Japanese-inspired onigirazu (sushi sandwich) recipe

  • Serves 2
  • 20 mins to prepare
  • 440 calories / serving
  • Healthy
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Feeling creative? Take cues from the Japanese and swap bread for sushi rice and nori sheets and pull together this gluten- and dairy-free sandwich, filled with hot smoked salmon flakes and pickled cucumber. 

  1. To make the pickled cucumber, combine all the ingredients in a bowl, cover and refrigerate. Cook the sushi rice according to the packet instructions and keep warm.
  2. To assemble, lay a nori sheet (rough side up) on a piece of clingfilm. With wet fingers to prevent sticking, position a quarter of the cooked rice in the centre of the nori sheet and shape it into a square, ensuring that the flat sides of the square face the corners of the nori sheet. Season with a pinch of salt.
  3. Position half the salmon, avocado, lettuce and a spoonful of the cucumber pickle on top of the rice so that it is roughly square. Put another quarter of the rice on top of the filling, and compact down into a square as before. Season the rice with a small pinch of salt.
  4. To enclose the filling, wet your fingers and fold the corners of the nori sheet into the centre to create a square-shaped, sealed parcel with the filling inside. Gather the clingfilm around the parcel and gently press down to compact.  Set aside for 5 mins for the nori sheet to soften and stick to the rice. Repeat with the second parcel.
  5. To serve, slice a line through the centre of the nori with a wet sharp knife, cutting through the clingfilm and sandwich. Remove the clingfilm and serve immediately. 
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  • Ingredients

  • 350g (12 1/2oz) sushi rice, cooked to pack instructions (125g (4 1/2oz) uncooked weight)
  • 4 sushi nori seaweed sheets
  • 1 x 100g pack hot smoked salmon flakes
  • 1 small avocado, stoned and thinly sliced
  • 4 leaves Romaine lettuce
  • soy sauce, for dipping (optional)
  • For the pickled cucumber

  • 1/2 cucumber, halved lengthways and very thinly sliced
  • 1 garlic clove, crushed
  • 1/4 – 1/2 tsp chilli powder, to taste
  • ½ tsp sugar
  • 1 1/2 tsp rice vinegar
  • Energy 1850kj 440kcal 22%
  • Fat 16g 22%
  • Saturates 4g 18%
  • Sugars 4g 4%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 52.6g Protein 22.6g Fibre 1.9g

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