An onigirazu is what happens when someone decides shaping onigiri by hand takes too long. A sheet of nori, a layer of rice, a filling, more rice, then the corners folded in like a parcel and the whole thing cut in half.
The cut face is the point — neat stripes of nori, rice and filling. Wrap it tightly in cling film and let it sit for a couple of minutes before cutting and it holds together perfectly.
