My kids love sushi, but my previous attempts at making sushi rolls at home haven’t been successful. I either end up making giant rolls or they fall apart! Never fear – Onigirazu, “Japanese Sandwich”, is where it’s at! They have the same delicious flavours as sushi but are much easier to make. These sushi sandwiches are a great healthy lunch idea! Simply lay out your ingredients and fold them into a little parcel. I used tuna, cucumber and avocado as fillings here, but feel free to substitute with whatever you like.
Can you make Sushi Sandwiches ahead of time?
Yes, you can assemble, refrigerate in an airtight container and consume within 24 hours.
Are Sushi Sandwiches suitable for leftovers?
Yes, Sushi Sandwiches can be refrigerated in an airtight container for up to 24 hours.
Sushi Sandwich
Share PrintFor those of you who love sushi but find it a bit tricky to make, this Sushi Sandwich recipe saves the day. All you need to do is place a sheet of nori in front of you, then top it with your ingredients – tuna, cucumber, avocado and rice – then simply fold up into a little parcel. All you need is 10 minutes and the fillings are customisable.
Ingredients
- 1 sheet nori
- 95 g (½ cup) cooked rice (note 1)
- ½ thinly sliced cucumber
- 95 g (3¼ oz) tinned tuna
- 1 tsp mayonnaise
- ¼ thinly sliced avocado
Instructions
- Place a sheet of plastic wrap on your kitchen bench (it needs to be slightly bigger than the nori sheet).
- Place the nori sheet on top, shiny-side down, so that one of the corners faces towards you (in a diamond shape).
- In the centre of the diamond, place a thin layer of rice in the shape of a rectangle, approximately 12 x 7 cm (4¾ x 2¾ inches).
- Top the rice with cucumber slices, followed by the tuna (mixed with the mayonnaise), followed by the avocado and more rice.
- Fold the corners of the nori sheet inwards, using the plastic wrap to secure the rice sandwich tightly. Cut in half to eat and serve.
Nutrition information
Nutrition Facts
Sushi Sandwich
Amount per Serving
Calories
340
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
36
mg
12
%
Sodium
242
mg
11
%
Potassium
674
mg
19
%
Carbohydrates
37
g
12
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
23
g
46
%
Vitamin A
418
IU
8
%
Vitamin C
10
mg
12
%
Calcium
59
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Note 1 – Jasmine rice was used in this recipe, but you can use any rice you like. It’s easiest to work with freshly cooked rice that has been slightly cooled down (not hot). If desired, season your rice with sushi seasoning (an equal mix of vinegar, sugar and water).
