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

Step 1: In a small bowl, mix the rice wine vinegar, granulated sugar, and a pinch of salt. Microwave briefly or stir until the sugar and salt dissolve completely. Gently fold this seasoning into the warm sushi rice and allow it to cool to room temperature.

Step 2: In another bowl, combine the drained tuna with light mayonnaise, a pinch of salt, and black pepper. Lightly oil a nonstick pan and pour in the whisked egg to make a thin omelette. Cook gently, then slice the omelette into strips. Slice the ripe avocado thinly as well.

Step 3: Once the rice has cooled, place one nori sheet on a chopping board angled toward you. Spread a layer of sushi rice into a square shape with one straight side facing you. Top the rice with layers of sliced avocado, egg strips, tuna mayo, more avocado, and a final thin layer of rice.

Step 4: Trim the second nori sheet into a medium square slightly larger than the fillings. Place it on top of the layered ingredients. Brush the edges of the first, larger nori sheet with rice wine vinegar, then fold the edges over the second nori to enclose the sandwich fully and tightly.

Step 5: Wrap the assembled sushi sandwich tightly and refrigerate until firm. When ready to serve, drizzle with sriracha mayo if desired.

Tips & Variations

For a vegetarian version, replace tuna with cooked shiitake mushrooms or seasoned tofu.

Use fresh sashimi-grade fish if preferred for a more traditional sushi flavor.

To make wrapping easier, keep a bowl of water nearby to wet your hands while handling rice.

Experiment with different fillings like cucumber, pickled radish, or spicy crab salad.

If you don’t have rice wine vinegar, a mild white vinegar with a pinch of sugar works as a substitute.

Storage

Wrap refrigerated Onigirazu Sushi Sandwiches in plastic wrap or store them in an airtight container. They keep well for up to 24 hours in the fridge, but are best enjoyed fresh for optimal texture. To serve, allow them to come to room temperature or lightly warm the egg layer before assembling if preferred.

FAQs

Can I use regular cooked rice instead of sushi rice?

Sushi rice is stickier and seasoned, which helps the sandwich hold together and gives the distinctive sushi flavor. While you can use regular cooked rice, it may be less cohesive and less flavorful.

How do I prevent the nori from getting soggy?

Wrap the sushi sandwich tightly and refrigerate it wrapped until firm to minimize sogginess. Adding vinegar to the edges before folding also helps seal moisture out. It’s best to eat the sandwich within a day for the best texture.