Crispy Pan-Fried Onigirazu
A crispy, crunchy, and savory twist on a classic tuna sandwich, inspired by Japanese onigirazu.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 6
Scale recipe
Original recipe · 1×
Ingredients
- 2 cans @Wild Planet Foods Skipjack Tuna
- 3 tbsp mayo
- 1 tsp Sriracha (plus more to taste)
- 1 avocado, thinly sliced
- 1 cucumber, peeled into thin strips
- 6 eggs, fried
- 3 cups cooked short-grain white rice, seasoned with salt
- 12 sheets nori
- 24 sheets rice paper
- Black sesame seeds
- Neutral oil for frying
Method
- Mix Wild Planet tuna with mayo, Sriracha, salt and pepper. Set aside.
- Fry your eggs and prep all fillings before you start building.
- Dip 2 rice paper sheets in warm water, overlap on a cutting board. Layer 2 nori sheets on top. Cut 2 slits to create 4 sections.
- Place rice in one, tuna across from it, egg in the third, avocado and cucumber in the fourth.
- Fold rice over avocado, fold that stack onto the tuna, fold tuna over the egg, fold egg over to the rice, fold rice over cucumber.
- Wrap the whole square in 2 more wet rice paper sheets, press to seal, sprinkle with sesame seeds.
- Pan fry in neutral oil on medium-high heat, searing all sides until golden and crispy.
- Slice in half and try not to film a close up before eating.
Notes
Fair warning — regular tuna sandwiches are never going to hit the same after this.
Kitchen record
Nutrition
Per 1 onigirazu
- calories
- 420 kcal
- carbohydrate
- 45g
- cholesterol
- 185mg
- fat
- 18g
- fiber
- 4g
- protein
- 22g
- saturated fat
- 3g
- sodium
- 650mg
- sugar
- 2g
- trans fat
- 0g
- unsaturated fat
- 15g
Adapted from tiktok.com.