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Simple Tuna Onigirazu (Sushi Sandwich) Recipe

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4.3 from 41 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://justsosavory.com/simple-tuna-onigirazu-sushi-sandwich-recipe/