Is it a sandwich? Is it sushi? It’s an Onigirazu Sushi Sandwich!
It’s time to think outside the box when it comes to sandwiches that you can eat on the go. An onigirazu sushi sandwich may be your next big craze once you see how simple it is to prepare, how easy it is to eat, and how delicious it tastes. I only recently discovered this fantastic alternative to sushi rolls, and I have to say that I’m having a blast finding different fillings for my “sandwiches.”
Why are onigirazu sandwiches better than sushi rolls? I don’t know about you, but I find sushi rolls nearly impossible to eat while I’m driving. Dipping is naturally ruled out due to the inherent risk of it spilling and making a mess in the car (I know about this firsthand). Second, sushi rolls tend to fall apart, and picking up all those little grains of rice is a real pain (I know about this, too).
Next, let’s talk about why onigirazu is better than a traditional sandwich made from bread. Sure, you can eat a regular sandwich with one hand (most of the time) as long as it’s not too messy. However, because a sandwich is open on all ends, filling ingredients can still fall out. That’s not the case with this sushi sandwich. It’s closed all around, so when you take a bite, everything remains inside the nori wrapper. Talk about convenience!
If you’re wondering what onigirazu tastes like, that’s a slightly more complex question to answer. First, you have the subtle, tangy flavor of the sushi rice. If you make the recipe as shown below, you get the rich creaminess of avocado, the mild, savory flavor of tuna and egg, and the saltiness of the nori. It is the perfect combination of flavors, not to mention the crisp texture of the nori that you get at the start of every bite. Remember, the flavor will change based on the fillings you use.
The filling makes the sandwich!
There are no rules when it comes to making your own onigirazu sushi sandwich, except to ensure you prepare proper sushi rice (with vinegar and sugar to help preserve and flavor the rice). The fillings allow you to get creative and use your imagination. I would think that you could put anything you want inside this sandwich, but here are a few of my favorite onigirazu combinations:
- Smoked salmon, cream cheese, cucumber slices, and avocado slices
(Think Philadelphia roll in a sandwich)
- Cooked teriyaki chicken, shredded carrots, and shredded zucchini
- Scrambled eggs, crumbled bacon, and sliced avocado
- Fresh spinach leaves, roasted red peppers or sundried tomatoes, sliced avocado, herb cream cheese, and chopped nuts
- Japanese rolled omelet (Tamagoyaki), lettuce or spinach leaves, and roasted red peppers
- Chopped boiled eggs, avocado, and spinach or lettuce leaves
- Leftover chicken from this Yakitori Recipe, and drizzle on some of the Peanut Sauce For Spring Rolls, which tastes so good in these sandwiches
How do I store leftovers?
Wrap each onigirazu sushi sandwich tightly in plastic wrap to prevent drying out and maintain freshness. If you want to cut your onigirazu in half, let them sit tightly wrapped for a few minutes first to help them stay together. Store the wrapped sandwiches in an airtight container in the refrigerator for no more than 2 days. Maximum quality is within 24 hours, so preparing only what you plan on consuming during that time is ideal.
Serving suggestions
Eating an onigirazu sushi sandwich on the go provides a complete meal. However, if you are serving them at home, consider beginning with a steaming bowl of Japanese Clear Soup. Add some small side dishes, such as this Sunomono Recipe (Japanese Cucumber Salad), Gyoza, and Air-Fryer Shishito Peppers. Add a few dipping sauces for the gyoza and onigirazu, such as Yum Yum Sauce, Japanese BBQ Sauce, and Eel Sauce. If you still have room for dessert, whip up some of these delicious Japanese Crêpes.
Ingredients
- 2 tablespoons rice wine vinegar plus more, as needed
- 2 teaspoons granulated sugar
- Pinch of salt plus extra, for seasoning
- 1 cup cooked sushi rice warm
- 1 can tuna in water (5 ounces) drained
- 1 tablespoon light mayonnaise
- Pinch of black pepper
- Neutral oil as needed
- 1 egg lightly whisked
- 1 ripe avocado sliced
- 2 nori sheets
- Sriracha mayo for drizzling, optional
Instructions
- In a small bowl, mix rice wine vinegar, sugar, and a pinch of salt. Microwave or stir until the sugar and salt dissolve. Gently fold this seasoning into the warm rice and let it cool to room temperature.
- In a bowl, combine the drained tuna with light mayonnaise, a pinch of salt, and black pepper. Lightly oil a nonstick pan and pour in a whisked egg to make a thin omelette; once cooked, slice the omelette into strips. Slice the ripe avocado into thin pieces.
- Once your rice cools, place a nori sheet on a chopping board angled towards you. Add a layer of sushi rice in a square with a straight side facing you. Top with filling ingredients: sliced avocado, the cooked egg, tuna mayo, more avocado, and rice.
- Trim a second nori sheet into a medium square, slightly larger than your fillings, and place it on top of them. Brush the edges of the larger nori with rice wine vinegar, then fold the edges over the second nori to enclose everything tightly. Wrap and refrigerate until firm. If you like, drizzle with sriracha mayo before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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