Yakisoba Onigirazu (No Wrap Rice Ball)

  • 2 servings
  • 20 mins
Yakisoba Onigirazu (No Wrap Rice Ball)

Ever heard of Onigirazu? Onigirazu is a rice ball that is not squeezed into a round or triangle shaped ball. Onigirazu has a square shape, which you spread a layer of the fillings on the center of the seaweed and wrap with four corners! For this recipe, use our Signature Original Yakisoba! The red ginger and Japanese mayonnaise are a nice accent to our savory yakisoba. Try it out!

In this recipe

Signature Original Yakisoba, 17.46 oz (495g), 3 servings

Signature Original Yakisoba

Yields
2 servings

Cook Time
20 mins

 

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Ingredients

Yakisoba

  • 1 serving Signature Original Yakisoba

Sauce

  • 1 serving Signature Original Yakisoba Seasoning

Other

  • 1 cup Cooked Rice
  • ¼ lb Thin Sliced Pork
  • 1 tbsp Yakisoba Sauce (or Teriyaki Sauce)
  • 1 tsp Vegetable Oil
  • 2 Eggs
  • 1 Leaf Lettuce
  • 2 pieces Nori Seaweeds
  • Japanese Mayonnaise by preference
  • Red Ginger by preference
  • Salt and Pepper by preference

Instructions

  • Wash the leaf lettuce and shred it to big bite sized pieces.
    Yakisoba Onigirazu (No Wrap Rice Ball) Step 1 - All ingredients (Myojo Signature Original Yakisoba, Nori Seaweed, rice, leaf lettuce, thinly sliced pork, and egg)
  • In a small bowl, mix 2 eggs and sprinkle with salt and pepper. Make a thin omelet.
  • Heat oil in a frying pan and stir-fry the thin sliced pork. Season the pork with yakisoba/teriyaki sauce, and feel free to add your favorite choice of sauce.
  • Follow the package instructions to cook the yakisoba noodles.
  • On a flat surface, spread out a piece of plastic wrap and place the seaweed over, pointy side up.
  • Spread a thin layer of rice on the center. Place the thin egg omelet from Step 2 and layer with yakisoba, red ginger, and lettuce. Drizzle over the lettuce with Japanese mayonnaise, and layer with thin sliced pork and rice to finish.
    Yakisoba Onigirazu (No Wrap Rice Ball) Step 6 - Spread a thin layer of ingredients
  • Using the plastic wrap, wrap the corners, forming a square. Using the back of the spoon will help even the fillings. Once the rice ball is nice and square, you are done! Keep the wrap to maintain the square shape.
    Yakisoba Onigirazu (No Wrap Rice Ball) Step 7 - Wrap the corners
  • Cut the rice ball in half and serve on a plate. Before eating, remove the plastic wrap. Enjoy!