meal — vegetarian

Egg and Rice Sandwich (Onigirazu)

A recipe for seaweed-wrapped egg and rice sandwiches inspired by Japanese onigirazu. | A recipe for seaweed-wrapped egg and rice sandwiches inspired by Japanese onigirazu. |
prep time 15 minutes
cook time 5 minutes
yield 1 serving


Inspired by Japanese onigirazu, this isn't your typical Western-style sandwich—but it's just as convenient, filling, and easy to enjoy on the go. In place of bread, medium-grain rice wrapped in nori holds all the fillings together, which include an egg cooked in a sweet and savory combination of soy sauce and maple syrup, plus a slice of American cheese, sliced avocado, and a drizzle of mayonnaise for good measure.

BY:White Blank Space


  • 1 teaspoon Nellie's Free Range Unsalted Butter
  • 1 Nellie’s Free Range Egg
  • 1 tablespoon all-purpose flour, for dusting
  • 2 teaspoons soy sauce
  • 1 teaspoon maple syrup
  • 1 sheet nori (sushi seaweed)
  • 1/2 cup cooked medium-grain white rice, warm
  • 1 slice American cheese
  • 1/4 avocado, sliced
  • 1 tablespoon mayonnaise


  • In a nonstick skillet, melt butter over medium-low heat. Crack egg into the skillet and let cook. When the egg white is mostly set, fold the white over the yolk.
  • Dust both sides of the egg with flour using a sieve, flipping the egg one more time to cook both coated sides.
  • Pour a mixture of soy sauce and maple syrup over the egg and cook for an additional minute. Set the egg aside.
  • Place a sheet of nori on a cutting board. Spread half of the rice in the center of the nori, making sure the rice is warm but not hot to avoid tearing the nori.
  • Place a slice of American cheese, avocado slices, mayonnaise, cooked egg, and remaining rice on top.
  • Carefully wrap the nori into a square using the sticky rice as a glue. Flip it upside down and cut it in half (wetting your knife with water before cutting can prevent the rice from sticking to the blade). Serve and enjoy!
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