Sushi Sandwich (Onigirazu) Recipe

Sushi sandwiches, known as onigirazu, are a fun, modern twist on traditional Japanese rice balls. Instead of carefully shaping triangles, you simply layer seasoned sushi rice and colorful fillings on a sheet of nori, then wrap it up like a neat little parcel. Each bite gives you the flavors of sushi—tangy rice, salty nori, creamy fillings, and crisp vegetables—without needing any special rolling skills. They’re ideal for lunchboxes, picnics, or a quick dinner that still feels special. Cut into halves or quarters, they look beautiful and inviting, with all the layers showing through.

Onigirazu are wonderfully customizable, making them perfect for feeding different tastes at once. Fill them with tuna mayo, teriyaki chicken, crispy tofu, or just vegetables for a light, fresh option. They pack beautifully, so they’re great for work lunches, kids’ bento boxes, or road trips. You can prepare the rice and fillings in advance, then assemble right before serving. Serve them with soy sauce, a little wasabi, or Japanese mayonnaise on the side for dipping.

Ingredients

Here’s everything you need to make simple tuna-mayo and veggie sushi sandwiches at home, with classic seasoned sushi rice and crisp, fresh fillings.

• Sushi rice (short-grain rice) – 1 cup (about 200 g), uncooked
• Water – 1¼ cups (300 ml), for cooking rice
• Rice vinegar – 3 tablespoons
• Sugar – 1 tablespoon
• Fine salt – ½ teaspoon
• Nori sheets (full size) – 4

For the tuna filling:

• Canned tuna in brine or water – 1 can (about 160 g), drained
• Mayonnaise – 3 tablespoons
• Soy sauce – 1 teaspoon
• Lemon juice – 1 teaspoon (optional)

Fresh vegetables:

• Cucumber – ½, cut into thin sticks
• Carrot – 1 small, cut into thin sticks or matchsticks
• Avocado – 1, sliced
• Lettuce leaves – 4 small leaves or 2 large leaves torn in half

Optional extras:

• Furikake seasoning – 2 tablespoons (optional but delicious)
• Sesame seeds – 1 tablespoon
• Soy sauce – to serve

Servings

This recipe makes about 4 generously filled sushi sandwiches. Each one can be cut into 2 or 4 pieces, serving 2 people as a light meal or 3–4 people as part of a larger spread or lunchbox selection.

How to Make It

Cook and season the rice

Rinse the sushi rice under cold water until the water runs mostly clear. Cook with 1¼ cups water using a rice cooker or stovetop. Once cooked, let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold into the warm rice. Cool to just warm or room temperature.

Prepare the fillings

In a bowl, combine drained tuna, mayonnaise, soy sauce, and lemon juice (if using). Stir until creamy and well mixed. Cut the cucumber and carrot into thin sticks, slice the avocado, and wash and dry the lettuce. Keep all fillings nearby for easy assembly.

Set up your wrapping station

Place a sheet of nori shiny side down on a clean board or piece of plastic wrap, positioned like a diamond (one corner pointing towards you). Lightly dampen your hands and spread a square of sushi rice in the center, about ½–¾ cup, leaving space to fold the nori over the top.

Layer the fillings

On top of the rice, add a small handful of tuna mixture, a piece of lettuce, a few cucumber and carrot sticks, and some avocado slices. Keep the pile neat and not too tall. Sprinkle a little furikake or sesame seeds on top if you like. Finish with another thin layer of rice (2–3 tablespoons) to help hold everything together.

Fold and shape the onigirazu

Fold the bottom corner of the nori tightly over the fillings, then fold the left and right corners in, and finally bring the top corner down, creating a neat parcel. Press gently to compact the sandwich. If using plastic wrap, wrap it tightly around the onigirazu and let it rest seam-side down for 5–10 minutes so the nori softens slightly.

Slice and serve

Using a sharp knife, wipe the blade with a damp cloth, then slice each sushi sandwich in half or quarters to reveal the layers. Serve immediately with soy sauce on the side, or pack them into lunchboxes. If packing for later, keep them wrapped until serving to prevent drying out.

Pro Tip

Slightly underfill your onigirazu and keep the rice layer thin at the edges; this makes folding easier, prevents tearing, and gives you clean, attractive slices.

FAQs

Q1. Can I make onigirazu with regular long-grain rice?
A1. Short-grain sushi rice is best for sticking together. Long-grain rice is looser and may cause the sandwiches to fall apart.

Q2. How long can sushi sandwiches be kept?
A2. They’re best eaten within 4–6 hours, especially with tuna or avocado. Keep them wrapped and refrigerated if storing longer, and eat within 24 hours.

Q3. What fillings can I use instead of tuna?
A3. Try teriyaki chicken, grilled salmon, crispy tofu, egg omelet, or just vegetables with avocado. Anything tasty and not too wet works well.

Q4. How do I keep the nori from getting too chewy?
A4. Eat soon after assembling for a slight chew, or let them rest 10–15 minutes so the nori softens just enough without getting soggy.

Q5. Can I make this recipe vegetarian or vegan?
A5. Yes. Skip the tuna and use tofu, tempeh, or extra veggies. Choose vegan mayonnaise or seasoned mashed chickpeas for creaminess.

Q6. Why does my onigirazu fall apart when cutting?
A6. It’s usually overfilling or cutting too soon. Use less filling, press gently into shape, let it rest wrapped, and slice with a very sharp, damp knife.