Onigirazu

Step 1

Rinse the 2 cups sushi rice under cold water until clear, then combine with 2.5 cups water in a pot. Bring to a boil, reduce to low, cover, and simmer until water is absorbed and rice is tender, about 15 minutes.

Step 2

While rice cooks, season the 1 pound ground beef with 1 teaspoon salt and 0.5 teaspoon black pepper. Mix gently and shape into 4 thin patties, slightly larger than your bread slices.

Step 3

Heat 1 tablespoon vegetable oil in a skillet over medium-high. Cook the patties until browned and cooked through, about 3-4 minutes per side. Set aside.

Step 4

Lay a sheet of plastic wrap on a clean surface. Place 1 nori sheet shiny side down. Spread a thin layer of cooked rice (about 1/2 cup) over the nori, leaving a 1-inch border.

Step 5

Place 1 slice of bread on the rice, then top with a cooked patty. Add another slice of bread on top, then cover with another 1/2 cup of rice, pressing gently to compact.

Step 6

Fold the nori over the filling like a burrito, using the plastic wrap to help tighten. Wrap tightly and let rest for 5 minutes to help it hold shape.

Step 7

Slice the onigirazu in half with a sharp knife, then unwrap and serve. Enjoy warm or at room temperature.