Aside from onigiri (rice balls), I also enjoy making onigirazu for my family. Onigirazu—known as Japanese rice sandwich or sushi sandwich—is very similar to onigiri but is formed into a larger square or rectangular shape. We “sandwich” the fillings with steamed rice, just like how you would make a sandwich with two pieces of bread. It is one of the best foods to pack for summer lunch or picnic! To form the rice sandwich into the perfect shape, I have been using a wooden onigirazu mold (onigirazu maker) for many years. This special mold was gifted by Mark, a woodmaker and a JOC reader from Oregon. Since many of you have expressed interest in getting the mold, I thought I’d talk more about it here.
Wooden Onigirazu Mold
This beautiful onigirazu mold is handcrafted by Mark who takes special orders from his Etsy site on Mark’s Wood Crafts. It’s made of Port Orford cedar and there is not a single nail used in this mold! The cedar smells amazing (reminds me of cedar products in Japan) and this mold has been so useful to make my children’s onigirazu lunch. Although you can find a plastic mold for making onigirazu, this wooden mold stands out for many reasons. First, for obvious reason, it is made with sustainable material, and not plastic. Second, it will last to next generation if you take good care of it. I really love the texture, the smell of the wood, and its functionality! The mold is available in three different sizes: 3½” x 2½”, 3½” x 3”, 3½” x 3½”. And I’m happy to report that Mark now ships to USA (free shipping) and international, including Australia. The only caveat is you might have to get on wait list as he’s doing this out of passion. It makes such a thoughtful gift, especially for moms who make onigirazu often for their children. If you’re interested in purchasing or asking him a question, please go to his Etsy site Mark’s Wood Crafts.
Why Use Onigirazu Mold
With the mold, you can portion control the portion of the ingredients. Without it, I often add too much rice and fillings and end up struggling to wrap the sheet of nori around nicely. As you see in Step 7, the rice and filling are already packed tightly, so it’s much easier to wrap them with nori sheet. An onigirazu mold is not necessary to make onigirazu, as I’ve demonstrated in my Chicken Katsu Onigirazu and Bulgogi Onigirazu recipes. However, the mold is very helpful with the shaping, as it reminds me to control the amount of the filling so that I can make a good-looking onigirazu!
How to Shape Onigirazu with a Mold
Here’s a quick overview on how to shape the rice sandwich with an onigiri mold:
Place a sheet of plastic wrap on a clean working surface. Put a sheet of nori on top with the shiny side down. Rotate the sheet 45 degrees so a corner points up. Place the onigirazu mold at the top of the nori sheet. Divide the cooked Japanese short-grain rice into 2 portions. Evenly spread a thin layer of one portion of rice inside of the mold. Sprinkle with salt. Arrange your fillings on top. Then place another thin layer of steamed rice on top. Moisten the “lid” of the onigirazu mold before you press down so the rice does not stick to it. Place the lid on top and press gently. Pull up the mold carefully while pressing down on the lid. Fold the nori sheet gently but tightly to wrap around the rice and filling at the center. Now, wrap the sandwich tightly with plastic wrap. Set aside for 5 minutes. Cut the onigirazu with a sharp knife. Run your knife blade under running water before cutting.
Where to Buy Onigirazu Mold
I understand that not everyone can afford to buy the wooden onigirazu mold, so I included other options here:
Plastic Onigirazu Mold
Onigirazu Rice Sandwich Maker Easy Onigirazu Kit & Case
My Favorite Onigirazu Recipes
Here are my favorite onigirazu with different fillings: Spam Onigirazu – Make a hearty combo by wrapping fried eggs, furikake, lettuce, and Spam with steamed rice and crispy nori. Chicken Katsu Onigirazu – This recipe features baked chicken katsu, tonkatsu sauce, mustard, steamed rice, and thinly sliced cabbage. Bulgogi Onigirazu – I love making a large batch of Korean grilled beef so I can use the leftover for making onigirazu the next day. For a more substantial wrap, add optional fried egg and vegetables like seasoned bean sprouts, spinach, carrots, and shiitake mushrooms.
Onigirazu Tutorial without Mold
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