Onigiri Dog (Japanese Rice Hot Dog)

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Ingredients

300-350 g cooked Japanese short grain rice (0.7% salt dry weight of rice or 0.3% cooked weight of rice) ie. 350 g cooked rice mixed with 1 g salt or 150 g raw rice cooked with 1 g salt)
2 nori sheets (standard 21 × 19 cm)
Filling of choice
260–300 g cooked Japanese short grain rice (0.7% salt dry weight of rice or 0.3% cooked weight of rice)
2 nori sheets
Filling of choice
Lettuce
Thinly sliced cabbage
Shiso
Perilla
1 can tuna (11g g), drained
1 1/2 tbsp kewpie mayo
1 tsp mentsuyu or 1/2 tsp soy sauce, to taste
1 grilled or cooked salmon fillet (~60-80 g)
1 tbsp kewpie mayo
1 tbsp toasted sesame seeds
1 tsp sesame oil
2 oz canned corn, drained and patted dry
1 tbsp kewpie mayo
1/3 tsp soy sauce
2 imitation crab sticks
2 tsp mayo
2 tsp bonito flakes, crushed (optional)
pinch of salt
2 oz thinly sliced beef
1 tbsp yakiniku sauce or 2 tbsp sake + 2 tsp soy sauce + 1/2 tsp mirin + 1/2 tsp sugar
Hot dog
Karaage
Teriyaki chicken
Teriyaki Tofu
Corn mayo
Egg salad
Tamagoyaki
Spam and egg
Ebi fry
Salted salmon
Teriyaki salmon
Yakiniku
Niku miso (meat miso)

1
Slice the nori in half across the long edge. Then take each half and cut about 1.5 inches off one side. These smaller pieces will be used to cover the sides.
2
Place a piece of plastic wrap on your work surface. Add 75–85 g of cooked rice in the middle. Fold over the plastic wrap and twist both ends to form a tight cylinder, about the width of your nori. Repeat 3 more times with remaining rice.
3
Take one main piece of nori and place it rough side up. Unwrap the rice and place it along the bottom edge of the nori. Take the two smaller nori pieces and attach them to the left and right sides, pressing them onto the rice to help cover the curved edges. It’s okay if the rice isn’t completely covered, as long as most of it is. Then roll the rice upward so the nori wraps around it. Place it back onto the plastic wrap and wrap it up. Let sit for about 5 minutes so the warmth of the rice softens the nori and helps it mold to the shape. Repeat with remaining rice. If you have extra nori from the large onigiri dogs, you can use those end pieces for additional coverage.
4
Remove the plastic wrap and use an oiled or wet knife to slice about 1/3 of the way down the middle (do not cut all the way through).
5
Add your fillings of choice and enjoy! If taking to go, re-wrap with the same plastic wrap to reduce waste or place into a bento box.

6
Slice about 5 cm off the longer edge of the nori. If using more than 140 g of rice, you don’t need to trim it.
7
Place 130–150 g of rice onto plastic wrap and twist to form a cylinder, about 11 cm wide (or the length of your hot dog).
8
Place the nori rough side up. Set the wrapped rice in the middle to measure, then make a vertical cut in the nori where it meets the rice (this helps it fold more easily).
9
Unwrap the rice and place it back in the center. Fold the right side of the nori onto the rice, then the left side, pressing gently so it sticks. Take the bottom piece of nori and fold it up, then roll it over the rice all the way to the top. Wrap with plastic wrap and let sit for about 5 minutes so the nori softens.
10
Unwrap, then slice down the middle about 1/3 of the way. Add your hot dog or fillings of choice. Drizzle on condiments and enjoy! If taking to go, wrap again with the same plastic wrap. You can also keep condiments separate and add just before eating.

11
Mix tuna, mayo and mentsuyu until well combined.
12
Flake the salmon and then mix in the mayo, sesame seeds and sesame oil.
13
Mix mayo, mayo and soy sauce until well combined.
14
Cut the crab meat into half and shred them apart. Mix in mayo, bonito flakes and salt.
15
Add beef and yakiniku to pan and cook until beef is no longer pink and sauce has been absorbed (about 2 minutes).