Makes 4 onigirazu.
-1 cup short-grain or regular rice
-1 1/2 cup water
-3 pieces of nori
-6 slices center cut bacon (I use 1 1/2 -strips per onigirazu)
-slices of ripe tomato
1. Cook the rice. I typically use a ratio of 1 cup rice to 1 1/2 cups of water, which yields just under 3 cups of cooked rice. Dip your hands in cold water, then coat the inner surfaces of a small bowl and measuring cup with the water too. Pack 1/3 cup of rice into the measuring cup, and then transfer the rice to the small bowl.
2. Compact the rice, then flip it out onto the rough side of a nori sheet. Wet your hands again, then slightly pat the rice round down so that it resembles a patty.
3. Spread a thin layer of mayo on the rice round, then scatter some togarashi on top to taste. Place the filling ingredients onto the rice round. Dip your hands in cold water, then coat the inner surfaces of the small bowl and measuring cup with the water again. Pack 1/3 cup of rice into the measuring cup, and then transfer the rice to the small bowl. Flip this 2nd rice round down on top of the filling ingredients.
4. With wet hands, slightly pat the rice round down. Fold one corner of the nori to the center of the rice round, then do the same with the rest of the corners.
5. Flip the nori wrapped package over so that it lies seam side down. Wrap a piece of plastic wrap around it tightly, then use the palm of your hand to lightly press and form the onigirazu into a square shape. To serve, use a sharp knife to cut the sandwich in half.