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Onigirazu: I love this recipe for homemade sushi sandwiches! Traditional Onigiri are wrapped in crispy nori sheets with a colourful filling of tangy Sushi rice, salty smoked salmon and sweet peppers. Onigirazu are perfect for a Bento Box or a picnic. Doesn’t that sound delicious?!
Sushi sandwiches are a new take on classic Onigiri – the traditional Japanese triangular rice balls. The colourful filling makes you want to tuck straight into this delicious snack for on the go.
The basis for this recipe is homemade sushi rice, for which it’s best to use short-grain (or round-grain) white sticky rice. This contains a lot of starch and therefore absorbs liquid well, which in turn means that it sticks together nicely after cooking – a must for delicious sushi sandwiches!
My favourite is this delicious short-grain rice (im Shop ansehen) – it has a very mild flavour and is the ideal base for Sushi and other Japanese dishes:
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Sushi Reis 1kg (kurzer Rundkornreis), Fujiman
Rundkornreis für Sushi, Onigiri & japanische Reisgerichte. Dieser Sushi Reis von Fujiman ist ein kurzrunder Rundkornreis mit ausgewogener Klebrigkeit und feinem Aroma. Er eignet sich…
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To prepare it, wash the loose rice in cold water, so that the starch is released from the husk and the grains stick together well later on. The rice grains sticking together is typical and very important for Japanese rice: This makes it easier to shape the rice perfectly!
Determining the ideal amount of cooking water is also key – always check the specific cooking instructions for your rice first! As a general rule, however, you should use exactly the same amount of water as rice. So, for 100g of rice, use 100ml of water!
You can find out everything else you need for sushi rice and how best to prepare it here in the basic recipe for Japanese sticky rice:
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I hope you have fun and enjoy making your sushi sandwiches (onigirazu)!
Onigirazu
Serves 2 | 10 minutes | 550 kcal
🖨️ Print PDF 📌 Save this pinI love this recipe for homemade sushi sandwiches, also known as onigirazu! Traditional Onigiri are wrapped in crispy nori sheets with a colourful filling of tangy sushi rice, salty smoked salmon and sweet peppers. Onigirazu are perfect for a Bento Box or a picnic. Doesn’t that sound delicious?!
Ingredients (2 portions)
600 g Sushi rice (see recipe):
✔ 300 g rice (im Shop ansehen)*
✔ 1 piece Kombu (im Shop ansehen)*
✔ 2 tbsp sushi no ko (im Shop ansehen)*
2 Nori sheets (im Shop ansehen)*
2 peppers (1 green, 1 red)
200 g smoked salmon (sliced)
2 tbsp mayonnaise (im Shop ansehen)*
Method (10 minutes + 60 mins to cook the rice)
Step 1
Gather the ingredients for the homemade onigirazu (Japanese sushi sandwich) and prepare the sushi rice (click here for the recipe for delicious sushi rice) and leave to cool briefly.
Also prepare a small bowl of fresh water for shaping the rice.
Step 2
Wash the peppers , cut them in half and remove the seeds. Cut each half into strips 5 mm thick and 10 cm long (as straight as possible).
Step 3
Place a nori sheet on the work surface with the shiny, smooth side facing down. Moisten your hands in the bowl of water provided and place 1/4 of the Sushi rice (for example, using a 10 x 10 cm mould – I use a small, square plastic bowl for this) in the centre of the nori sheet to form a 10 x 10 cm square.
Step 4
Place strips of pepper with the flat side
facing the rice in alternating colours. Then place the smoked salmon on top of the peppers (fold it so that it forms a square the same size as the rice) and garnish with mayonnaise in a zigzag pattern. Finally, place another quarter of the rice on top as described above.
Step 5
To seal the sandwich, bring two opposite sides of the Nori sheet (right and left) towards the centre over the filling and press lightly onto the rice so that the Nori sticks. Then do the same with the corners at the top and bottom, so that the rice and filling are completely enclosed.
Step 6
Now wrap the finished sandwich in cling film, so that it stays fresh until you’re ready to eat it – but if you’re really hungry, leave it to rest for at least 5 minutes so that the rice and Nori bind together well and everything holds its shape.
Now prepare the second sandwich using the remaining ingredients in the same way.
Step 7
To eat the onigirazu, remove the sandwiches from the cling film and cut them in half, ideally with a sharp knife.
Eat the sandwiches within a day (and do not store them in a warm place due to the smoked salmon and mayonnaise). Done – Itadakimasu!
This delicious recipe is a great addition to our other savoury snacks and goes best with:
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