Recipe by: Yuka Fukata

Source: ” Onigirazu Idea Book” by Erika Kanewaru

Serves: 1 or 2



onigirazu 2

  • 2 pieces seaweed
  • 1 pack fermented soybeans
  • 2-3 cm leek, chopped
  • 1 Tbls boiled kombu seasoned in sweet/spicy soya sauce
  • 2 leaves lettuce
  • 320 g cooked Japanese rice
  • 1 small can of tuna, drained of the excess liquid
  • 2 Tbls mayonnaise
  • Salt and pepper

Instructions (for the Onigirazu with fermented soybeans)

  • Stir fermented soybeans until it becomes sticky.
  • Add the leek and kombu. Toss gently.
  • Place food wrap on the plate with the seaweed on top.
  • Top with 80 g of rice (square shape).
  • Add the fermented soybeans mix and 1 lettuce leaf.
  • Finish with 80 g of rice.
  • Wrap up all the ingredients and leave it for 3 min.
  • Cut it half and take out the food wrap.

onigirazu 3

Instructions (for the Onigirazu with tuna)

  • Mix tuna, mayonnaise, salt and pepper.
  • Follow the same procedure as for the fermented soybeans filling.

Download PDF here: Yuka Fukata Japanese Onigirazu (Seaweed, Soybean or Tuna, Rice Parcels)