Chef JA Cooks

12 Make the Tamagoyaki: In a small bowl, whisk together the eggs, soy milk, and salt. Heat a little vegetable oil in a pan over medium heat. Pour ⅓ of the egg mixture into the pan. Once it’s cooked but still slightly soft, roll it up to one side. Pour another ⅓ of the mixture, letting it flow under the rolled egg, then roll again. Repeat with the final ⅓ of the egg mixture to complete the omelet. Once done, remove from the pan and cut in quarters (halving both lengthwise and crosswise).
1 Prepare the Vegetables: Shred the bell pepper, microwave for 30 seconds to soften, and mix with soy sauce. Wash and tear the lettuce into smaller pieces.
3 Assemble the Onigirazu: Lay down a sheet of plastic wrap on a clean surface. Place a nori sheet on top, shiny side down. Spread some rice in the center, shaping it into a small square. Add the ¼ tamagoyaki, lettuce, and carrots on top. Cover it with another layer of rice—just enough to hold everything together.
4 Fold the Nori: Fold the corners of the nori toward the center, wrapping up the fillings into a square shape. Use the plastic wrap to tightly wrap and gently press the onigirazu so it holds its shape.
10 Slice and Serve: Let it sit for a few minutes so the nori softens and sticks. Then, cut it in half (wet it slightly to prevent sticking) and enjoy!