Onigirazu (おにぎらず)
Onigirazu is named for a refusal: the negative of nigiru, to press, so it means the rice ball you did not press. One sheet of nori does the holding, and the flat cross-section is the payoff.
The Onigirazu
Onigirazu - Yakiniku (焼肉おにぎらず)
The richest onigirazu turns on its one ingredient from a bottle: yakiniku no tare, the sweet-soy glaze Ebara has sold since 1968.
Onigirazu - Umeboshi (梅おにぎらず)
The pickled-plum onigirazu: a flat nori-and-rice envelope built around a single umeboshi, the salt-and-acid threading the rice and giving the format its longest practical lunch-bag life.
Onigirazu - Tuna Mayo (ツナマヨおにぎらず)
Tuna mayo is the best-selling konbini onigiri flavour; onigirazu takes it out of the rice-ball core and spreads it flat. The most forgiving, lunchbox-friendly member of the family.
Onigirazu - Teriyaki Chicken (照り焼きチキンおにぎらず)
Onigirazu with teriyaki chicken.
Onigirazu - Spam and Egg (スパムたまごおにぎらず)
Onigirazu with Spam and fried egg; Okinawan-influenced flavor.
Onigirazu - Shrimp Tempura (海老天おにぎらず)
Onigirazu with shrimp tempura.
Onigirazu - Salmon (鮭おにぎらず)
Onigirazu with grilled salted salmon (shiojake).
Onigirazu - Natto (納豆おにぎらず)
Onigirazu with natto (fermented soybeans); acquired taste.
Onigirazu - Kinpira (きんぴらおにぎらず)
Onigirazu with kinpira gobo (braised burdock root and carrot).
Onigirazu - Karaage (唐揚げおにぎらず)
Karaage onigirazu folds Japanese fried chicken, soy-ginger-garlic thigh in a crisp potato-starch coat that holds even cold, into a flat nori-and-rice envelope cut to show the banded face.
Onigirazu - BLT Style (BLT風おにぎらず)
Onigirazu with bacon, lettuce, tomato; fusion.
Onigirazu - Avocado (アボカドおにぎらず)
Onigirazu with avocado; modern healthy variation.