If you’re craving a fun, flavorful twist on traditional sushi, you absolutely have to try these Sushi Sandwiches (Onigirazu). This Japanese-inspired dish transforms the delicate art of sushi-making into a playful, casual experience by creating sushi “sandwiches” wrapped in nori. Packed with succulent broiled salmon, vibrant veggies, and tangy-spicy mayo, every bite brings a perfect harmony of texture and taste that feels both comforting and exciting. Whether you’re serving lunch for friends or just treating yourself, Sushi Sandwiches (Onigirazu) deliver an irresistibly satisfying meal that looks as good as it tastes.

Sushi Sandwiches (Onigirazu) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Sushi Sandwiches (Onigirazu) lies in their simplicity—each ingredient is thoughtfully chosen to build layers of flavor and texture. From the silky richness of avocado to the crunchy freshness of shredded cabbage, these components come together beautifully to create a dish that’s as colorful as it is delicious.

Mayonnaise (preferably Kewpie): Adds creamy, rich texture and a slightly sweet tang that complements the savory elements.
Sriracha: Brings a vibrant kick of heat to the spicy mayo, giving a lively flavor boost.
Toasted sesame oil (optional): Infuses a subtle nutty aroma that deepens the overall taste.
Reduced-sodium soy sauce: Balances saltiness and umami without overpowering the palate.
Skinless salmon fillets: The star protein, broiled to juicy perfection with a tender crumb.
Kosher salt: Enhances the natural flavors and seasons the salmon.
Cooked sushi rice: Sticky and slightly seasoned, it holds the fillings together beautifully.
Furikake: A seasoning mix that adds a savory boost with a bit of crunch and seaweed flavor.
Rice wine vinegar: Lightly tangy and essential to sushi rice’s distinctive taste.
Granulated sugar: Balances the acidity in the rice vinegar.
Shredded purple cabbage: Adds vibrant color and a crisp texture.
Nori sheets: The seaweed “wrapper” that keeps everything neat and adds oceanic flavor.
Persian cucumber: Thinly sliced for a refreshing crunch.
Carrot: Grated for a touch of sweetness and extra crunch.
Avocado: Provides creamy richness and subtle buttery notes.

How to Make Sushi Sandwiches (Onigirazu)

Step 1: Prepare the Spicy Mayo and Broil the Salmon

Start by making the spicy mayo, which is the heart of the sauce that coats and flavors the salmon. Mix mayonnaise, sriracha, toasted sesame oil for an optional nutty depth, and most of the soy sauce. Next, season the salmon fillets with kosher salt and spread a generous layer of the spicy mayo over each piece. Broil them until the tops become nicely browned and blistered, which usually takes around 9 to 11 minutes. Watching closely here is crucial because you want that perfect broiled texture without drying out the fish.

Step 2: Season the Sushi Rice and Prepare the Veggies

While the salmon is broiling, now’s the time to get your rice and veggies ready. Toss the warm cooked sushi rice with furikake, rice wine vinegar, sugar, and a little soy sauce—this seasoning mix elevates the rice, giving it that authentic sushi flavor boost. For the cabbage, combine shredded purple cabbage with salt, the remaining vinegar, and sugar; this quick marination adds crunch and brightens the vegetables perfectly.

Step 3: Break Up and Coat the Broiled Salmon

When the salmon is done, transfer it carefully to a bowl. Add some of the spicy mayo and gently break the salmon into small, manageable pieces with a fork. Toss the flakes until every bit is coated with the luscious sauce. This step ensures that each bite of your sushi sandwich is packed with flavorful salmon.

Step 4: Assemble the Sushi Sandwiches (Onigirazu)

Lay out a nori sheet on a work surface so one corner points toward you, like a diamond shape. Spoon a generous scoop of the rice mixture into the center and, using wet fingers, gently pat it into a square. Layer the salmon mixture on top, then add slices of Persian cucumber, a spoonful of cabbage, grated carrot, avocado slices, and a dollop of spicy mayo. Carefully fold each corner of the nori inwards over the fillings to make a tight square pouch, sealing all the goodness inside. Wrap it in plastic wrap to hold its shape. Repeat these steps with the remaining sheets and fillings, then let the sushi sandwiches rest for at least 10 minutes to allow the flavors to meld and the nori to soften slightly.

Step 5: Slice and Serve

Unwrap your Sushi Sandwiches (Onigirazu) and slice each in half carefully to reveal that stunning vibrant cross-section. Serve immediately with the leftover spicy mayo on the side for dipping—this little extra kick makes the entire experience even more delightful.

How to Serve Sushi Sandwiches (Onigirazu)

Garnishes

Fresh garnishes can elevate your sushi sandwiches to restaurant-quality presentation. Sprinkle additional furikake over the top or add a pinch of toasted sesame seeds for a subtle crunch. Thinly sliced scallions or microgreens bring fresh, earthy notes that balance the richness. Serve with pickled ginger and a small mound of wasabi if you want a classic sushi vibe.

Side Dishes

Because Sushi Sandwiches (Onigirazu) are so filling and flavor-packed, you’ll want side dishes that complement without overpowering. A simple seaweed salad or lightly dressed cucumber salad offers refreshing contrast. Miso soup is a warm, comforting partner that rounds out the meal beautifully. For something heartier, edamame sprinkled with sea salt works perfectly as a finger food side.

Creative Ways to Present

Feeling creative? Try arranging your sushi sandwiches on a large platter lined with banana leaves or edible flowers for an eye-catching display. Cutting the sandwiches into smaller bite-sized cubes can transform them into elegant party appetizers. You can also experiment with different fillings like cooked shrimp, tofu, or even roasted vegetables to keep things fresh and exciting every time you make Sushi Sandwiches (Onigirazu).

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap each sushi sandwich tightly in plastic wrap and store them in an airtight container in the refrigerator. They’re best enjoyed within a day to preserve the texture of the nori and freshness of the ingredients. Keep in mind the rice may harden slightly but warming gently can help revive it.

Freezing

Freezing Sushi Sandwiches (Onigirazu) is not generally recommended because it can negatively affect the texture of the rice and fresh vegetables, leading to sogginess upon thawing. If you must freeze, wrap them tightly and consume within a week, but for best taste, fresh is always better.

Reheating

To enjoy leftovers, unwrap the plastic and gently warm the sushi sandwiches in a microwave for short bursts (15-20 seconds) or let them come to room temperature to avoid drying out the salmon and avocado. Avoid overheating, which can make the nori tough and chewy.

FAQs

Can I use a different type of fish instead of salmon?

Absolutely! Sushi Sandwiches (Onigirazu) are incredibly versatile, so try using cooked shrimp, tuna, or even a vegetarian protein like marinated tofu for delicious variations.

Is it necessary to use sushi rice?

While sushi rice works best due to its sticky texture and seasoning, you can use any short-grain rice if you don’t have sushi rice on hand, but the taste and texture might be slightly different.

Can I make these vegan?

Yes, swap out the salmon for grilled or marinated vegetables like mushrooms or eggplant, and replace the mayo with a vegan alternative to keep the sandwich flavorful and satisfying.

How do I store Sushi Sandwiches (Onigirazu) for a picnic?

Wrap each sandwich tightly in plastic wrap and keep them chilled until ready to serve. They hold up well for a few hours and make a perfect on-the-go meal.

What’s the best way to keep the nori from getting soggy?

Using warm rice and wrapping the sushi sandwiches properly helps the nori soften just enough without becoming soggy. Storing wrapped sandwiches for 10 minutes before eating lets all the flavors meld without compromising texture.

Final Thoughts

Making Sushi Sandwiches (Onigirazu) is one of those delicious adventures where simple ingredients transform into something truly special. They’re fun, visually striking, and packed with flavors that surprise and delight. I’m confident that once you try making these sushi sandwiches, they’ll become a favorite go-to recipe for lunch, picnics, or even casual dinner parties. So gather your ingredients and embrace this tasty twist on sushi—you’re about to fall in love with every bite!

Sushi Sandwiches (Onigirazu) Recipe

★★★★★

5 from 15 reviews

Author: Noah
Total Time: 32 minutes
Yield: 8 sushi sandwiches 1x
Diet: Halal

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Description

Delicious and easy-to-make Sushi Sandwiches (Onigirazu) featuring broiled spicy salmon, seasoned sushi rice, fresh vegetables, and a creamy sriracha mayo, all wrapped in crisp nori sheets. A fusion sushi experience perfect for lunch or a light dinner.

Instructions

Prepare Spicy Mayo: In a medium bowl, combine mayonnaise, sriracha, toasted sesame oil (if using), and 4 teaspoons of the soy sauce. Stir well to blend the flavors into a spicy mayo sauce.
Broil Salmon: Place a rack closest to the broiler and preheat broiler to high. Line a large baking sheet with foil, place the salmon fillets on it, and season all over with 1 teaspoon kosher salt. Evenly spread 1 tablespoon of spicy mayo on each fillet, rubbing it all over. Broil the salmon closely watching until tops brown and blister, about 9 to 11 minutes.
Season Rice and Cabbage: In a large bowl, toss the warm sushi rice with furikake, 1 tablespoon rice wine vinegar, 1 teaspoon sugar, and the remaining 2 teaspoons of soy sauce until well combined. In a separate small bowl, toss shredded purple cabbage with 1/4 teaspoon salt, the remaining 2 tablespoons rice wine vinegar, and 1/4 teaspoon sugar until mixed thoroughly.
Flake and Mix Salmon: Transfer the broiled salmon to another medium bowl. Add 2 tablespoons of the spicy mayo and use a fork to break the salmon into small flakes, tossing gently until coated.
Assemble Sushi Sandwiches: Place a sheet of nori on a work surface with a corner pointing toward you. Spoon about 1/3 cup of the rice mixture into the center and pat gently with wet fingers into a square. Spread 1/4 cup of the salmon mixture over the rice. Layer with 4 slices of cucumber, 2 tablespoons of the cabbage mixture, 1 tablespoon of grated carrot, 2 slices of avocado, and 2 tablespoons of spicy mayo. Fold the top corner down over the center, then fold the bottom, left, and right corners inward to form a square pouch enclosing all fillings. Wrap tightly in plastic wrap. Repeat with remaining ingredients and sheets of nori. Let the wrapped sandwiches sit for 10 minutes to set.
Serve: Unwrap each sushi sandwich and slice in half diagonally. Serve immediately, accompanied by any remaining spicy mayo sauce on the side for dipping.

Notes

Use Kewpie mayonnaise for authentic Japanese flavor and creaminess.
To keep rice from sticking to your fingers, wet your hands or fingers with water when shaping.
Make sure the salmon is cooked thoroughly by broiling until it blisters and browns on top.
You can customize fillings to your liking with other fresh vegetables or pickled ingredients.
Wrap tightly in plastic wrap and let sandwiches rest to help them hold their shape better when sliced.
Serve immediately after slicing for the freshest texture and flavor.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Lunch, Snack, Light Dinner
Method: Broiling, Assembling
Cuisine: Japanese Fusion