Onigirazu is a modern take on Japanese rice balls or onigiri. Instead of the usual triangle, it is shaped into a flat rectangle, almost like a sandwich. Wrapped in nori seaweed and easily adaptable to whatever filling takes your fancy, onigirazu is easy to make and is perfect for picnics in the spring and summer seasons.  

 

This workshop is led by Izumi Nakamura from Sozai Cooking School, and participants will learn how to make sushi rice using vinegar as well as the turkey patty filling. Quantities below are sufficient to make 3 onigirazu. There will be a chance to win Mizkan products for those who attend the event. The details on how to enter will be announced during the workshop.

Participants will need the following ingredients and utensils to cook along during this workshop:  

Sozai Cooking School is an established Japanese cookery school with a wide variety of classes from all-time favourites such as sushi and tempura, traditional cuisines such as kaiseki and shojin, casual street foods including ramen noodles and okonomiyaki, to famous wagashi desserts. The school also provides food education programmes designed for different ages, professional chef training, corporate team building sessions, and total business consulting services.