Recipe by: Yuko Kono
Source: Family Recipe
Serves: 9


  • 4 cups of cooked Japanese short-grain rice
  • 9 sheets of dried seaweed (Large Squares)

Ingredients for Filling Type 1

  • 5 sheets of thin omelets
  • A handful salted seaweed (Shio-konbu)
  • 5 sliced cheese

Ingredients for Filling Type 2

  • 8 pcs crab stick(Kanikama)
  • 1 tin of tuna tossed with mayonnaise
  • 8 leaves lettuce


  • Set up the plastic-wrap and put a piece of large square seaweed on it.
  • Spread cooked white rice on the dried seaweed (in a squarish shape) Put on your desired filling and top with more rice
  • Fold in the sides of the seaweed to seal the filling. Wrap with cling wrap to help hold its shape.
  • Cut it half and serve.

Download PDF version here: Japanese Onigirazu Yuko Kono