eat within 24 hours.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
57g
(19%)
Protein
17g
(34%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
185mg
(8%)
Potassium
289mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
172IU
(3%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1onigirazu
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 17g | 34% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 185mg | 8% |
| Potassium | 289mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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