If you’re craving a dinner that hits the perfect balance of fresh, flavorful, and utterly satisfying, this Simple Tuna Onigirazu (Sushi Sandwich) Recipe is about to become your new go-to. Imagine a handheld sushi sandwich packed with fluffy vinegared rice, creamy tuna, and crisp homemade coleslaw, all wrapped snugly in nori. It’s a brilliant twist on traditional sushi that’s approachable for any home cook and perfect for a quick meal or a fun lunchbox surprise. Let me walk you through all the details, tips, and tricks so you can recreate this delight in your own kitchen with ease.
Ingredients You’ll Need
Each ingredient in this Simple Tuna Onigirazu (Sushi Sandwich) Recipe plays a star role, contributing vibrant flavors, contrasting textures, and that authentic sushi vibe. The combination of fresh vegetables, creamy mayo, tangy rice, and savory tuna creates a harmony that feels both comforting and exciting.
- Medium carrot (1, julienned): Adds natural sweetness and a lovely crunch to the coleslaw, balancing creaminess perfectly.
- Green onions (5 stalks, chopped): Bring a sharp, fresh bite that enlivens the tuna mix and coleslaw alike.
- Purple cabbage (½ head, shredded): Not only gives a vibrant pop of color but also adds a crisp, refreshing texture.
- Kewpie mayo (60 grams for coleslaw + 3 tablespoons for tuna): This Japanese mayo is creamier and tangier than regular mayo, essential for that signature flavor.
- Lemon juice (juice of one lemon): Adds a bright, citrusy zing that lifts all the other ingredients.
- Salt & pepper: Simple seasoning to enhance every flavor without overpowering the dish.
- Canned tuna in water (200 grams): A convenient, protein-packed filling that blends beautifully with kewpie mayo for creamy goodness.
- White rice (370 grams uncooked): The foundation of the sandwich, cooked perfectly to sticky, fluffy perfection.
- Water (240 grams): For cooking the rice to just the right consistency.
- Rice vinegar (¼ cup): Provides that classic sushi rice tang that makes rice truly sing.
- Sugar (4 teaspoons or less): Balances the acidity of the vinegar in the sushi rice for a harmonious flavor.
- Nori sheets (6-8 large): The seaweed wrap that holds everything together and adds a subtle umami note.
How to Make Simple Tuna Onigirazu (Sushi Sandwich) Recipe
Step 1: Prepare the Sushi Rice
Start by rinsing your uncooked white rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents gummy rice. Cook the rice with 240 grams of water, either in a rice cooker or on the stove, until tender and fluffy. While the rice is hot, gently fold in a mixture of rice vinegar, sugar, and a pinch of salt. This creates that essential sushi rice flavor—slightly sweet, tangy, and perfectly sticky to hold your onigirazu together.
Step 2: Make the Coleslaw
While your rice cools to room temperature, prepare the coleslaw by combining julienned carrot, chopped green onions, and shredded purple cabbage in a bowl. Mix in the kewpie mayo and start with half the lemon juice, then season with salt and pepper. Taste and adjust by adding more lemon juice if you want that extra citrus punch. This creamy, crunchy slaw brings brightness and texture to the sandwich, creating a refreshing contrast to the tuna.
Step 3: Prepare the Tuna Mix
Drain the canned tuna well, then transfer it to a bowl and mix gently with the kewpie mayo and salt. The tuna mixture should be creamy but still have some visible chunks for texture. This simple yet delicious filling provides savory richness and works beautifully with the cooling coleslaw and vinegared rice.
Step 4: Assemble the Onigirazu
Lay out a large sheet of nori on a flat surface. Place a thin but generous layer of sushi rice in the center, roughly a 4-inch square shape. Layer on some tuna mix, then a generous helping of coleslaw on top. Finally, add another thin layer of rice on the very top to seal the flavors inside. Fold the corners of the nori over to encase the filling, pressing gently but firmly to form a compact sushi sandwich. Repeat this process with the remaining ingredients and nori sheets.
How to Serve Simple Tuna Onigirazu (Sushi Sandwich) Recipe
Garnishes
Elevate your onigirazu experience by sprinkling toasted sesame seeds over the top or adding a few thin slices of pickled ginger on the side. A little soy sauce or a drizzle of spicy mayo can also add an extra flavor dimension. These garnishes not only look beautiful but invite each bite to feel even more special.
Side Dishes
Pair your Simple Tuna Onigirazu (Sushi Sandwich) Recipe with a light miso soup or a crisp cucumber salad for a well-rounded, Japanese-inspired meal. They complement the richness and textures of the sandwich without overwhelming it. Alternatively, serve with edamame or seaweed salad for a boost of nutrients and authentic flavors.
Creative Ways to Present
Try slicing the onigirazu into smaller bite-sized pieces for easy sharing at picnics or parties. Wrapping each piece in parchment paper or colorful wax paper turns them into portable snacks. You can also add extra fillings like avocado slices or pickled radish for more variety that’ll impress anyone you share this recipe with.
Make Ahead and Storage
Storing Leftovers
Your onigirazu is best eaten the same day to enjoy the crispness of the nori. If you need to store leftovers, wrap each sandwich tightly in plastic wrap to prevent drying. Keep refrigerated and consume within 24 hours for the best texture and flavor.
Freezing
Freezing is not recommended for this Simple Tuna Onigirazu (Sushi Sandwich) Recipe because the rice and fresh coleslaw tend to lose their texture and freshness after thawing, resulting in a soggy sandwich.
Reheating
If you prefer your onigirazu warm, unwrap and gently steam it for a few minutes to warm the rice without drying out the filling. Avoid microwaving directly in the plastic wrap as it can warp the texture. Remember, these sandwiches shine best slightly chilled or at room temperature!
FAQs
Can I use a different type of mayonnaise?
You certainly can, but kewpie mayo has a unique sweetness and creaminess that complement this recipe perfectly. Using regular mayo might alter the flavor balance slightly, but it will still be delicious.
What if I don’t have sushi rice?
Short-grain or medium-grain rice works best to get that sticky texture sushi rice has. Long-grain rice won’t stick well and might cause your onigirazu to fall apart.
Is canned tuna the best option?
Canned tuna in water is convenient and blends nicely into the creamy filling. If you prefer fresh tuna, you can lightly sear it and cube it, but that’ll change the texture and complexity of the sandwich.
Can I customize the fillings?
Absolutely! Simple Tuna Onigirazu (Sushi Sandwich) Recipe is a fantastic base—try adding avocado, cucumber, or even a soft boiled egg for extra layers of flavor and texture.
How do I keep the nori from getting soggy?
Assemble right before eating if possible, as moisture from rice and fillings can soften the nori over time. Wrapping tightly with some paper towels can help absorb excess moisture if you need to store it briefly.
Final Thoughts
I absolutely love sharing this Simple Tuna Onigirazu (Sushi Sandwich) Recipe because it’s a perfect blend of ease, flavor, and fun. Whether you’re making it for a casual dinner or impressing friends with a sushi twist that doesn’t require endless prep, this recipe delivers every time. Give it a try, experiment with your favorite flavors, and watch how quickly it becomes a staple in your kitchen too!
PrintSimple Tuna Onigirazu (Sushi Sandwich) Recipe
This Simple Tuna Onigirazu recipe offers a delicious and easy-to-make sushi sandwich perfect for a quick dinner. Featuring a flavorful coleslaw, a creamy tuna mix, and perfectly seasoned sushi rice wrapped in crisp nori sheets, this dish balances textures and tastes with minimal fuss.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 onigirazu sandwiches
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Coleslaw
- 1 medium carrot, julienned
- 5 stalks green onions, chopped
- ½ head of purple cabbage, shredded
- 60 grams kewpie mayo
- Juice of one lemon (use half first, then more for tasting)
- Salt & pepper to taste
Tuna Mix
- 200 grams canned tuna in water, drained
- 3 tablespoons kewpie mayo
- ¼ tablespoon salt
Sushi Rice
- 370 grams white rice, uncooked
- 240 grams water
- ¼ cup rice vinegar
- 4 teaspoons sugar (adjust to taste)
For Wrapping
- 6–8 large sheets of nori
Instructions
- Prepare the Sushi Rice: Rinse the uncooked white rice under cold water until the water runs clear to remove excess starch. Cook the rice with 240 grams of water using a rice cooker or stovetop pot until tender. While the rice cooks, mix rice vinegar and sugar, stirring until the sugar dissolves. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- Make the Coleslaw: In a bowl, combine the julienned carrot, chopped green onions, shredded purple cabbage, and kewpie mayo. Add half the lemon juice and season with salt and pepper. Mix well to combine. Adjust lemon juice, salt, and pepper according to taste. Chill the coleslaw while preparing other components.
- Prepare the Tuna Mix: Drain the canned tuna thoroughly to remove excess water. In a bowl, mix the tuna with kewpie mayo and ¼ tablespoon salt until creamy and well combined. Set aside.
- Assemble the Onigirazu: Place a sheet of nori on a clean, flat surface, shiny side down. Wet your hands slightly to prevent sticking, then take a handful of sushi rice and spread it evenly in the center of the nori, forming a square layer roughly 1 cm thick. Add a generous layer of tuna mix on top of the rice, then add a layer of coleslaw. Finally, cover the fillings with another thin layer of sushi rice.
- Wrap the Onigirazu: Fold the four corners of the nori sheet over the filling to form a neat square parcel. Press gently to seal and ensure the rice layers stick together. Use a piece of plastic wrap to tightly wrap the parcel if needed to help it hold shape.
- Serve: Let the wrapped onigirazu sit for a couple of minutes to allow the nori to soften slightly. Then, using a sharp knife, slice the onigirazu in half diagonally, wiping the knife with a damp cloth between cuts for clean slices. Serve immediately and enjoy your homemade sushi sandwich!
Notes
- Use Kewpie mayo for authentic Japanese flavor, but regular mayo can be substituted if necessary.
- Adjust sugar in the sushi rice vinegar mixture to your taste preference.
- Make sure to drain tuna well to prevent soggy onigirazu.
- If the nori is too brittle, lightly toast it over low heat before assembling to increase pliability.
- Onigirazu is best eaten fresh but can be wrapped tightly and stored in the fridge for a few hours.
