These sushi sandwiches are so fun to make, but even more delicious to eat!!
Well, I’d love to offer this as an authentic Japanese recipe, but I think that would be a stretch. In fact, I spoke to my family in Japan the other day and they’d never heard of sushi sandwiches before 😅. From what I can gather they’re a Western influence on Onigiri, which is Japanese rice balls. Either way, these sandwiches are super tasty and you’re gonna love ’em. Follow me…
Pickled Red Cabbage
You can really add any kind of sushi fillings to these sandwiches, but one thing I love adding is some pickled red cabbage. Here I do a ‘cheats’ version, that requires much less vinegar and much less time.
You’ll just need to finely slice some cabbage, toss in salt and rice vinegar (or even white/red wine vinegar or apple cider vinegar) and let it sit for as long as you have time. The longer the better! From there, I actually like to squeeze the pickled cabbage. This will remove some of the liquid, which would otherwise bleed into the sandwich and dye the rice. It’ll also soften the cabbage.
Do I have to pickle the cabbage?
Nope, you can just add raw shredded cabbage 🙂
Process shots: slice cabbage (photo 1), toss in salt and vinegar (photo 2), leave to pickle then squeeze to soften (photo 3).
Making Sushi Sandwiches
Making sushi sandwiches is a fairly straightforward process. Firstly let’s quickly see what you’ll need:
Sushi Sandwich Ingredients
- Sushi Nori Sheets – One 8″x8″ sheet per sandwich.
- Rice – Cooked sushi rice. You can use leftover sushi rice, or make some according to package instructions and leave to cool.
- Cabbage – As discussed above.
- Salmon – Thinly sliced smoked salmon.
- Avocado – Thinly sliced.
- Sriracha Mayo – Or just mayo if you don’t like spice.
- Sesame Seeds – I use a mixture of black and white.
When making the sandwiches, you’ll want to place the Nori on cling film, just so you can easily and tightly wrap the sandwiches at the end. You’ll want to stack the fillings with rice at the top and bottom, and in a square shape at a 90-degree angle to the Nori.
Process shots: add Nori to cling film and add rice in the centre (photo 2), top with cabbage (photo 2), top with salmon (photo 3), top with avocado, sriracha mayo and sesame seeds (photo 4),
When it comes to folding the sandwich, the Nori will stick quite easily to itself/the rice. Once folded, I recommend resting in the fridge for at least 5mins or so, just so the sandwich can firm up.
Process shots: add rice (photo 5), fold in top and bottom corners (photo 6), fold in left and right corners (photo 7), tightly wrap in cling film (photo 8).
Sushi Sandwich FAQ
How do I prevent the rice from sticking to my fingers?
Sushi rice is very sticky. To prevent it from getting stuck all over your hands as you make the sandwiches, I recommend just wetting your fingers before touching it. I usually have a small bowl of water or a damp towel next to me as I make the sandwiches.
Where can I find Sriracha Mayo?
You’ll find it in most stores. Or, you can make your own by mixing sriracha and mayonnaise (preferably Japanese Kewpie mayo). If you don’t like spice just use mayo.
Can I use something else instead of Smoked Salmon?
You can use cooked and cooled salmon if you prefer, or sub with prawns or tuna. You could also leave it out altogether and sub with more veg or tofu.
Can I make these ahead of time?
Yep! They’ll stay good in the fridge for a couple of days.
Serving Sushi Sandwiches
To serve, I love slicing them open and drizzling over more sriracha mayo and sprinkling over more sesame seeds. Not only for more flavour but for a gorgeous pop of colour!
After another salmon sandwich? Check out my Salmon Bagel Sandwich!
Alrighty, let’s tuck into the full recipe for these sushi sandwiches shall we?!
How to make Sushi Sandwiches (Full Recipe & Video)
Salmon Sushi Sandwiches (Onigirazu)
Equipment
- Small Bowl & Tongs (for pickling cabbage - optional)
- Cling Film
- Sharp Knife & Chopping Board
Ingredients
- 4 (8"x8" / 20cmx20cm) Sushi Nori Sheets
- 2 cups Cooked Sushi Rice, cold (see notes)
- 7oz / 200g Smoked Salmon, sliced
- 1 medium Avocado, halved, pitted, peeled & finely sliced
- 1/2 small Red Cabbage, finely sliced
- 1 tsp Sesame Seeds, or as needed
- 4 tsp Sriracha Mayo, or as needed (see notes)
- 3 tbsp Rice Vinegar, for pickling cabbage (optional)
- good pinch of Salt, for pickling cabbage and seasoning rice/avocado (optional)
Instructions
- Pickling Cabbage: You don't have to pickle the cabbage, but if you are then add cabbage, vinegar and a good pinch of salt to a bowl and toss to combine. Leave to pickle for AT LEAST 30mins (the longer the better), tossing every now and then. Drain liquid and squeeze with your hands. This will help soften the cabbage.
- Stack Sandwich: Lay a sheet of cling film down and place a nori sheet on top in the shape of a diamond. In the centre, add approx 1/4cup sushi rice and roughly shape it into a square. Top with a pinch of cabbage, followed by salmon, topped with avocado and a pinch of salt, then sriracha mayo and sesame seeds. Add another 1/4cup of rice on top.
- Fold Sandwich: Gently (but fairly tightly) fold in the left and right corners and press onto the rice to stick. Take the top and bottom corners, fold in and press down. Take the cling film and tightly fold it in to secure the sandwich. Leave to rest in the fridge for around 5mins or so to allow the nori sheets to seal shut.
- Serve: Unwrap the cling film and carefully slice through the centre to form two halves. You can also add more sriracha mayo and sesame seeds at this point if you desire.
Quick Demo
Notes
Your Private Notes:
Nutrition:
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i love it.thank.u
head chef Shima Japanese restaurant