Name: Salmon Sushi Sandwiches (Onigirazu)
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 4 (8″x8″ / 20cm x 20cm) Sushi Nori Sheets; 2 cups Cooked Sushi Rice, cold; 7oz / 200g Smoked Salmon, sliced; 1 medium Avocado, halved, pitted, peeled and finely sliced; 1/2 small Red Cabbage, finely sliced; 1 tsp Sesame Seeds, or as needed; 4 tsp Sriracha Mayo, or as needed; 3 tbsp Rice Vinegar, for pickling cabbage (optional); Good pinch of Salt, for pickling cabbage and seasoning (optional)

Description

These Salmon Sushi Sandwiches (Onigirazu) are a fresh and easy salmon sushi sandwich recipe made with smoked salmon, seasoned sushi rice, creamy avocado, crisp red cabbage, and spicy sriracha mayo wrapped in nori sheets. This Japanese-inspired sushi sandwich is perfect for lunch, meal prep, picnics, or a light main course. If you love sushi but want a quicker, no-roll option, this onigirazu recipe is the perfect solution.

Ingredients

4 (8″x8″ / 20cm x 20cm) Sushi Nori Sheets
2 cups Cooked Sushi Rice, cold
7oz / 200g Smoked Salmon, sliced
1 medium Avocado, halved, pitted, peeled and finely sliced
1/2 small Red Cabbage, finely sliced
1 tsp Sesame Seeds, or as needed
4 tsp Sriracha Mayo, or as needed
3 tbsp Rice Vinegar, for pickling cabbage (optional)
Good pinch of Salt, for pickling cabbage and seasoning (optional)

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Instructions

Pickle the Cabbage (Optional):
Add the sliced cabbage, rice vinegar, and a good pinch of salt to a bowl. Toss well and leave to pickle for at least 30 minutes, tossing occasionally. Drain and squeeze out excess liquid before using.
Prepare the Base:
Lay a sheet of cling film on a flat surface. Place one nori sheet on top in a diamond shape. Add approximately 1/4 cup sushi rice to the center and gently shape into a square.
Layer the Fillings:
Add a small amount of cabbage, smoked salmon, sliced avocado (season lightly with salt), sriracha mayo, and sesame seeds. Top with another 1/4 cup of rice and gently press into shape.
Fold the Onigirazu:
Fold the left and right corners of the nori inward over the rice. Then fold the top and bottom corners inward to fully enclose the filling. Wrap tightly with cling film to secure the shape.
Seal and Slice:
Refrigerate for about 5 minutes to allow the nori to seal. Remove cling film and slice in half using a sharp knife. Garnish with extra sriracha mayo and sesame seeds if desired.

Notes

Cold sushi rice works best to maintain structure.
Pickling the cabbage is optional but enhances flavor and softens texture.
Lightly wet your hands when handling rice to prevent sticking.
Best served fresh, but can be stored tightly wrapped in the refrigerator for up to 24 hours.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Main Course
Method: No Cook
Cuisine: Japanese