The crunchy onigirazu, also known as sushi sandwiches, are a fun and original take on classic Japanese sushi. Unlike traditional rolls, these “sushi sandwiches” don’t require special rolling skills: just layer and fold them to achieve a surprising result!
In our version, in addition to sushi rice and Nori seaweed, we also use rice paper, which encloses everything, forming a crispy and irresistible shell. The filling of smoked salmon and avocado gives a creamy and flavorful note, perfect for those who love the authentic taste of sushi but want a new and fun twist.
The crunchy onigirazu can be fried in a pan, baked in the oven, or cooked in an air fryer: in any case, the result will be golden, fragrant, and delicious.
Also try:
- Cucumber Pouches or Faux Cucumber Sushi with Salmon and Avocado
- Rice Bowl with Chickpeas, Vegetables, and Salmon (Poke Bowl)
- Bread Ravioli with Tuna, Avocado, and Cheese in Air Fryer
- Avocado, Tomato, and Lettuce Sandwich, Quick Idea for Lunch and Dinner!
- Avocado Hummus, Creamy, Healthy, and Easy to Make
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All Seasons
Ingredients to Prepare Crunchy Onigirazu or Sushi Sandwiches with Salmon and Avocado
- 2 1/2 cups sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 teaspoons sugar
- 2 teaspoons salt
- 3.5 oz smoked salmon
- 2 avocados
- 8 sheets rice paper
- 4 sheets Nori seaweed
Tools to Prepare Crunchy Onigirazu or Sushi Sandwiches with Salmon and Avocado
- Pot
- Cutting Board
- Bowl
- Pan
- Scissors
How to Make Crunchy Onigirazu or Sushi Sandwiches with Salmon and Avocado
Prepare the rice: rinse the sushi rice thoroughly until the water runs clear.
Transfer it to a pot or rice cooker, add the water, and cover with the lid. Bring to a boil, cook for 4 minutes, then reduce the heat and continue for another 12 minutes. Turn off the heat and let it rest for 10 minutes.
In a bowl, mix rice vinegar, sugar, and salt, then add this mixture to the cooked rice. Combine gently.
Prepare the workspace: brush a cutting board with a thin layer of oil.
Rehydrate the rice paper in warm water for a few seconds, then place it on the cutting board.
Place a square of Nori seaweed on top (cut it with scissors if necessary).
Spread an even layer of rice on the seaweed.
Add the filling: a few slices of smoked salmon and some avocado mashed with a fork.
Cover with another piece of Nori seaweed.
Close the onigirazu by bringing the sides of the rice paper towards the center until you get a compact sandwich.
Cooking: heat oil in a pan and fry the onigirazu for 3-4 minutes per side until golden and crispy.
Serve them hot with soy sauce or other sauces of your choice, like spicy mayonnaise or avocado mayonnaise.
Storage
Crunchy onigirazu are best freshly prepared to maintain the crispness of the rice paper. However, you can store them in the refrigerator for one day, wrapped in plastic wrap. If you want to have them the next day, warm them briefly in the oven or air fryer.
Variations
Vegetarian: replace the salmon with grilled tofu, cucumber, and julienned carrots.
With tuna: use canned tuna in water mixed with mayonnaise and a pinch of wasabi.
Spicy: add chili mayonnaise or sriracha to the filling.
Baked or in an air fryer: brush the surface with a bit of oil and bake at 375°F for 10-12 minutes.
Tips
To get perfect rice, don’t stir it too much while cooking, or it may become sticky.
Rehydrate the rice paper for only a few seconds, or it will break.
If you prefer a lighter version, you can avoid frying and simply brown in a non-stick pan with very little oil.
Onigirazu are also perfect as a lunch to take to the office or for a picnic.
FAQ (Frequently Asked Questions)
Can I use basmati rice instead of sushi rice?
Better not: sushi rice is stickier and more compact, perfect for maintaining the sandwich’s shape.
Can I prepare them in advance?
Yes, but it’s best to fry or cook them just before serving to maintain crispness.
Can I add other ingredients to the filling?
Sure! They are also great with grilled vegetables, scrambled eggs, shrimp, or spreadable cheese.
