Onigirazu (Rice Sandwich) with Salmon, Cucumber and Avocado – A KEWPIE-Infused Japanese Fusion Delight
Storytelling
Discover the delightful fusion of Japanese and Western flavors with our Onigirazu, a modern twist on traditional Japanese rice balls. This “rice sandwich” combines the comforting embrace of short-grain rice with a creamy salmon filling, crisp cucumber, and buttery avocado, all wrapped in a crisp nori seaweed sheet. The star of this handheld meal is the salmon stuffing, elevated by the rich, tangy notes of KEWPIE Mayonnaise. Each bite offers a perfect balance of textures and flavors – from the tender rice and silky avocado to the crunchy cucumber and savory salmon mix. This Onigirazu is not just a meal; it’s a portable piece of culinary art that bridges cultures and satisfies cravings in the most delicious way possible.
Kewpie Synergy
KEWPIE Mayonnaise plays a crucial role in transforming the salmon filling from ordinary to extraordinary. Its creamy texture and unique flavor profile, characterized by a subtle tanginess and umami notes, perfectly complement the salmon’s richness. The mayonnaise binds the salmon mixture, creating a smooth, spreadable filling that distributes evenly throughout the Onigirazu. Moreover, KEWPIE Mayonnaise’s ability to enhance other flavors brings out the best in the red onion and soy sauce, resulting in a harmonious blend that elevates the entire dish. This innovative use of KEWPIE Mayonnaise showcases its versatility in fusion cuisine, bridging traditional Japanese ingredients with modern culinary techniques.
Ingredients
Makes 4 Rice sandwiches
For the Salmon Stuffing
- 1 (5oz) canned pink salmon, drained
- 4 Tbsp. KEWPIE Mayonnaise
- ¼ red onion, finely chopped
- 1 tsp. soy sauce
- Salt and pepper to taste
For the Rice Sandwiches
- 4 sheets large nori seaweed
- 2 bowls cooked short grain rice or 2 (7.4oz ea) packages microwavable cooked short grain rice, prepared according to the package direction
- 2 Persian cucumbers, thinly sliced vertically
- 1 avocado, seeded and thinly sliced vertically
Directions
1. Prepare the Salmon Stuffing:
- In a bowl, mix the drained salmon, KEWPIE Mayonnaise, finely chopped red onion, and soy sauce.
- Season with salt and pepper to taste. Set aside.
2. Assemble the Onigirazu:
- Place a nori sheet on a flat surface, rough side up.
- Using scissors, cut the nori sheet from one edge halfway towards the center.
- Spread ¼ portion of the rice on the bottom right quadrant of the nori.
- On the top left quadrant, layer ¼ portion each of cucumber slices, salmon stuffing, and avocado slices.
- Fold the bottom left corner of the nori over the fillings.
- Continue folding over the rice to create a square package, using the cut in the nori to help it fold neatly.
- Wrap tightly in plastic wrap to hold its shape.
- Repeat the process to make a total of 4 Onigirazu.
3. Serve:
- Let the Onigirazu rest for a few minutes to set.
- Remove the plastic wrap and cut each Onigirazu in half diagonally before serving.
Kewpie Pro Tip
To elevate your Onigirazu experience, consider these creative variations and tips. Experiment with different proteins in the stuffing – try mixing KEWPIE Mayonnaise with canned tuna, shredded chicken, or even tofu for a vegetarian option. For added crunch and flavor, sprinkle some toasted sesame seeds or furikake seasoning over the rice before folding. If you prefer a spicy kick, mix a small amount of wasabi or sriracha into the KEWPIE Mayonnaise for the salmon stuffing. To make the Onigirazu easier to eat on-the-go, wrap the bottom half in parchment paper before serving.
Remember, the key to a perfect Onigirazu is balancing flavors and textures while keeping the filling generous but not overstuffed. With KEWPIE Mayonnaise as your secret ingredient, you’re well on your way to creating Onigirazu that are as delightful to eat as they are to look at!
