Gim Sando, aka Onigirazu, is a seaweed-wrapped sandwich with seasoned rice and a variety of fillings. Just about any sandwich fixing pairs well here, so have fun experimenting. Get creative with seasonal vegetables and your protein of choice. This recipe showcases two versions: a simple egg and cheese sando, and a ham cutlet sando. Find just the right flavor combinations so everyone in your family has one they love. They travel well so tuck a couple into your – or your kid’s - packed lunch.
- Prep ingredients. Wash lettuce and cut into sheets.
- For Ham sando: if ham is in big chunks, cut down into ½ inch thick slices (same size as sliced cheese). Place breadcrumbs and flour in separate bowls. Whisk 2 eggs together in small mixing bowl, and season with salt.
- Make 2 cups of rice in a rice cooker or in a pot, to yield about 4 cups cooked rice.
- When the rice is cooked, season it with a pinch of salt, 1 tsp of soy sauce, 1 tsp of sesame oil, 1 tsp of toasted sesame seeds and 1 tbsp of butter. Mix until butter is melted.
For Egg sando:
- Cook eggs: Whisk 2 eggs together with some cooking oil, then pour the egg mix into on a heated frying pan to make egg crepe. Lower the heat once egg mix starts to settle and cooks on the surface, about 2 - 3 mins. Turn heat off, add a slice of cheese in the middle and gently fold all 4 sides of the egg. Do not flip over. You want the egg cooked on the outside and slightly soft on the inside. Repeat process to make second egg/cheese filling.
- Assemble sandwich: Place a sheet of gimMe® nori sheet (shiny side down) on parchment paper. Carefully stack a scoop of rice, the egg/cheese filling, then more rice. Wrap it gently on all 4 sides, then wrap the sando in a parchment paper before cutting it in half.
For Ham sando:
- Make the cutlet: dredge each ham slice in flour, egg and breadcrumbs (in that order) and pan fry for 1 - 2 min on each side. Use just enough oil to cover the surface on one side. Set cutlet aside on a kitchen paper towel.
- Assemble sandwich: Place a sheet of gimMe® nori sheet (shiny side down) on parchment paper. Carefully stack, in order, a scoop of rice, lettuce, cutlet, tonkatsu sauce, lettuce, rice. Wrap it gently on all 4 sides then wrap the sando in a parchment paper before cutting it in half.
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If your nori sheet tears when you fold it, that’s ok. It’s because the nori is super fresh and crispy!
