Onigirazu Rice Sandwich

Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cook white rice, click here.

In a separate bowl, mix cucumber with salt and set aside for 10 minutes, then squeeze and drain the excess water by hand. Place both bowls in the refrigerator to keep cold. 

Prepare the tuna and cucumber filling. Squeeze remaining oil of tuna with paper towel. Place in a bowl, add mayonnaise, wasabi, black pepper and combine.

When rice completes cooking, transfer rice to another bowl and gently fluff with the rice spatula. Allow rice to slightly cool - 5 to 7 minutes. 

Assemble ham and cheese onigirazu. Cut a plastic wrap about 7 to 8 inches long and lay on a cutting board. Place a sheet of nori squarely on the plastic wrap.

Place one sliced cheese onto the center of the nori diagonally.

Spread 1/8 of cooked rice at the center of the cheese.

Place ham over the rice, spread 1 tsp. of mayonnaise and top with 1/4 cup arugula. 

Place another 1/8 of cooked rice onto the arugula.

Using the plastic wrap, pull two opposite corners of the nori towards the center. Press down to seal nori to the rice. Then carefully peel back the plastic wrap.

Using the plastic wrap, pull the remaining corners of the nori to the center and gently press down to seal and hold its shape. Repeat steps to make another ham and cheese onigirazu. 

Assemble the tuna and cucumber onigirazu. Place a sheet of plastic wrap on a cutting board and place a sheet of nori. Evenly layer 1/8 of rice, half the amount of tuna, half the amount of cucumber and 1/8 of rice. 

Repeat steps 8 and 9 to fold and shape the onigirazu.  Repeat steps to make another tuna and cucumber onigirazu.

With the plastic wrap still intact, slice onigirazu into halves with a knife.