How to make Bacon and Egg Onigirazu 🥓🍳🍙. Easy and fun version of Onigiri.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients, while white rice is more affordable.

nori sheets

💰Cheaper: rice paper

Rice paper is easier to find and often cheaper.

cooked protein

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein option, while canned tuna is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is a lower-sodium option.

Cook Japanese rice until lukewarm.

Slice onion into thick rings.

Heat vegetable oil in a frying pan.

Place onion rings in the frying pan and crack an egg into each ring.

Add 1 tablespoon of water to the pan and cover to cook until desired consistency.

Remove excess egg white and take out the fried egg.

Clean the frying pan used for the eggs.

Cook the bacon until crispy, being careful not to overcook it.

Remove bacon and place on a paper towel to absorb excess oil.

Lay out plastic film large enough for nori seaweed.

Place nori seaweed diagonally on the plastic film with the rough side facing up.

Sprinkle a little salt in the middle of the nori seaweed.

Add a full-sized portion of rice in the center and shape it into a square.

Layer lettuce, bacon, and fried egg on top of the rice, adding a little salt and pepper.

Add another golf ball-sized portion of rice on top.

Sprinkle a little salt on top of the rice.

Bring the corners of the nori together and fold tightly, using the plastic film to help shape it.

Let the onigirazu sit for 3 minutes to settle.

Cut the onigirazu in half, optionally with the plastic film still on, using a wet cloth or paper towel on the knife.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens