Salmon Onigirazu: How to Make Japanese Sushi Sandwiches

These sushi sandwiches are so fun to make, but even more delicious to eat!!

These sushi sandwiches — often called onigirazu in modern recipes — are a playful, portable take on classic Japanese onigiri. They aren’t a traditional Japanese staple in the way sushi rolls are, but they borrow the same ingredients and techniques to create a neat, square sandwich that’s perfect for lunch, picnics or an easy dinner.

Pickled Red Cabbage

One of my favorite fillings is quick pickled red cabbage. This is a cheat’s version that uses less vinegar and takes far less time than traditional pickling.

Finely slice the cabbage, toss it with a pinch of salt and some rice vinegar (or substitute white wine, red wine or apple cider vinegar). Let it sit for at least 30 minutes if you can — the longer it rests, the better the flavor and texture. Before assembling the sandwich, squeeze the cabbage to remove excess liquid so it won’t soak and color the rice. Squeezing also helps soften the cabbage and makes the sandwich easier to fold.

Do I have to pickle the cabbage?

No — raw shredded cabbage works fine if you prefer a fresher crunch.

Process shots: slice cabbage, toss with salt and vinegar, let pickle and then squeeze to soften.

Making Sushi Sandwiches

These sandwiches are straightforward to assemble. Below is an overview of what you’ll need and how to put everything together.

Sushi Sandwich Ingredients

• Sushi Nori Sheets – One 8″x8″ (20cm x 20cm) sheet per sandwich.
• Rice – Cooked sushi rice, cooled. Leftover sushi rice works well.
• Cabbage – Pickled or raw shredded red cabbage.
• Salmon – Thinly sliced smoked salmon (or cooked cooled salmon).
• Avocado – Thinly sliced.
• Sriracha Mayo – Or plain mayo if you dislike spice.
• Sesame Seeds – A mix of black and white adds visual contrast and nuttiness.

Work on a sheet of cling film placed on your work surface. Put a nori sheet on the cling film at a diamond angle. Stack the fillings with rice on the top and bottom so the fillings are enclosed inside rice. Shape the rice into a square at the center of the nori, at a 90-degree angle to the sheet, then layer cabbage, salmon, avocado, sriracha mayo and sesame seeds, finishing with another layer of rice.

Process shots: place nori on cling film and add rice in the center, top with cabbage and salmon, then avocado, sriracha mayo and sesame.

When folding, bring the left and right corners in first and press them to the rice so the nori sticks. Fold the top and bottom corners next and press firmly. Wrap the entire sandwich tightly in cling film to hold its shape. Rest in the fridge for about 5 minutes so the nori adheres and the sandwich firms up.

Process shots: add rice, fold corners, and wrap tightly in cling film.

Sushi Sandwich FAQ

How do I prevent the rice from sticking to my fingers?

Wet your fingers or keep a small bowl of water or a damp towel nearby. Wetting your hands will drastically reduce rice sticking as you shape and press the rice.

Where can I find Sriracha Mayo?

Most grocery stores carry sriracha mayo. Alternatively, make your own by mixing sriracha and mayonnaise (Japanese Kewpie mayo is excellent). If you prefer no heat, plain mayo works perfectly.

Can I use something else instead of smoked salmon?

Yes. Swap in cooked and cooled salmon, prawns, tuna, tofu or extra vegetables for a vegetarian option.

Can I make these ahead of time?

Yes. Keep them wrapped in cling film and refrigerated for up to a couple of days.

Serving Sushi Sandwiches

Slice the wrapped sandwich in half with a sharp knife for clean edges. Finish with an extra drizzle of sriracha mayo and a sprinkle of sesame seeds for flavor and an attractive pop of color.

Full recipe summary

How to make Sushi Sandwiches (Full Recipe)

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