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Related Video: Baked Salmon Sushi Cups
Sushi Sandwiches (Onigirazu)
By Brooke Caison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
If you can’t get enough of the viral salmon and rice bowl, you need to try this sushi sandwich. Inspired by the popular Japanese onigirazu, this variation’s got the same elements of your favorite lunch—spicy salmon, seasoned sushi rice, cucumber, quick-pickled cabbage, carrot, and avocado—all wrapped in nori and served with plenty of sriracha-soy mayo. These flavor-packed, portable pouches are perfect for a picnic, quick lunch, or afternoon snack.
How to make sushi rice:
All you’ll need to do for this recipe is follow the steps on the packaging. They should include rinsing, soaking, boiling, and simmering the rice. If you’re left with a bag with no instructions (or you need a bit more guidance), check out our recipe for sushi rice and skip seasoning the rice in step 2.
What other protein can go in a sushi sandwich?
Any protein you’d normally eat with sushi would work. Fried tofu is a popular option, but tuna, shrimp, or crab would be equally delicious.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 1/2 cup
mayonnaise (preferably Kewpie)
- 1/2 cup
sriracha
- 2 tsp.
toasted sesame oil (optional)
- 6 tsp.
reduced-sodium soy sauce, divided
- 1 lb.
skinless salmon, cut into 2 (8-oz.) fillets
Kosher salt
- 2 2/3 cups
warm cooked plain sushi rice
- 1 Tbsp.
furikake
- 3 Tbsp.
rice wine vinegar, divided
- 1 1/4 tsp.
granulated sugar, divided
- 1 cup
shredded purple cabbage
- 8
(8") sheets nori
- 1
Persian cucumber, thinly sliced
- 1
medium carrot, peeled, grated
- 1
avocado, sliced
Directions
- Step 1Place a rack closest to broiler. Heat broiler to high. In a medium bowl, combine mayonnaise, sriracha, oil (if using), and 4 teaspoons soy sauce.
- Step 2Place salmon on a large foil-lined baking sheet; season all over with 1 teaspoon salt. Spoon 1 tablespoon spicy mayo on each fillet and rub all over. Broil salmon, watching closely, until tops start to brown and blister, 9 to 11 minutes.
- Step 3Meanwhile, in a large bowl, toss rice, furikake, 1 tablespoon vinegar, 1 teaspoon sugar, and remaining 2 teaspoons soy sauce until combined. In a small bowl, toss cabbage, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar and 1/4 teaspoon sugar until combined.
- Step 4Transfer salmon to another medium bowl and add 2 tablespoons spicy mayo. Using a fork, break salmon into small pieces and toss until coated.
- Step 5On a work surface, arrange a sheet of nori with a point facing you. Spoon 1/3 cup rice mixture into the center. Using wet fingers, pat rice into a square. Top with 1/4 cup salmon mixture, spreading over rice. Layer with 4 slices cucumber, 2 tablespoons cabbage mixture, 1 tablespoon grated carrot, 2 slices avocado, and 2 tablespoons spicy mayo. Fold top corner of sheet down over the center. Repeat with bottom, left, and right corners to make a square pouch, enclosing fillings. Tightly wrap with plastic wrap. Repeat with remaining sheets and filling. Let sit 10 minutes.
- Step 6Unwrap sushi sandwich and slice in half. Serve with remaining spicy mayo alongside.
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