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.
Ingredients
Scale
Sauces and Seasonings
- 1/2 cup mayonnaise (preferably Kewpie)
- 1/2 cup sriracha
- 2 teaspoons toasted sesame oil (optional)
- 6 teaspoons reduced-sodium soy sauce, divided
- 1 tablespoon furikake
- 3 tablespoons rice wine vinegar, divided
- 1 1/4 teaspoons granulated sugar, divided
- Kosher salt
Protein
- 1 lb. skinless salmon, cut into 2 (8-oz.) fillets
Rice
- 2 2/3 cups warm cooked plain sushi rice
Vegetables and Fruit
- 1 cup shredded purple cabbage
- 1 Persian cucumber, thinly sliced
- 1 medium carrot, peeled and grated
- 1 avocado, sliced
Wrap
- 8 (8-inch) sheets nori
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
Nutrition
- Serving Size: 1 sushi sandwich (half sandwich serving)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg
Keywords: Sushi Sandwiches, Onigirazu, Spicy Salmon Sushi, Japanese Sandwich, Sushi Wraps, Broiled Salmon Sushi
