Avocado-Egg Onigirazu

Avocado-Egg Onigirazu

The evolution of onigiri


The onigiri becomes a sandwhich (Photo by Rieko Suzuki)

Looking for a tasty snack to bring to your next hanami, but are bored of the same old triangular onigiri, which is hard to shape anyway? Try the onigirazu—a sandwich-like variety of onigiri that does away with the need for shaping, and is all the craze in Japan these days.

Servings 2

Cooking time 20 min

  • 2 servings cooked rice
  • 2 eggs
  • 1/2 avocado
  • 2 slices cheese
  • 2 sheets seaweed
  • 1 1/2 tbs of mayonnaise
  • 1 pinch salt
  • 1 tsp olive oil


  1. Beat eggs lightly with 1/2 tablespoon of mayonnaise and a pinch of salt. In a pan, heat olive oil and make scrambled eggs.
  2. Slice avocado thinly.
  3. On cutting board, spread seaweed out and place half-serving of rice, scrambled eggs, and avocado in the center. Spread mayonnaise on avocado, and top with sliced cheese.
  4. Cover cheese with the other half-serving of rice. Fold seaweed in the same way as wrapping a box, bringing corners to the center. Turn it upside down and leave for a few minutes so rice sticks to the seaweed with its moisture.
  5. Cut into smaller pieces and pack them into lunch box.