"While onigiri have a centuries-long tradition in Japan, onigirazu have been around only since the early 1990s. As the name might suggest, these are larger, grander relatives of onigiri in the shape of sandwiches, but with pressed vinegared sushi rice, wholly wrapped by nori, in lieu of bread. Oda fashions a dozen or so varieties, including onigirazu with chicken or pork tonkatsu; corned beef or spam; mango with avocado and a corn croquette [shown], okra with avocado, and seafood such as salmon or mackerel, soft-shell crab, shrimp and — our favorite — fried oyster.
"Proudly presented by Oda, each onigirazu — sliced in two with cut edges facing outward, snugly fit to a clear plastic carry-out container — feels like a jewel made just for us." Read more on Culinary Backstreets.
