Who really wants to cook when the temperature is hovering near 100 degrees Fahrenheit? I normally love to cook, though sometimes lack the energy (or desire) to do so when it’s sweltering hot outside. Nonetheless, cooking during a heat wave need not be limited to salads.

Solution, meet onigirazu (aka sushi sandwich); not quite a sandwich and not exactly sushi. Larger than onigiri (also a favorite), but not as hefty as the sushi burrito (sushiritto). Filling yet simultaneously light. It’s delicious, nutritious and versatile and makes for that perfect snack or meal on a hot summer’s day.

Customizable? Yes. Load it up with anything you like…avocado, cucumbers, carrots, radish, greens, fish/seafood, tofu, egg, ham, cheese, etc. ‘sandwiched‘ between two layers of rice and wrapped in nori. I like a drizzle of sriracha mayo to bring it all together.

Served with a side of blistered shishito peppers and, perhaps, a cold beer.

Stay cool!

My onigirazu…seasoned short-grain sushi rice with furikake, avocado, cilantro, jalapeno, sesame carrots, watermelon radish, cucumber, spicy smoked salmon, applewood smoked dulse (crisped up in a skillet), nori and sriracha mayo.

The onigirazu mold is not essential, though makes forming the rice a tad easier…you can easily shape the rice by hand.

Fold the two opposing tips of the nori together, then repeat with the opposite two side. Wrap tightly with plastic wrap and gently press down. Let sit about 10 minutes before slicing the onigirazu to allow the seaweed to soften a bit.

Onigirazu (Sushi Sandwich)

Forming the Onigirazu:

Place a sheet of plastic wrap on a clean work surface. Place a sheet of nori, shiny side down on the plastic.

In a small bowl, mix water and a little bit of salt. Use this water to dampen your hands and prevent rice from sticking to your hands.  Scoop some rice, about 1/2 cup, and place in the onigirazu mold if using. Press to form a square. Alternatively form the rice by hand. Place the square of rice in the center of the sheet of nori, with its pointy tip facing toward the top of the nori sheet (see photo above).

Layer filling on top of the rice. Place another square of rice over the filling. Fold the right corner of the nori over the stack, wet the end of the nori sheet with a wet finger. Fold the left corner over the right corner and press to seal. Repeat with the other two corners until you get a small packet.

Lastly, wrap the plastic wrap tightly around the packet. Press down gently. Set aside for about 10 minutes to let the seaweed soften a bit. With a sharp knife, cut the onigirazu in half.

Note: I didn’t think about this, but someone suggested to place a strip of carrot on top of the onigirazu package before you wrap it in plastic. It will serve a a guide to which direction to slice the onigirazu, ideally cross-wise so you can see all the individual filling layers. Will try next time.

For the Seasoned Rice:
2 cups short-grain sushi rice (enough for about 2 onigirazu)
3 teaspoons rice vinegar
2 teaspoons sugar
1 teaspoon fine sea salt
Furikake or black sesame seeds (optional)

Rinse the rice under cold water.  Cook in a rice cooker according to the manufacturer’s directions. In large bowl, spread warm rice out.

Combine together vinegar, sugar, and salt in a small bowl. Whisk to combine. Pour the mixture over the still warm rice. Stir to combine.

Add a couple of tablespoons of furikake or black sesame seeds to the rice (more or less as you desire).

This is what I used, but of course, onigirazu is completely customizable…
Nori sheets

Vegetables:
Julienned watermelon radish
Julienned Persian cucumbers
Julienned carrots (sautéed in olive oil briefly, 1-2 minutes until crisp-tender, finished with a splash of toasted sesame oil, toasted sesame seeds, sea salt)
Thinly sliced avocado
Thinly sliced jalapeño peppers
Cilantro leaves

Protein
Hot smoked salmon mixed with sriracha mayo

Other suggestions:
Applewood smoked dulse (crisped up in a skillet with a little oil)
Sriracha mayo (mayo mixed with sriracha to taste)