As soon as I tried onigiri for the first time, I knew I had to eventually post something about it on Anatomy of a Sandwich. I had thought that, like many other posts I’ve done, I’d have to spend most of my time justifying how onigiri fit into a sandwich blog. But then I opened up a book by Shizuo Tsuji called Japanese Cooking: A Simple Art. This book is widely considered to be the first translation of Japanese cuisine into Western understanding, not to mention the foremost encyclopedia on traditional Japanese foods. So needless to say, I was thrilled to find this sentence leading the description of onigiri: “Japan’s traditional sandwich equivalent.”
This means, fortunately, that instead of validating onigiri’s inclusion here, I get to talk about the fun stuff!!!
Onigiri, also called omusubi, are delicious balls of rice stuffed with vegetable, meat, or seafood fillings, then wrapped in seaweed (called nori). Though the word “onigiri” has the same root as “nigiri”, a form of sushi, rice balls actually fall into a different category of Japanese cuisine. The relation here has to do with the etymology of “nigiri”, which means “clenched” or “gripped”. If you’ve ever seen a sushi chef make nigiri, then you know what I’m talking about. Onigiri are also clenched, as the rice must be pressed hard enough to stick together, without squishing the rice grains, which makes them harden. In fact, it is said that, since cooking was traditionally done by women, the clenching of onigiri was a sign of a mother’s love gripping the rice together. Onigiri are usually triangular in shape, but can also be tubular or round.
On the other hand, there is a very big difference between nigiri and onigiri: the rice. While sushi rice is made with vinegar and sugar, onigiri rice is simply steamed. Furthermore, when making nigiri, you simply wet your hands so the rice sticks together, but not to your hands. With onigiri, wetting your hands is followed by salting your hands, so that as you press the ball together, you are also seasoning it. The reason behind this actually has to do with the original reason each dish was created. Sushi was created as a way to preserve fish: the fish was put between layers of this vinegared rice in order to preserve the fish. Alternatively, onigiri is salted because it originated as a method to preserve rice, not the filling inside. To this end, traditional fillings for onigiri are usually preserved in and of themselves, like umeboshi (pickled plum), salted salmon, and tarako (salted cod roe). Onigiri is also on the larger side, meant to be handheld, you know, like a sandwich!!! Furthermore, onigiri is often thought to be Japan’s oldest food, possibly originating before the widespread use of chopsticks, since it takes rice, a difficult food to eat with your hands, and makes it more accessible. Archaeologists have even found a lump of carbonized rice from around 300 BC that showed evidence of being held by human hands!
Today, onigiri holds a very similar place in Japanese cuisine as sandwiches do in Western cuisine. Found everywhere from onigiri shops to gas stations and convenience stores, modern technology has had a large part in making onigiri as widespread as it is. While traditionally, the emotional associations and precision needed to make onigiri made it impossible to mass produce, these days we’ve figured out how to have machines grip the rice properly, stuff the ball with filling, and package the ball with nori in a way that prevents the seaweed from going soggy. It is a truly portable meal that is eaten in the same context as sandwiches, and is considered one of the best platforms for highlighting local flavors and trends. They are also used to explore other cuisines, as now you can find the traditionally English filling of tuna mayo, or even Italian-style, with tomato sauce and cheese. In LA, we have two great onigiri spots: Sunny Blue (in Santa Monica, with a new location in Culver City) and Kawaba Rice Ball in Hollywood. Both offer a great combination of traditional and modern fillings, as you can see in the photos. And both are unbelievably delicious and reasonably priced, so are great for a snack or a full meal, which means if you pass one of these places, you have no excuse not to go!
For those of you who have been following AOAS, I’m sure that once you saw the tacos you must have been waiting for the sushi post. Well, here it is. My brother, Ethan, is leaving for college tomorrow, so my family went to Nagao for his last family meal. Nagao is a wonderful sushi restaurant in Brentwood owned by sushi chef Nagao. My family has been going there basically since the restaurant opened, so we love to sit in Nagao’s section at the bar.
But the real question is, why does sushi qualify as a sandwich? Using the same logic that applied to the tacos, we can see that sushi can be deemed a conceptual sandwich. Let’s take the TNT roll (photo #2) as an example, since it is the most common form of sushi roll: seaweed and rice wrapped around yellowtail, smelt eggs, green onion, cucumber, and avocado. Immediately, similarities arise: the rice taking the place of the bread, the yellowtail as the main “meat” and the same fixings: cucumber, avocado, and green onion. Basically, a sushi roll is like a wrap. If you’re still skeptical, consider a handroll.
So then, how do the other sushi dishes pictured above fit in to the framework? The soybean paper roll (photo #6) follows the same idea as the TNT. As for the rest, let’s consider sandwiches from a different perspective than just the ingredients. What else makes a sandwich? Much of this answer comes from what a sandwich offers the eater: a meal that can take infinite forms, yet is simple to make and even easier to eat: no utensils required. The ease of eating, or rather, the convenience of being able to eat this type of food with your hands, is a part of why sandwiches are often the most appealing choice for a meal. This idea, that eating with your hands is the right way to eat, can also be seen in sushi. Yes, chopsticks are involved when it comes to sushi, but often, fingers are the way to go. In a similar vein, bread doesn’t always have to be the force holding the sandwich or wrap together, as seen in this post about In N Out. Therefore, photo #3, crab wrapped in tuna and halibut, can be seen as little mini wraps.
Obviously, some of these photos really are a stretch in terms of arguing that sushi is like a sandwich, but they looked so good I just had to include them.
Looking for a late bite to eat one night, I decided to take Jess to Fu Rai Bo, a Japanese restaurant I had been to once before. Serving tapas-like dishes, Fu Rai Bo is a great place to share food (something I am a huge fan of) and try traditional Japanese cuisine.
The hanpen cheese is one of Fu Rai Bo’s specialties: fish cake folded over American cheese, all wrapped in seaweed then breaded and fried. Everything about it is absolutely wrong, and yet there is no denying the amazingness that is the hanpen cheese. The second photo is also a hanpen cheese from a Japanese restaurant in London, called Cocoro. I decided to include this on AOAS because of Jess’s perfect description: “it’s like a fish grilled cheese.” And it does actually taste more like a fish sandwich, providing a unique experience at a japanese restaurant. This is, just like the previous post on tacos, why I love sandwiches. Every culture has their own version of the sandwich, creating endless culinary opportunities. Japanese cuisine has many sandwich variations, from this dish to sushi, one of the reasons it’s one of my favorite.