Smoked P

Turkey Avoca-
Salmon Bagel t
do Sandwich
Sandwich S

Home » Sandwiches » Salmon Sushi

Sandwiches (Onigirazu)

SALMON SUSHI
SANDWICHES
(ONIGIRAZU)
Posted May 27, 2022 by Chris Last
Updated May 27, 2022

Jump to Recipe Jump to Video

These sushi sandwiches are

so fun to make, but even more
delicious to eat!!

Well, I’d love to offer this as an authentic

Japanese recipe, but I think that would
be a stretch. In fact, I spoke to my family
in Japan the other day and they’d never
heard of sushi sandwiches before .
From what I can gather they’re a Western
influence on Onigiri, which is Japanese
rice balls. Either way, these sandwiches
are super tasty and you’re gonna love
’em. Follow me…

PICKLED RED
CABBAGE
You can really add any kind of sushi
fillings to these sandwiches, but one
thing I love adding is some pickled red
cabbage. Here I do a ‘cheats’ version,
that requires much less vinegar and
much less time.

You’ll just need to finely slice some

cabbage, toss in salt and rice vinegar (or
even white/red wine vinegar or apple
cider vinegar) and let it sit for as long as
you have time. The longer the better!
From there, I actually like to squeeze the
pickled cabbage. This will remove some
of the liquid, which would otherwise
bleed into the sandwich and dye the rice.
It’ll also soften the cabbage.

D O I H AV E T O P I C K L E
THE CABBAGE?

Nope, you can just add raw shredded

cabbage

Process shots: slice cabbage (photo 1), toss in salt

and vinegar (photo 2), leave to pickle then squeeze

to soften (photo 3).

MAKING SUSHI
SANDWICHES
Making sushi sandwiches is a fairly
straightforward process. Firstly let’s
quickly see what you’ll need:

SUSHI SANDWICH
INGREDIENTS

Sushi Nori Sheets – One 8″x8″

sheet per sandwich.

Rice – Cooked sushi rice. You can

use leftover sushi rice, or make some
according to package instructions
and leave to cool.

Cabbage – As discussed above.

Salmon – Thinly sliced smoked

salmon.

Avocado – Thinly sliced.

Sriracha Mayo – Or just mayo if you

don’t like spice.

Sesame Seeds – I use a mixture of

black and white.

When making the sandwiches, you’ll want

to place the Nori on cling film, just so
you can easily and tightly wrap the
sandwiches at the end. You’ll want to
stack the fillings with rice at the top and
bottom, and in a square shape at a 90-
degree angle to the Nori.

Process shots: add Nori to cling film and add rice in

the centre (photo 2), top with cabbage (photo 2),

top with salmon (photo 3), top with avocado,

sriracha mayo and sesame seeds (photo 4),

When it comes to folding the sandwich,

the Nori will stick quite easily to itself/the
rice. Once folded, I recommend resting in
the fridge for at least 5mins or so, just so
the sandwich can firm up.

Process shots: add rice (photo 5), fold in top and

bottom corners (photo 6), fold in left and right

corners (photo 7), tightly wrap in cling film (photo

8).
0

SUSHI SANDWICH
FA Q

HOW DO I PREVENT
THE RICE FROM
STICKING TO MY
FINGERS?

Sushi rice is very sticky. To prevent it

from getting stuck all over your hands as
you make the sandwiches, I recommend
just wetting your fingers before touching
it. I usually have a small bowl of water or
a damp towel next to me as I make the
sandwiches.

WHERE CAN I FIND

S R I R A C H A M AY O ?

You’ll find it in most stores. Or, you can

make your own by mixing sriracha and
mayonnaise (preferably Japanese Kewpie
mayo). If you don’t like spice just use
mayo.

CAN I USE SOMETHING

ELSE INSTEAD OF
SMOKED SALMON?

You can use cooked and cooled salmon if

you prefer, or sub with prawns or tuna.
You could also leave it out altogether and
sub with more veg or tofu.

CAN I MAKE THESE

AHEAD OF TIME?

Yep! They’ll stay good in the fridge for a

couple of days.

S E RV I N G S U S H I
SANDWICHES
To serve, I love slicing them open and
drizzling over more sriracha mayo and
sprinkling over more sesame seeds. Not
only for more flavour but for a gorgeous
pop of colour!

After another salmon sandwich? Check

out my Salmon Bagel Sandwich!

Alrighty, let’s tuck into the full recipe

for these sushi sandwiches shall we?!

HOW TO MAKE
SUSHI
SANDWICHES (FULL
RECIPE & VIDEO)

Salmon Sushi
Sandwiches
(Onigirazu)
These sushi sandwiches are so fun to
make, but even more delicious to eat!!

Save

Print Pin Rate

Course: lunch Cuisine: Japanese

Prep Time: 15 minutes
Pickling (optional): 30 minutes
Total Time: 45 minutes
Servings (click & slide): 4
sandwiches
Calories per serving: 289kcal
Author: Chris
Cost per serving: £3 / $4

Equipment
Small Bowl & Tongs (for pickling
cabbage - optional)
Cling Film
Sharp Knife & Chopping Board

Ingredients
4 (8"x8" / 20cmx20cm) Sushi Nori
Sheets
2 cups Cooked Sushi Rice, cold
(see notes)
7oz / 200g Smoked Salmon,
sliced
1 medium Avocado, halved, pitted,
peeled & finely sliced
1/2 small Red Cabbage, finely
sliced
1 tsp Sesame Seeds, or as needed
4 tsp Sriracha Mayo, or as needed
(see notes)
3 tbsp Rice Vinegar, for pickling
cabbage (optional)
good pinch of Salt, for pickling
cabbage and seasoning
rice/avocado (optional)

Instructions
1. Pickling Cabbage: You don't have
to pickle the cabbage, but if you
are then add cabbage, vinegar and
a good pinch of salt to a bowl and
toss to combine. Leave to pickle
for AT LEAST 30mins (the longer
the better), tossing every now and
then. Drain liquid and squeeze
with your hands. This will help
soften the cabbage.
2. Stack Sandwich: Lay a sheet of
cling film down and place a nori
sheet on top in the shape of a
diamond. In the centre, add approx
1/4cup sushi rice and roughly
shape it into a square. Top with a
pinch of cabbage, followed by
salmon, topped with avocado and
a pinch of salt, then sriracha mayo
and sesame seeds. Add another
1/4cup of rice on top.
3. Fold Sandwich: Gently (but fairly
tightly) fold in the left and right
corners and press onto the rice to
stick. Take the top and bottom
corners, fold in and press down.
Take the cling film and tightly fold
it in to secure the sandwich. Leave
to rest in the fridge for around
5mins or so to allow the nori
sheets to seal shut.
4. Serve: Unwrap the cling film and
carefully slice through the centre
to form two halves. You can also
add more sriracha mayo and
sesame seeds at this point if you
desire.

Quick Demo

Notes
a) Pickled Cabbage - This is optional,
but it does add a nice kick of flavour. It
also allows for the cabbage to soften,
meaning the sandwiches are easier to
stack and fold. The longer you pickle
the better, so do this ahead of time if
you can. If you don't want to pickle
just finely slice the cabbage and add it
to the sandwich. If you don't have rice
vinegar then other kinds of vinegar
such as apple cider or white wine
vinegar will do the trick.

b) Sushi Rice - Don't worry about

adding rice vinegar/sugar or anything
to the rice. 2 cups of cooked sushi
rice is approx 1/2cup uncooked. Just
follow the packet instructions to cook.
If you've got leftover sushi rice that
wasn't seasoned, just mix through a
pinch of salt. It's essential to make
sure it's cold before making the
sandwich, otherwise it will steam the
insides of the sandwich and turn the
nori very sticky and difficult to work
with.

c) Sriracha Mayo - You can buy this

pre-made, or if you don't like spice
then just use mayo (preferably
Japanese mayo 'Kewpie'). You can
also make sriracha mayo by combining
sriracha and mayonnaise. I typically do
around 2 tbsp sriracha for every cup
of mayo, but just work to preference.
Bonus points for a pinch of garlic
powder and a squeeze of lime juice!

d) Make Ahead - Just keep wrapped

in the cling film for up to a couple of
days.

e) Calories - per sandwich with no

extra mayo/sesame seeds.
80
Your Private Notes:
Click here to add your own private
notes or reminders about this recipe.

Nutrition:
Jet Italian Deli
Open
×
Delivery to all Thailand
Nutrition Facts