Omurice Onigiri

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Simply Onigiri funa dn creative recipes for Japanese rice ballsOmurice, or Japanese omelette rice, is a popular dish with children. Adding a pinch of Worcestershire sauce makes this onigiri tasty even when it’s cold. I’m sure children who don’t like vegetables will be happy to eat this onigiri. This is the kind of onigiri I like to pack for a picnic!

  • Yield: 8


  • Vegetable oil for shallow-frying
  • ½ Onion, peeled and chopped
  • 1 Chicken breast fillets, about 200 g (7 oz) each, pounded and cut into bite-size cubes
  • 10.66 oz (50 g) Frozen mixed vegetables
  • 2 Sausages, cut into small cubes
  • 17 oz (480 g) Cooked Japanese short grain rice
  • 1 tsp Worcestershire sauce
  • 2 tsp Chicken stock granules
  • ½ Garlic clove, peeled and crushed
  • Salt a pinch
  • Ground white pepper a pinch
  • 2 tbsp Tomato ketchup + more to decorate
Egg crepe
  • 4 Eggs
  • 4 tbsp Milk
  • 4 tsp Potato starch
  • Vegetable oil for cooking
How to Make It
  1. Combine seasoning ingredients in a small bowl and mix well. Set aside.
  2. Heat oil for shallow-frying in a pan and cook onion and chicken until meat changes colour. Remove from pan and set aside.
  3. In the same pan, add mixed vegetables and sausage and cook for 1–2 minutes.
  4. Add rice and mix well. Add cooked onion and chicken mixture and seasoning ingredients. Mix well. Remove from heat and transfer rice mixture to a plate and set aside.
  5. Prepare egg crêpe. Mix eggs, milk and potato starch in a small bowl and stir to mix well.
  6. Heat oil in a small clean pan and pour in egg mixture. Swirl the egg mixture around the pan to make a thin crêpe. Cook both sides and set aside. Repeat this process until the egg mixture is used up. Set aside.
  7. Place cling wrap in a rice bowl and scoop 60 g (2 oz) rice into the bowl. Pull out rice together with cling wrap and mould rice into your preferred shape. Repeat with the remaining rice.
  8. Cut egg sheets into 8 rectangular strips measuring about 15 x 2.5-cm (6 x 1-in). To make a pattern on the egg, use drinking straws to cut out small holes.
  9. Remove cling wrap from rice and carefully wrap egg strips around rice balls. Decorate with tomato ketchup, if desired.

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