Vegetarian Tamagoyaki Onigirazu
This vegetarian tamagoyaki onigirazu is a flavorful Japanese rice sandwich packed with soft eggs, crisp lettuce, and seasoned bell peppers. Easy to make and perfect for lunch or a meal on the go!
More onigirazu recipes you will love- Tuna Mayo Onigirazu, Vegan Mapo Tofu Onigirazu, 3 Easy Onigirazu Recipes!
Recipe Ingredients
You’ll need the following ingredients to make this vegetarian onigirazu:
How To Make Vegetarian Onigirazu: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, you can go to the printable recipe card below.
Step 1
Place a sheet of plastic wrap on a flat surface and lay a nori sheet on top.
Step 2
Spread some rice in the center.
Step 3
Add the lettuce, tamagoyaki, and bell pepper on top of the rice.
Step 4
Cover with another layer of rice.
Step 5
Fold the corners of the nori over the filling to form a square shape.
Step 6
Wrap the onigirazu tightly with plastic wrap. Let it sit for a few minutes.
Cut the onigirazu in half and enjoy this delicious egg rice sandwich!
Storage
To store onigirazu, wrap it tightly in plastic wrap to keep the filling in place and prevent the rice from drying out. Then, refrigerate it in an airtight container for a few days.
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Vegetarian Tamagoyaki Onigirazu
Print Pin SaveIngredients
- 3 Eggs, drained
- 2 Tbsp Soy Milk, or any milk of your choice
- A pinch of Salt
- Vegetable Oil, for cooking eggs
- 1 Bell Pepper, shredded
- ½ tsp Soy Sauce
- 1 cup Lettuce, torn into bite-sized pieces
- 2 servings Cooked Rice, about 400g
- 2 Nori Sheets
Instructions
- Make the Tamagoyaki: In a small bowl, whisk together the eggs, soy milk, and salt. Heat a little vegetable oil in a pan over medium heat. Pour ⅓ of the egg mixture into the pan. Roll it up to one side once it’s cooked but still slightly soft. Pour another ⅓ of the mix, letting it flow under the rolled egg, then roll again. Repeat with the final ⅓ of the egg mixture to complete the omelet. Once done, remove from the pan and cut in quarters (halving both lengthwise and crosswise).
- Prepare the Vegetables: Shred the bell pepper, microwave for 30 seconds to soften, and mix with soy sauce. Wash and tear the lettuce into smaller pieces.
- Assemble the Onigirazu: Lay a sheet of plastic wrap on a flat surface. Place a nori sheet on top, shiny side down. Spread some rice in the center, shaping it into a small square. Add the ¼ tamagoyaki, lettuce, and carrots on top. Cover it with another layer of rice.
- Fold the Nori: Fold the corners of the nori toward the center, wrapping the fillings into a square. Use the plastic wrap to tightly wrap the onigirazu and gently press it so it holds its shape.
- Slice and Serve: Let it sit for a few minutes so the nori softens and sticks. Then, cut it in half (wet it slightly to prevent sticking) and enjoy!
Video
Notes
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- Storage: Wrap each one in plastic wrap, put it in an airtight container, and refrigerate it for a few days.
- Check out my tamagoyaki recipe for more detailed instructions!
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