Onigirazu (Japanese Sushi Sandwich)

Sushi onigirazu dipped in sriracha mayonnaise.

5 from 1 vote

Onigirazu (Japanese Sushi Sandwich)

This is my take on Onigirazu aka Japanese Sushi Sandwich. Filled with tuna mayonnaise, omelette, avocado, and the fluffiest sushi rice, it's the perfect meal to prep ahead and eat for lunch or dinner.

Prep Time10

Cook Time10

Resting time30

Total Time50

Course: Main Course, Snack

Cuisine: Japanese

Servings: person

Calories: 814kcal

Author: Emily Roz

Ingredients

For the rice

75g sushi rice
3 tablespoon rice wine vinegar plus extra for brushing
1 tablespoon sugar
Salt Big pinch!
1 tablespoon hot water

Fillings

75g tinned tuna
1 tablespoon mayonnaise
1 egg whisked
1 ripe avocado
Salt
Pepper

Other

2 nori sheets
Sriracha mayo

Instructions

Pour 75g of sushi rice into a mug and note the volume it occupies. Transfer the rice to a saucepan and cover it with water. Stir well and drain to remove the water. You want a 1:1 ratio of water to rice volume quantity, so measure water in the mug up to the same level the rice reached, then pour this water into the saucepan. Ensure the rice is evenly spread and completely covered by water. Cover the saucepan with a lid and place it on medium heat. Once the water starts to boil, reduce the heat to low, keeping the lid on, and cook for 10 minutes. After 10 minutes, turn off the heat and let the rice sit for an additional 5 minutes with the lid still on.
While your rice is cooking, combine tuna, mayonnaise, salt, and pepper in a bowl. Set aside.
Crack an egg into a small bowl and give it a whisk, then get yourself a non-stick frying pan and add in a teaspoon of oil. Place it on medium heat and pour in the eggs. Form the omelette into a small square and season with salt and pepper. Flip the omelette and remove once cooked.
Peel and slice your avocado, set it aside ready for assembly.
Combine in a small bowl your rice wine vinegar, sugar, salt and water. Place in the microwave to let the salt and sugar dissolve, then pour it over your cooked rice. Fluff it up and give it a stir, then pour it out onto a plate and into the fridge to cool.
Once your rice is cool, place a nori sheet on a chopping board with an angle facing towards you. Place a half of sushi rice down in a square with a straight side facing you. Then top with all your filling ingredients: sliced avocado, omelette, tuna mayo, more avocado, and more rice.
Get your second piece of nori and cut it into a medium-sized square that is a bit bigger than the square size of your fillings. Brush the large nori sheet's edges with rice wine vinegar, then fold everything up together and tightly wrap in cling film. Place in the fridge to firm up.
Prepare some sriracha mayonnaise or whatever you fancy as a dipping sauce and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To double quantity: This recipe can be doubled to make the dish for 2 people.

Storage: Your onigirazu sushi sandwich can be wrapped in cling film/plastic wrap and placed in a Tupperware and into the fridge. Consume within 2-3 days.

Nutrition