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Onigirazu Sushi Sandwich Recipe

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★★★★★

4.7 from 55 reviews

This Onigirazu Sushi Sandwich is a modern twist on traditional sushi, combining delicate layers of seasoned sushi rice, tuna mayo, light omelette strips, and fresh avocado wrapped in crisp nori sheets. Easy to prepare and perfect for a nutritious lunch or snack, this recipe offers a delightful blend of flavors and textures with an optional spicy Sriracha mayo drizzle for an extra kick.

Ingredients

Scale

Sushi Rice Seasoning

  • 2 tablespoons rice wine vinegar (plus more, as needed)
  • 2 teaspoons granulated sugar
  • Pinch of salt (plus extra, for seasoning)

Main Ingredients

  • 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, for cooking)
  • 1 egg (lightly whisked)
  • 1 ripe avocado (sliced)
  • 2 nori sheets
  • Sriracha mayo (for drizzling, optional)

Instructions

  1. Season rice: In a small bowl, mix rice wine vinegar, granulated sugar, and a pinch of salt. Microwave briefly or stir until the sugar and salt are fully dissolved, creating a seasoned vinegar mixture.
  2. Prepare rice: Gently fold the seasoned vinegar mixture into the warm cooked sushi rice, ensuring even seasoning without smashing the grains. Let the rice cool to room temperature for easier handling.
  3. Make tuna mayo filling: In a bowl, combine the drained tuna with light mayonnaise, a pinch of salt, and black pepper. Mix well to create a creamy, flavorful filling.
  4. Cook egg omelette: Lightly oil a nonstick pan and pour in the whisked egg, spreading thinly to make a delicate omelette. Cook over medium heat until set, then cut into thin strips once slightly cooled.
  5. Prepare avocado: Slice the ripe avocado into thin pieces for layering.
  6. Assemble layers: Place one nori sheet on a clean chopping board angled towards you. Spoon a square layer of seasoned sushi rice onto the nori, with the straight edge facing you. Layer sliced avocado, egg strips, tuna mayo, more avocado, and finish with another layer of sushi rice on top.
  7. Wrap sandwich: 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 this nori with a little rice wine vinegar to help seal, then fold the edges over to enclose the fillings tightly into a compact sandwich.
  8. Chill and serve: Wrap the onigirazu in plastic wrap and refrigerate until firm, about 15-20 minutes. Before serving, optionally drizzle with Sriracha mayo for a spicy touch.

Notes

  • If you prefer, substitute light mayonnaise with vegan mayonnaise for a dairy-free version.
  • Using warm rice helps the rice better absorb the seasoning but ensure it cools before assembly to prevent sogginess.
  • For extra flavor, add pickled ginger or cucumber slices inside the sandwich layers.
  • The vinegar brushed on the nori edges acts as glue to hold the sandwich tightly wrapped.
  • Use a sharp knife to cut the sandwich cleanly for an attractive presentation.
  • The recipe can be doubled easily to serve more people.

Keywords: Onigirazu, sushi sandwich, tuna mayo, avocado sushi, Japanese lunch, easy sushi, homemade onigirazu, portable sushi, low fat sushi

Find it online: https://flavorsbymaya.com/onigirazu-sushi-sandwich-recipe/