If you’re craving sushi and a sandwich in one meal then this Crispy Rice Paper Onigirazu (Sushi Sandwich) is the perfect recipe to try!
This sushi sandwich combine the crispiness of rice paper with the flavors of your favorite sushi rolls. They’re fun to make, easy to customize, and absolutely delicious.
What is Onigirazu (or Sushi Sandwich)?
Onigirazu, often referred to as a sushi sandwich, is a Japanese-inspired dish that layers sushi rice, fillings, and nori into a folded sandwich shape. Unlike traditional sushi rolls, onigirazu is much easier to assemble and doesn’t require a sushi mat.
However, my recipe adds a layer of crispy rice paper on the outside for a delicious crunch to every bite!
Why You’ll Love This Sushi Sandwich Recipe
- Easy to make: No special tools or sushi-making skills required—just fold, fry, and enjoy!
- Unique texture: The combination of crispy rice paper, tender sushi rice, and creamy avocado is a textural dream.
- Customizable: Use your favorite fillings, from tuna and salmon to shrimp or even tofu.
- Delicious flavor: Packed with umami, creaminess, and a little kick of spice, this recipe will satisfy every craving.
Ingredients
For the Rice:
- Sushi Rice: The base of the sandwich that provides the classic sushi flavor and fluffy texture.
- Rice Wine Vinegar: Adds a subtle tang and helps season the rice perfectly.
- Salt: Enhances the natural flavors of the rice.
For the Filling:
- Tuna or Smoked Salmon: These are the protein-packed stars of the filling, offering a rich, savory bite.
- Sriracha: Brings a little heat to balance the creaminess of the mayo.
- Kewpie Mayo: A Japanese-style mayonnaise that’s extra creamy and slightly sweet, perfect for the filling and spicy mayo sauce.
- Persian Cucumber: Thinly sliced for a crisp, refreshing crunch.
- Avocado: Adds creaminess and richness to the sandwich.
- Furikake: A Japanese seasoning mix that adds extra umami and texture.
- Rice Paper: Acts as the crispy outer layer when fried, creating the perfect golden shell.
- Nori Sheets: Adds a hint of the ocean with its briny, umami flavor.
- Sesame Seeds: For a nutty flavor and decorative touch.
- Neutral Oil: Ensures an even, crispy fry without overpowering the flavors.
Spicy Mayo Sauce:
- Spicy Mayo Sauce: A simple blend of Kewpie mayo, lime juice, and sriracha for dipping or drizzling.
How to Make Crispy Rice Paper Onigirazu (Sushi Sandwich)
Prepare the Sushi Rice
Rinse the sushi rice thoroughly, then cook it in a pot or rice cooker according to the package instructions.
Once cooked, mix in rice wine vinegar and a pinch of salt. Let the rice cool to slightly warm or room temperature.
Make the Filling
Drain the canned tuna or salmon and transfer it to a bowl.
Add sriracha and Kewpie mayo, mixing well until combined. Taste and adjust with a pinch of salt if needed.
Prep the Wrapping
Rehydrate one square sheet of rice paper in warm water and place it on a flat surface. Rehydrate a second sheet and layer it on top of the first.
Add a sheet of nori on top of the rice paper. Use scissors to cut a single slit from the center of the bottom edge to the middle.
Assemble the Sandwich
Spread a thin layer of the tuna or salmon 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 on the top and bottom right sections.
To fold, start with the bottom left section and fold upwards. Fold the pouch to the right, then fold it down to form a compact sushi sandwich.
Fry the Sandwich
Heat a generous amount of neutral oil in a pan over medium heat.
Add the sushi sandwiches and fry for 3–4 minutes on one side until crispy and golden. Flip and fry the other side for another 3–4 minutes.
Serve
Serve warm with spicy mayo sauce on the side for dipping or drizzling.
Storage
These sushi sandwiches are best eaten fresh, but if needed, store them in an airtight container in the fridge for up to one day. Reheat in a skillet to crisp them up again.
Tips
- Use warm water for rehydrating rice paper: This makes it pliable and easy to work with without tearing.
- Don’t overfill: Adding too much filling can make it harder to fold and fry evenly.
- Cook over medium heat: This ensures the rice paper crisps up without burning before the sandwich heats through.
Crispy Rice Paper Onigirazu (Sushi Sandwich)
Ingredients
Rice
- 2 cups sushi rice cooked
- 3 tablespoon rice wine vinegar
- Big pinch of salt
Fillings
- 2 cans tuna or smoked salmon about 8 oz
- 1.5 tablespoon sriracha
- 2.5 tablespoon kewpie mayo
- 1 Persian cucumber thinly sliced
- 1 avocado thinly sliced
- Furikake for sprinkling
Wrapping
- 4 sheets square rice paper
- 2 seaweed nori sheets
- 2 tablespoon sesame seeds
- Neutral Oil
Spicy Mayo Sauce
- ¼ cup kewpie mayo
- 1-2 teaspoon 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.
- Drain the canned tuna or salmon and transfer it to a bowl. Add sriracha and Kewpie mayo, mixing until well combined. Adjust with a pinch of salt if needed.
- Rehydrate one square sheet of rice paper in warm water, then place it on a flat surface. 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 a thin layer of tuna or salmon 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.
- 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 for 3-4 minutes on one side until crispy. Flip and fry the other side for another 3-4 minutes
- Serve warm with spicy mayo sauce on the side.
Mei Bonto says
Good bonding activity for moms and kids.