Onigirazu (Sushi Sandwich): Easy Japanese Rice Sandwich Guide

Introduction

Onigirazu (Sushi Sandwich) is taking the food world by storm for its irresistible simplicity and customizable flavors. This Japanese rice sandwich combines all the best elements of sushi, seasoned rice, nori seaweed, and flavorful fillings—into a neat, portable package. Ideal for work lunches, school bentos, or picnics, onigirazu is as beautiful to look at as it is easy to make.

What Is Onigirazu? Definition and Core Elements

At its essence, onigirazu is a Japanese-style rice sandwich, made by layering sushi rice and fillings between two sheets of nori, then folding into a compact parcel. When cut in half, the cross-section reveals vibrant colourful fillings and a clean rectangular structure (The Green Creator). Unlike conventional sushi rolls or rice balls, onigirazu allows virtually limitless fillings—think omelette, tuna mayo, avocado, pickled veggies, tofu, and more, all adjustable to personal taste (Myriad Recipes).

Making Onigirazu: Ingredients & Techniques

Core Ingredients

• Sushi rice: Short‑grain Japanese rice, cooked and seasoned with rice vinegar, sugar and salt (if using), or simply cooled.
• Nori sheets: Seaweed wrappers, each sandwich typically uses one full sheet.
• Fillings: Think tuna‑mayo, sliced omelette, avocado, cucumber, carrot, pickled red cabbage or teriyaki tofu.
• Optional sauces: Kewpie mayonnaise, sriracha, soy‑vinegar mix, or spicy mayo.

Preparation Steps

1. Cook rice: Rinse until water runs clear. Cook rice with equal water volume. Optionally, mix rice vinegar, sugar, and salt after cooking. Let rice cool slightly to handle easily.
2. Assemble station: Place a sheet of plastic wrap or foil on the work surface. Put a nori sheet shiny side down, rotated like a diamond.
3. Layer rice: Wet your fingers and place a compacted square of rice (~half the final amount) in the centre.
4. Add fillings: Place toppings (e.g. tuna‑mayo, omelette, avocado, veggies) atop rice. Add a second layer of rice over fillings.
5. Fold nori: Lift opposite corners of the seaweed and fold over filling, pressing lightly. Continue with remaining corners until packet is sealed. Use damp fingertips to help seal edges.
6. Wrap and compress: Use plastic wrap or foil to tightly wrap the parcel. Press gently with a flat surface and let rest for ~10 minutes to soften nori and shape.
7. Cut & serve: Remove wrap and slice in half with a sharp knife to reveal colourful layers inside.

Creative Variations

• Tuna‑mayo & egg: Classic: tuna mixed with mayo, sliced omelette, avocado, cucumber.
• Chicken katsu: Chicken cutlet, shredded cabbage, tonkatsu sauce with rice.
• Sweet potato & pickled slaw: Roasted sweet potato rounds, pickled cabbage, avocado, carrot and sriracha veggie mash (popular in vegan versions).
• Vegan tempeh/tofu: Teriyaki marinated tofu or tempeh, spinach, pickled cabbage, carrot, avocado, vegan mayo or tahini sriracha.
• Spicy salmon variant: Broiled spicy salmon, shredded purple cabbage, carrot, avocado, wrapped in nori with rice and served with soy‑sriracha mayo.

For inspiration and assembly visuals, check this step‑by‑step guide on Myriad Recipes or the onigirazu origin story featured by SBS Food.

Tips & Tricks for Perfect Onigirazu

• Warm rice is easier to shape, but don’t overheat—let it cool slightly so it doesn’t tear the nori.
• Wet fingers help handle rice and seal nori edges.
• Even layering ensures structural integrity and bite‑balance.
• Do not over‑stuff the parcel—excess fillings can make folding and sealing difficult.
• Plastic wrap helps compact and firm the shape; resting time softens nori for slicing.
• Use good‑quality nori—firm, crisp sheets seal better and taste clean.
• Cut with a sharp, damp knife for clean edges. Wiping blade between cuts helps prevent tear.

Serving Ideas & Occasions

Onigirazu shines as:

• Office lunch or bento: pack halves with dividers or sauce containers.
• On‑the‑go snack: great for road‑trips, picnics, train rides.
• Kid‑friendly lunch: colourful layers, easy bite‑size shape.
• Portable breakfast: classic breakfast fillings—omelette, avocado, spinach.
• Party platter: cut small cubes of onigirazu halves for bite‑size servings.

Pair it with:

• Dipping sauces: soy‑sriracha mayo, kewpie mayo, spicy sesame.
• Quick pickles or sliced cucumber and carrot on the side.
• Bento sides like edamame, pickled vegetables, or small fresh fruit segments.

FAQs

What does onigirazu mean?

The term onigirazu combines “onigiri” (rice ball) and “nigirazu” (not molded), meaning rice that isn’t shaped by hand, hence a rice sandwich rolled in nori rather than hand‑formed ball.

How long can onigirazu be stored?

Wrapped tightly in plastic wrap, it keeps well for 1–2 days at room or cool temperature, depending on fillings. Firmer fillings like tofu or egg keep longer than raw seafood or avocado.

Can fillings be customized?

Yes—virtually anything that fits in a sandwich works. Try tuna‑mayo, omelette, smoked salmon, veggies, fried tofu, chicken, pickles, kimchi, or plant‑based spreads .

Is it difficult to assemble?

Not at all. With simple folding technique and a little practice, even novices can assemble neat parcels in just a few minutes. The use of plastic wrap/foil and pressing helps guarantee a clean shape.

Can I make multiple at once?

Absolutely. Assemble several parcels at once, wrap individually, and keep in fridge for ready‑to‑eat meals or snacks. Great for meal prep.

Conclusion

Onigirazu—the Japanese sushi sandwich is simplicity and creativity rolled into a tidy package. With just rice, nori, and your favorite fillings, you can craft a satisfying, portable meal in minutes. Its modern twist on traditional onigiri combines convenience, visual appeal, and flavor versatility in one.

Onigirazu (Sushi Sandwich): Easy Japanese Rice Sandwich Guide

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• Author: Velma
• Total Time: 25 minutes
• Yield: 2 sandwiches 1x
• Diet: Vegetarian

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Description

This Onigirazu (Sushi Sandwich) is a modern Japanese spin on traditional onigiri rice balls. Instead of shaping rice into triangles, you wrap rice and fillings in nori sheets like a sandwich—no sushi mat required! Perfect for lunch boxes, picnics, or quick, customizable meals, and you can fill them with anything from classic tuna mayo to teriyaki chicken or even veggies.

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Ingredients

Scale 1x2x3x

• 2 sheets of nori (seaweed)
• 2 cups cooked sushi rice (seasoned with rice vinegar, sugar & salt)
• 1/2 cup cooked protein (tuna, salmon, chicken, tofu, or spam)
• 1/4 cup shredded veggies (carrots, cucumber, lettuce, or spinach)
• 1 slice of omelet or scrambled egg (optional)
• 1–2 tbsp mayonnaise or spicy mayo

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Instructions

1. Prepare fillings:
   • Cook and season protein of choice. Slice veggies into thin strips.
2. Assemble the onigirazu:
   • Place a nori sheet shiny side down on a clean surface. Spread 1/2 cup rice in the center in a square shape.
   • Add fillings (protein, veggies, mayo, egg) on top of the rice.
   • Cover with another 1/2 cup of rice to sandwich the fillings.
3. Fold & wrap:
   • Fold nori corners inward, covering the rice completely like an envelope. Wrap tightly in plastic wrap to hold its shape.
4. Rest & cut:
   • Let it sit for 5–10 minutes for the nori to soften. Cut in half to reveal the layers.

Notes

• Keep hands wet when handling rice to prevent sticking
• Endless fillings: Try teriyaki beef, shrimp tempura, avocado, or kimchi
• Make ahead: Wrap tightly in plastic wrap; best eaten within 24 hours

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Mains
• Method: Hand-Assembled
• Cuisine: Japanese

Nutrition

• Serving Size: 1 sushi sandwich
• Calories: 320kcal
• Sugar: 3g
• Sodium: 450mg
• Fat: 9g
• Saturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 45mg