How to Make Onigirazu with Esther Choi | At Home With Us
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Bulgogi onigirazu is a fusion dish that combines Korean bulgogi with the Japanese onigirazu, a type of rice sandwich. This dish reflects the blending of culinary traditions, showcasing the savory flavors of marinated beef wrapped in seaweed with fresh vegetables. It's a popular choice for lunch or a quick meal, celebrated for its portability and vibrant flavors.
Ingredients
- โbulgogi beef
- โrice
- โnori sheets
- โcarrot
- โcucumber
- โavocado
- โgreen onion
- โsesame oil
- โsoy sauce
- โsugar
- โgarlic
- โginger
- โblack pepper
- โsalt
- โmayonnaise
- โsriracha
- โtoasted sesame seeds
Instructions
- 1Marinate bulgogi beef in soy sauce, sugar, minced garlic, grated ginger, black pepper, and sesame oil for at least 30 minutes.
- 2Cook the marinated beef in a skillet over medium-high heat until browned and cooked through, about 5-7 minutes.
- 3Prepare rice according to package instructions and let it cool slightly.
- 4Julienne the carrot and cucumber, and slice the avocado and green onion.
- 5Lay a nori sheet shiny side down on a clean surface.
- 6Spread a layer of rice in the center of the nori, leaving space at the edges.
- 7Add a portion of cooked bulgogi beef on top of the rice.
- 8Layer the julienned carrot, cucumber, avocado slices, and green onion over the beef.
- 9Drizzle with mayonnaise and sriracha to taste.
- 10Fold the nori edges over the filling to create a square package, pressing gently to seal.
- 11Repeat with remaining nori sheets and fillings.
- 12Cut each onigirazu in half diagonally to serve.
- 13Garnish with toasted sesame seeds before serving.
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธLowsoysesamewheat
Also Known As
Bulgogi Onigirazu
Ingredients
- โ1 block (14 oz) firm tofu
- โ1 cup panko breadcrumbs
- โ1/2 cup all-purpose flour
- โ1/2 tsp salt
- โ1/2 tsp black pepper
- โ1/2 tsp garlic powder
- โ1/2 tsp onion powder
- โ1/4 cup plant-based milk
- โ4 sheets nori
- โ2 cups sushi rice
- โ1/4 cup rice vinegar
- โ1 tbsp sugar
- โ1/2 tsp salt
- โ1 avocado, sliced
- โ1/2 cucumber, julienned
- โSoy sauce for serving
Instructions
- 1Press the tofu to remove excess moisture, then slice it into 1/2-inch thick slabs.
- 2In a shallow bowl, mix the flour, salt, pepper, garlic powder, and onion powder.
- 3In another bowl, pour the plant-based milk.
- 4In a third bowl, place the panko breadcrumbs.
- 5Dredge each tofu slice in the flour mixture, then dip in the plant-based milk, and finally coat with panko breadcrumbs.
- 6Heat oil in a pan over medium heat and pan-fry the tofu slices until golden brown on both sides, about 3-4 minutes per side.
- 7While the tofu is cooking, rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
- 8Once the rice is cooked, mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold it into the rice.
- 9To assemble the onigirazu, place a sheet of nori on a clean surface, add a scoop of sushi rice, a slice of tofu, avocado, and cucumber on top.
- 10Fold the nori over the filling to create a square package, ensuring all sides are sealed.
- 11Repeat with the remaining ingredients, then serve with soy sauce for dipping.
Equipment
PanBowlsSpoonKnifeCutting boardRice cooker (optional)
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