Ingredients
For the onigirazu:
- 1 egg
- 1 Nori sheet
- 90g of cooked sushi rice
- ¼ tsp of nigella seeds
- 1 lettuce leaf
- 2 ham slices
- A pinch of salt
- Olive oil
Instructions
Whisk the egg with a pinch of salt in a bowl, until well blended.
Heat the oil in a frying pan. Pour in the whisked egg and cook over low heat until an omelet is fomed. Once the omelette has cooled, cut it in half.
Place a nori sheet on a chopping board. Add half of the rice in the middle of the sheet, sprinkle with salt and nigella seeds. Next, put the lettuce leaf, ham slices and omelet, and add the rest of rice on top. Then close the onigirazu by folding the ends of the seaweed towards the center, forming a flat rice ball. Place it in fridge for at least 5 minutes before cutting it in half and placing it in your MB Original bento box.
This recipe goes perfectly with cherry tomatoes as a starter and fresh fruit for dessert.
