Quick Egg Onigirazu Wraps
Think of it as a sushi burrito—all the flavor, zero effort. Perfect for when you just need dinner, fast.
Look, we get it. It's been a long day and the last thing you want to do is spend an hour over a hot stove. These Onigirazu (literally 'rice wraps') are your secret weapon. They take about 15 minutes total because they use simple fillings and don't require complex folding. We’re using a soft scrambled egg as the heart of the wrap, making it incredibly filling and satisfying. It feels like a fancy cafe lunch, but you can whip it up in your pajamas. Don't worry about perfection—the messier the fold, the more it looks like authentic street food.
Ingredients
- 1 cup cooked sushi rice — Use microwaveable pouches to save time.
- 4 unit large eggs
- 1 tbsp heavy cream or milk
- 1 pinch salt
- 1 tsp sesame oil
- 2 unit nori sheets — Large sheets preferred for wrapping.
- 1 tbsp mayonnaise
- 1 tsp sriracha
Method
- 1 Whisk the eggs with a splash of cream and a pinch of salt in a small bowl.
- 2 Heat a non-stick skillet over medium heat with the sesame oil. Pour in the eggs and scramble until just set but still moist.
- 3 Divide the cooked rice into two equal portions onto a plate. Spread a thin layer of mayo and sriracha over the rice.
- 4 Place one large nori sheet on a flat surface. Spread the rice evenly across the center of the sheet.
- 5 Top the rice with a generous portion of the scrambled eggs.
- 6 Fold the sides of the nori inward and roll it up tightly like a burrito to create your Onigirazu.
Variations
- Add Veggies — Toss in a handful of baby spinach during the last 30 seconds of cooking the eggs.
- No-Mayo Version — Swap the mayo for a drizzle of toasted sesame oil or a quick dash of soy sauce.
Notes
If you have some avocado or cucumber in the fridge, slice them up and toss them on top of the rice before adding the egg for extra texture.
Equipment that helps
- Non-stick skillet — Ensures the eggs release easily without sticking so you don't have to scrub it later.
- Large mixing bowl — Makes whisking the eggs and seasoning much faster than doing it in a small cup.
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