Onigirazu Notebook: Delicious, Cute & Easy Everyday Bento!

You’ve heard of onigiri, the delicious Japanese rice ball snack, but have you heard of onigirazu? These tasty snacks are becoming very popular right now, and just like onigiri they’re a rice ball snack, but instead of shaping the rice into a ball with your hands you press it down into a flat shape kind of like a sandwich. They’re especially popular with chefs because you don’t have to get your hands all sticky with rice.
This excellent recipe book is a great place to start with this fashionable snack as it’s full of delicious recipes for both Japanese-style and Western-style fillings plus preparation and presentation guides. The author of the book, Erika Kanama, is a nutritionist, food researcher and university lecturer, so you know all of these recipes have been made with a balanced diet in mind.
Fun, easy, tasty and pretty – start your journey into the exciting world of onigirazu with this comprehensive cookbook.
Table of Contents

Chapter 1: Japanese-style OnigirazuCarrot and walleye pollack roe, raw walleye pollack roe and okra, salmon and cucumber, raw salmon roe, etc. Appendix: mixed rice onigirazu (leek rice, rice with tempura scraps, etc.)
Chapter 2: Western-style OnigirazuSalmon meunière, luncheon meat and thick fried egg, raw smoked salmon and cream cheese, raw tobiko (fish roe) and avocado, etc.
Chapter 3: Chinese & Ethnic OnigirazuChinese pepper steak and green pepper stir fry, bang bang chicken, pork shabu shabu & szechuan pickled vegetables, Chinese-style pork “kakuni” (stew) etc. Onigirazu presentation: piccata onigirazu, fried onigirazu, tempura onigirazu, giant! Onigirazu pie, etc. How to make pretty, delicious onigirazu (Japanese bento, Western bento, etc.)