Use teriyaki chicken to make onigirazu, Japan's easy rice sandwich. Beautiful cross-section, perfect for bento and picnics.
Table of Contents
About This Recipe
This recipe is an arranged variation of our Teriyaki Chicken recipe. For the full teriyaki chicken recipe, see Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe.
Onigirazu is Japan's easy rice sandwich — made simply by layering rice and fillings in nori, no shaping required. The name comes from the idea of making onigiri without squeezing, and in recent years it has gained popularity outside Japan for its ease and visual appeal.
One of its greatest charms is the beautiful cross-section revealed when sliced. The filling combinations are endlessly versatile, making it enjoyable in a way that feels much like building a sandwich.
This recipe features sweet and savory teriyaki chicken as the star, paired with crisp vegetables, a rich egg, and smooth mayonnaise for a deeply satisfying result.
With minimal cooking involved, it comes together quickly yet looks impressive — easy to eat on the go, and perfect for lunch, picnics, or casual gatherings.
Simple to make yet genuinely satisfying — this is one of Japan's newer ways of enjoying rice that is now gaining attention around the world. Try making it at home.
Ingredients (Makes 1)
- Steamed rice 1 bowl / approx. 5.3–6.3 oz / 150–180 g
- Roasted nori 1 sheet
-
Teriyaki chicken as needed
See : Teriyaki Chicken | Juicy & Glazed Japanese Classic Recipe - Lettuce leaves (or shredded cabbage) as needed
- Fried egg (both sides cooked) 1
- Mayonnaise as needed
- Salt A pinch
Instructions
| 1 |
 | Season the hot steamed rice with a pinch of salt and mix lightly. Tip Seasoning the rice while it is still hot helps the flavors come together evenly, preventing the overall taste from falling flat. |
| 2 |
 | Prepare the fillings: slice the teriyaki chicken into bite-sized pieces, tear the lettuce by hand (or shred the cabbage), and fry the egg until both sides are set. Tip Cooking the egg on both sides makes it firmer, so it holds together when wrapping and is easier to eat. Cook the yolk to your preferred doneness. |
| 3 |
 | Place a sheet of plastic wrap on a flat surface and lay the nori on top. Spread half the rice in a square shape in the center of the nori. |
| 4 |
 
| Layer the fillings on top of the rice in the following order: lettuce (or cabbage), teriyaki chicken, mayonnaise, and fried egg. Tip Avoid overfilling — keeping the layers compact makes the onigirazu easier to wrap and gives a cleaner cross-section when sliced. |
| 5 |
 | Spread the remaining rice on top of the fillings and press down gently to shape. Fold the nori over to enclose, then wrap tightly in plastic wrap and allow to rest for a few minutes to hold its shape. |
| 6 |
 | Cut in half to reveal the cross-section, and serve. |
Half-Sheet Nori Version
Using half a sheet of nori makes for a lighter, more compact result. Lay the nori horizontally on a sheet of plastic wrap and spread the rice in a slightly thinner layer, leaving a border along the far edge. Keep the fillings compact toward the center. Think of it as folding rather than enclosing — bring the far side over toward you, then wrap in plastic wrap to set the shape.
Variations
Add a slice of cheese for extra richness. Replace the fried egg with a halved boiled egg or an egg salad filling (chopped boiled egg mixed with mayonnaise). Avocado is also a great addition for a creamier, more substantial bite.