Beef yakiniku onigirazu (Rice Balls)

Yakiniku onigirazu (焼肉おにぎらず）

What kind of dish is Yakiniku onigirazu??

A regular rice ball (onigiri) is made by holding the rice in your hand. Onigirazu means not holding the rice with your hands.

Therefore, onigirazu is the term used to refer to the new version of onigiri.

If we were to translate onigirazu into English, it would be “sushi sandwich”.

It became a temporary boom because you can make it without getting your hands dirty and it is easy to eat. Another attraction is the beauty of the cross section when cut. I’m looking forward to it every time because the completion will change depending on what I put in between.

It is recommended for a lunch as it contains a lot of ingredients. Onigirazu can be eaten with one hand, and you don’t need a bento box or chopsticks.

This recipe uses juicy beef as the filling.
It’s seasoned with yakiniku sauce, so it’s very easy to make.
It also contains carrots and other ingredients, so you can easily consume carbohydrates, protein, and vegetables.

NUTRITION FACTS : Beef yakiniku onigirazu (Rice Balls)

• 376 Calories Protein 13.7 g Total Fat 7.8 g Total carbohydrates 63.4 g Sodium 1.8 g

INGREDIENTS : Beef yakiniku onigirazu (Rice Balls)

1. ☆Rice (3 cups, 450g)
2. ☆Salt (6g)
3. ☆Sake (30g)
4. ☆Water (540g)
5. Kelp (7g)
6. Beef shoulder(240g)
7. Yakiniku sauce (40g)
8. Lettuce (60g)
9. Carrots (60g)
10. Nori seaweed (19x21cm 6 sheets)

How to make Tuna Mayo Onigirazu Rice Ball

1. Mix rice, salt, sake, and water in the rice cooker pot.
2. Wipe the kelp clean and place it on top of the rice.
3. Cook the rice.
4. Stir-fry the beef in a pan.
5. Once the meat changes color, add the yakiniku sauce and stir-fry until the liquid has evaporated.
6. Wash the lettuce and pat dry with kitchen paper.
7. Slice the carrot into 0.5mm slices and then julienne it.
8. Divide the rice into 6 equal portions (150g-160g per portion).
9. 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.
10. Fold the seaweed.
11. Let it sit for about 10 minutes, then cut it in half, being careful to keep the right way.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。 レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。 日本の家庭料理のレシピを英語で紹介しています。 圧力鍋とオーブンを使う料理が得意です。 日本食・和食に興味を持ってもらえたら嬉しいです。 よろしくお願いします(*ˊᵕˋ)♡‧₊