Beef yakiniku onigirazu (Rice Balls)

Yakiniku onigirazu (焼肉おにぎらず）

What kind of dish is Yakiniku onigirazu??

Yakiniku = Grilled meat

Onigirazu is a completely new type of onigiri that overturns the traditional concept of nigiru-style onigiri. Because it doesn’t require hand-pressing, it’s also known as the “sushi sandwich,” and has garnered attention overseas.

The greatest appeal of onigirazu is its ease of preparation, which once sparked a boom, and its artistic cross-section. Easy to prepare and carry, and easy to eat with one hand, it’s a huge hit as a main lunch or a convenient picnic lunch.

Different ingredients create completely different flavors, so you’ll discover new discoveries and have fun every time you make it.

Tunamayo onigirazu 👉 Tunamayo shungiku (Chrysanthemums mayonnaise salad)

This recipe introduces “Yakiniku Onigirazu.” A generous portion of rice is sandwiched with juicy beef as the main ingredient.

Surprisingly easy to prepare: The beef is seasoned with commercially available yakiniku sauce, so even beginners can make it in no time without any mistakes.

Perfectly balanced nutrition: By adding vegetables such as carrots, you can get all the essential nutrients – carbohydrates, protein, and vegetables – in one meal.

A revolutionary one-handed meal that requires no lunch box or chopsticks. Enjoy this modern soul food that combines deliciousness and convenience to support your busy daily life!

Horumonyaki (Stir Fried Beef Offal With Yakiniku no Tare) — For more information on Yakiniku sauce, see this article.　👉　Horumonyaki (Beef Offal Yakiniku sauce)

NUTRITION FACTS : Beef yakiniku onigirazu (Rice Balls)

2256 Calories Protein 82.2 g Total Fat 47.0 g Total carbohydrates 380.7 g Sodium 10.6 g

INGREDIENTS : Beef yakiniku onigirazu (Rice Balls)

☆Rice (3 cups, 450g)
☆Salt (6g)
☆Sake (30g)
☆Water (540g)
Kelp (7g)
Beef shoulder(240g)
Yakiniku sauce (40g)
Lettuce (60g)
Carrots (60g)
Nori seaweed (19x21cm 6 sheets)

How to make Tuna Mayo Onigirazu Rice Ball

Mix rice, salt, sake, and water in the rice cooker pot.
Wipe the kelp clean and place it on top of the rice.
Cook the rice.
Stir-fry the beef in a pan.
Once the meat changes color, add the yakiniku sauce and stir-fry until the liquid has evaporated.
Wash the lettuce and pat dry with kitchen paper.
Slice the carrot into 0.5mm slices and then julienne it.
Divide the rice into 6 equal portions (150g-160g per portion).
Layer the layers in the following order: seaweed → 80g rice → lettuce → meat → carrot → 80g rice. Be careful to keep the seaweed facing the right way. See the photo.
Fold the seaweed.
Let it sit for about 10 minutes, then cut it in half, being careful to keep the right way.

Many useful goods are also sold. I love using ”BIG おにぎらず cube Box” and “おにぎらぱ”.

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!