Recipe · By Wild Planet Foods
Crispy Pan-Fried Onigirazu
savouryonigirazutunariceeggavocadocrispy
- Ingredients
- 13
- Method
- 8 steps
- Collected
- 2026-08-30
01
Ingredients
Tuna filling
- 2 cans Wild Planet Skipjack tuna, drained
- 3 tbsp mayonnaise
- 1 tsp Sriracha, plus more to taste
- Salt
- Black pepper
To assemble
- 1 avocado, thinly sliced
- 1 cucumber, cut or peeled into thin strips
- 6 eggs, fried
- 3 cups cooked short-grain white rice, seasoned with salt
- 12 sheets nori
- 24 sheets rice paper
- Black sesame seeds
To fry
- Neutral oil
02
Method
- Mix the drained tuna with the mayonnaise, Sriracha, salt and black pepper. Set aside.
- Fry the eggs and prepare the avocado, cucumber and seasoned rice before assembling.
- Dip 2 rice paper sheets in warm water and overlap them on a cutting board. Place 2 nori sheets on top.
- Cut 2 slits to create 4 folding sections. Put rice in one section, the tuna mixture opposite it, a fried egg in the third, and avocado and cucumber in the fourth. Add more Sriracha to the tuna if desired.
- Fold the filled sections over one another into a compact stacked square, following the sequence shown in the video: rice over avocado, that stack onto the tuna, tuna over the egg, egg over the rice, and finally rice over the cucumber.
- Wrap the square in 2 more moistened rice paper sheets, press to seal and sprinkle with black sesame seeds.
- Heat a layer of neutral oil in a frying pan over medium-high heat. Pan-fry the onigirazu on every side until sealed, golden and crisp.
- Transfer to a cutting board, slice in half and serve.
03
Sources & attribution
- Wild Planet Foods, “How to make a Crispy Pan-Fried Onigirazu” — YouTube Short
- Ingredient quantities and the folding sequence were taken from the creator’s description; the transcript and video were checked for the preparation order, visible fillings, wrapper and final presentation.