If you love sushi but want something a little more fun and crispy, this California Roll Rice Paper Sushi Sandwich (Onigirazu) is for you! It’s got all the flavors of a classic California roll—imitation crab, creamy avocado, crisp cucumber, and sushi rice—wrapped in crispy rice paper for that satisfying crunch.
Think of it as a sushi sandwich triangle that’s easier to eat and extra delicious when pan-fried to golden perfection. Serve it with a spicy mayo dipping sauce, and you’ve got a seriously crave-worthy sushi sandwich!
What is a Sushi Sandwich Triangle?
A sushi sandwich triangle (or onigirazu) is a layered sushi wrap that’s shaped like a sandwich instead of the usual sushi roll. It usually consists of rice, fillings, and seaweed, but this recipe takes a crispy twist by adding rice paper as the outside layer. The result is a crispy, pan-fried sushi sandwich that combines the best of sushi and a crunchy rice paper wrap.
Why You’ll Love This California Roll Rice Paper Sushi Sandwich Recipe
- Easy to make: No rolling required—just layer, fold, and pan-fry for the perfect crispy sushi sandwich.
- Customizable: You can switch up the fillings with fresh seafood, tofu, or extra veggies to suit your taste.
- Perfect for sushi lovers: It has all the classic sushi flavors but in a fun, easy-to-eat sushi sandwich triangle.
Ingredients
For the Rice:
- Sushi Rice: The base of any good sushi sandwich! It provides the signature sticky, slightly tangy texture that holds everything together.
- Rice Wine Vinegar: Adds a hint of acidity to season the sushi rice, balancing out the flavors.
- Salt: Enhances the flavor of the rice and fillings.
Fillings:
- Imitation Crab: The classic ingredient in a California roll, providing a slightly sweet, seafood-like flavor.
- Sriracha: Adds a spicy kick to the crab mixture for a little heat.
- Kewpie Mayo: A creamy, umami-rich Japanese mayo that makes the crab filling extra delicious.
- Persian Cucumber: Adds crunch and freshness to balance out the creamy avocado and spicy crab.
- Avocado: Creamy and rich, it brings a buttery texture to the sushi sandwich.
- Furikake: A Japanese seasoning mix that adds extra umami and a light crunch.
For the Wrappings:
- Rice Paper: Used as another layer with the nori to create a crispy, golden-brown exterior.
- Nori Sheets: Adds a salty, umami flavor and helps hold everything together.
- Sesame Seeds: Adds a nutty, toasty flavor to complement the sushi fillings.
- Neutral Oil: Needed for frying to create a crispy, golden exterior without overpowering the flavors.
For the Spicy Mayo Sauce:
- A mix of kewpie mayo, sriracha, and lime juice that’s perfect for dipping.
How to Make California Roll Rice Paper Sushi Sandwich (Onigirazu)
Prepare the Rice and Crab Filling
Rinse the sushi rice thoroughly, then cook it in a pot or rice cooker according to package instructions. Once cooked, mix in rice wine vinegar and a pinch of salt for that classic sushi rice flavor. Let it cool slightly.
Shred the imitation crab sticks using your hands, pulling them apart like string cheese. Mix in sriracha, kewpie mayo, and a pinch of salt until well combined.
Assemble the Sushi Sandwich Triangle
Lightly oil a cutting board to prevent sticking. Rehydrate one square sheet of rice paper in warm water and place it on the board. Repeat with a second sheet, layering it on top. Place a nori sheet over the rice paper.
Using scissors, cut a single slit from the center of the bottom edge to the middle. This will help with folding.
On the bottom left section, spread about 2-3 tablespoons of the crab mixture. On the top left section, layer thinly sliced cucumber and avocado. Spread a ½-inch layer of rice over both the top and bottom right sections.
Fold the sandwich by bringing the bottom left section up, then folding to the right, then down, creating a compact layered sushi sandwich.
Pan-Fry for the Crispy Finish
Heat a generous amount of neutral oil in a pan over medium heat. Place the sushi sandwiches in the pan and fry for 3-4 minutes per side until golden brown and crispy. Flip and fry the other side for another 3-4 minutes.
Serve with Spicy Mayo
Whisk together kewpie mayo, sriracha, and lime juice to create a simple yet flavorful dipping sauce. Serve warm and crispy for the ultimate sushi sandwich experience!
Storage
These sushi sandwiches are best enjoyed fresh for maximum crispiness, but you can store them in an airtight container in the fridge for up to a day. Reheat in a pan to restore the crunch.
Tips
- Don’t over-stuff the sandwich: Too much filling will make it hard to fold and may cause it to break apart while frying.
- Use warm water for rice paper: If the water is too hot, the rice paper will become too soft and difficult to handle. Shake off excess water so the rice paper is dry before you fry it.
California Roll Rice Paper Sushi Sandwich (Onigirazu)
Video
Ingredients
Rice
- 2 cups sushi rice cooked
- 1 tablespoon rice wine vinegar
- Big pinch of salt
Fillings
- 8 sticks imitation crab shredded
- 1 tablespoon sriracha
- 2.5 tablespoon kewpie mayo
- Pinch of salt
- 1 Persian cucumber sliced in matchsticks
- 1 avocado thinly sliced
- Furikake for sprinkling
Wrapping
- 6 sheets square rice paper
- 3 seaweed nori sheets
- 2-3 tablespoon sesame seeds
- Neutral Oil
Spicy Mayo Sauce
- ¼ cup kewpie mayo
- 1 tablespoon tsp lime juice
- 1-2 teaspoon sriracha sauce
Instructions
- Rinse the sushi rice thoroughly, then cook it in a pot or rice cooker according to package instructions. Once cooked, mix in rice wine vinegar and a pinch of salt. Let the rice cool to slightly warm or room temperature.
- Shred the imitation crab using your hands by pulling each stick apart like string cheese. Add sriracha, kewpie mayo, and a pinch of salt, mixing until well combined.
- On a cutting board, brush with a thin layer of oil. Rehydrate one square sheet of rice paper in warm water, then place it on the cutting board. Rehydrate a second sheet and layer it on top of the first. Place a sheet of nori on top of the rice paper. Using scissors, cut a single slit from the center of the bottom edge of the square to the middle.
- Spread about 2-3 tablespoon of imitation crab mixture on the bottom left section of the rice paper and nori. Add thinly sliced cucumber and avocado to the top left section. Spread an even ½-inch layer of rice over the top and bottom right sections. Be careful not to overstuff or it will be hard to fold!
- To fold, start with the bottom left section and fold it upwards. Fold the pouch to the right, then fold it down to form a compact sushi sandwich.
- Heat a generous amount of neutral oil in a pan over medium heat. Add the sushi sandwiches and fry on medium-high heat for 3-4 minutes on one side until crispy. Flip and fry the other side for another 3-4 minutes
- Serve warm and crispy with spicy mayo sauce on the side.
Roxanne Yong says
Thank you so much for this recipe very much appreciated
More power to you and your cooking.
Herman says
Thank you so much!