Place half a bowl of rice in the center of a half-sheet of nori. Top with lettuce, sausage, and scrambled egg.

Add the rest of the rice on top. Shape gently, then pull one side of the nori (using plastic wrap) over the center.

Pull the other side of the nori over, using the plastic wrap to help, and seal. Press gently from the top to spread the rice evenly.

Seal both sides of the nori seam by pressing the nori together. Use chopsticks to tuck in the rice and help the nori stick.

When sealed tightly, the seam will be hard to see. You don't need to add water or anything to the seam—usually it sticks on its own.

Try a filling of shiso, flaked grilled mentaiko, egg, and mayonnaise.

Try a filling of lettuce, bacon, and egg.
To cook the bacon, place it on a paper towel on a plate and microwave at 500W for just under 1 minute.

Try a filling with a slice of American cheese on top.
Trim about 1/2 inch (1.5 cm) off one side of the cheese slice.

For a seasoned rice version, mix soy sauce, sesame oil, and bonito powder into the rice, then top with sesame seeds, aonori, and egg.

For all three types, add the remaining half of the rice on top of the fillings, then wrap each one the same way.

Let the wrapped onigirazu sit for a while to let the flavors blend. Then, keeping the plastic wrap on, cut in half with a damp knife.

Pack two servings in a lunch box to finish.
At my house, we pack the halves in the lunch box still wrapped in plastic.

To Rumikkuma: I'm sorry, I accidentally deleted your photo report while trying to post it. Thank you so much for making this recipe.

Featured in Cookpad News on January 14, 2016. Thank you very much!

Reached 100 photo reports on May 31, 2016. Thank you so much to everyone who made and viewed this recipe!