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close up shot of 3 sushi sandwiches on serving plate

Salmon Sushi Sandwiches (Onigirazu)

These sushi sandwiches are so fun to make, but even more delicious to eat!!
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Course: lunch
Cuisine: Japanese
Prep Time: 15 minutes
Pickling (optional): 30 minutes
Total Time: 45 minutes
Servings (click & slide): 4 sandwiches
Calories per serving: 289kcal
Author: Chris
Cost per serving: £3 / $4

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

a) Pickled Cabbage - This is optional, but it does add a nice kick of flavour. It also allows for the cabbage to soften, meaning the sandwiches are easier to stack and fold. The longer you pickle the better, so do this ahead of time if you can. If you don't want to pickle just finely slice the cabbage and add it to the sandwich. If you don't have rice vinegar then other kinds of vinegar such as apple cider or white wine vinegar will do the trick.
b) Sushi Rice - Don't worry about adding rice vinegar/sugar or anything to the rice. 2 cups of cooked sushi rice is approx 1/2cup uncooked. Just follow the packet instructions to cook. If you've got leftover sushi rice that wasn't seasoned, just mix through a pinch of salt. It's essential to make sure it's cold before making the sandwich, otherwise it will steam the insides of the sandwich and turn the nori very sticky and difficult to work with.
c) Sriracha Mayo - You can buy this pre-made, or if you don't like spice then just use mayo (preferably Japanese mayo 'Kewpie'). You can also make sriracha mayo by combining sriracha and mayonnaise. I typically do around 2 tbsp sriracha for every cup of mayo, but just work to preference. Bonus points for a pinch of garlic powder and a squeeze of lime juice!
d) Make Ahead - Just keep wrapped in the cling film for up to a couple of days.
e) Calories - per sandwich with no extra mayo/sesame seeds.

Your Private Notes:

Nutrition:

Nutrition Facts
Salmon Sushi Sandwiches (Onigirazu)
Amount Per Serving
Calories 289 Calories from Fat 122
% Daily Value*
Fat 13.61g21%
Saturated Fat 2.181g14%
Trans Fat 0.009g
Polyunsaturated Fat 3.719g
Monounsaturated Fat 6.917g
Cholesterol 13mg4%
Sodium 391mg17%
Potassium 538mg15%
Carbohydrates 29.68g10%
Fiber 5.6g23%
Sugar 3.13g3%
Protein 13.01g26%
Vitamin A 938IU19%
Vitamin C 45.6mg55%
Calcium 48mg5%
Iron 2.48mg14%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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