Katsu Onigirazu (Sushi Sandwich) Recipe

Introduction

Katsu Onigirazu is a delightful sushi sandwich that combines crispy chicken katsu with fresh vegetables and tangy pickles, all wrapped in nori and sushi rice. This handheld treat offers a satisfying mix of textures and flavors, perfect for a tasty lunch or picnic.

Ingredients

• 2 nori sheets
• 1/2 avocado, sliced
• 75 g sushi rice
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1 chicken breast, sliced in half and then into a square
• 2 tbsp flour
• 1 egg, whisked
• 2 tbsp panko breadcrumbs
• Oil for shallow frying
• 1/2 raw beetroot, julienned
• 100 ml rice wine vinegar (for beetroot)
• 1 tbsp sugar (for beetroot)
• 2 tsp salt (for beetroot)
• 1/2 carrot, julienned
• 100 ml rice wine vinegar (for carrot)
• 1 tbsp sugar (for carrot)
• 2 tsp salt (for carrot)
• 1/4 white cabbage, finely sliced
• 1 tbsp mayonnaise
• 2 tsp soy sauce
• 1 egg (for omelette)

Instructions

1. Step 1: Cook the sushi rice according to package instructions. Let it cool, then mix in the rice wine vinegar, sugar, and salt until combined. Set aside.
2. Step 2: For pickling beetroot, combine rice wine vinegar, sugar, and salt in a small bowl and microwave for 30 seconds until the sugar dissolves. Add the julienned beetroot and refrigerate for at least 30 minutes.
3. Step 3: Repeat the pickling process for the julienned carrot using the vinegar, sugar, and salt mixture. Refrigerate as well.
4. Step 4: In a larger bowl, mix the sliced cabbage with mayonnaise and soy sauce. Chill this slaw mixture in the fridge.
5. Step 5: Prepare the chicken katsu by coating each chicken square first in flour, then in whisked egg, and finally in panko breadcrumbs.
6. Step 6: Heat about an inch of vegetable oil in a frying pan over medium heat. Shallow fry the coated chicken for about 4 minutes on each side until golden brown. Drain on paper towels.
7. Step 7: In a separate non-stick pan, cook the whisked egg to form a square omelette. Set aside once cooked.
8. Step 8: To assemble the Onigirazu, place a nori sheet on a surface with a corner pointing towards you. Spread half the sushi rice in a square shape in the center. Layer on the slaw, omelette, avocado slices, chicken katsu, pickled beetroot, pickled carrot, then top with the remaining rice.
9. Step 9: Fold the nori sheet edges up to form a neat parcel. Wrap the sandwich tightly in cling film to help it hold together.
10. Step 10: Serve the Katsu Onigirazu with spicy mayonnaise or your favorite dipping sauce and enjoy immediately.

Tips & Variations

• Use leftover cooked chicken or tofu for a quicker vegetarian option.
• Adjust the pickling time for beetroot and carrot to your preferred tanginess.
• For extra flavor, add a touch of wasabi mayonnaise when assembling.
• If you don’t have panko, crushed cornflakes work as a crunchy substitute for the coating.

Storage

Wrap the assembled Onigirazu tightly in cling film and store in the refrigerator for up to 24 hours. For best texture, consume within a day. Reheat the chicken katsu separately in an oven or air fryer to maintain crispiness before assembling if storing cooked ingredients in advance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of chicken for katsu?

Yes, pork cutlets or even firm tofu work well in place of chicken for a similar katsu texture and flavor.

How do I prevent the nori from getting soggy?

Make sure to cool the rice completely before assembling and wrap the Onigirazu tightly in cling film. Eating it soon after assembly also helps keep the nori crisp.

Katsu Onigirazu (Sushi Sandwich) Recipe

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4.8 from 61 reviews

Katsu Onigirazu is a modern twist on traditional Japanese rice balls, featuring a crispy fried chicken cutlet (katsu) sandwiched between layers of sushi rice, pickled vegetables, avocado, and a flavorful cabbage slaw, all wrapped in nori seaweed. This sushi sandwich combines textures and flavors into a handheld meal perfect for lunch or a unique snack.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 2 sushi sandwiches 1x
• Category: Lunch
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Rice and Seasoning

• 75 g Sushi Rice
• 1 tbsp Rice Wine Vinegar
• 1 tsp Sugar
• 1/2 tsp Salt

Chicken Katsu

• 1 Chicken Breast, sliced in half and then into a square
• 2 tbsp Flour
• 1 Egg, whisked
• 2 tbsp Panko Breadcrumbs
• Oil for shallow frying (about 1 inch in pan)

Pickled Vegetables

• 1/2 Raw Beetroot, julienned
• 100 ml Rice Wine Vinegar (for beetroot)
• 1 tbsp Sugar (for beetroot)
• 2 tsp Salt (for beetroot)
• 1/2 Carrot, julienned
• 100 ml Rice Wine Vinegar (for carrot)
• 1 tbsp Sugar (for carrot)
• 2 tsp Salt (for carrot)

Cabbage Slaw

• 1/4 White Cabbage, finely sliced
• 1 tbsp Mayonnaise
• 2 tsp Soy Sauce

Other

• 2 Nori Sheets
• 1/2 Avocado, sliced
• 1 Egg (for omelette)

Instructions

1. Cook the Rice: Rinse and cook sushi rice according to package instructions until tender. Set aside to cool slightly.
2. Season the Rice: In a small bowl, mix rice wine vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooled rice to season it. Set rice aside at room temperature.
3. Pickle the Beetroot: Combine rice wine vinegar, sugar, and salt in a microwave-safe bowl and heat for 30 seconds to dissolve the sugar. Add julienned beetroot, mix well, and refrigerate for at least 30 minutes to pickle. Longer pickling intensifies flavor.
4. Pickle the Carrot: Repeat the same process as beetroot: heat vinegar mixture, add julienned carrot, and refrigerate to pickle.
5. Prepare the Cabbage Slaw: Combine finely sliced cabbage with mayonnaise and soy sauce in a bowl. Refrigerate to let flavors meld while you prepare other components.
6. Cook the Chicken Katsu: Shape chicken breast halves into squares matching onigirazu size. Dredge each piece in flour, dip into whisked egg, then coat with panko breadcrumbs. Heat about 1 inch of vegetable oil in a frying pan over medium heat. Fry chicken squares for about 4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
7. Make Omelette: In a non-stick pan, pour whisked egg and cook into a thin square omelette. Remove and set aside.
8. Assemble Onigirazu: Place a nori sheet diagonally on a clean surface. Spread half the sushi rice in a square shape on the nori. Layer with cabbage slaw, omelette, sliced avocado, chicken katsu, pickled beetroot, pickled carrot, and then top with remaining rice. Cover with the second nori sheet. Fold the nori edges up to form a parcel, wrap tightly in cling film.
9. Serve: Slice the wrapped onigirazu if desired and serve with spicy mayonnaise or your favorite dipping sauce. Enjoy your handheld sushi sandwich fresh.

Notes

• For best results, use short-grain sushi rice for the sticky texture.
• Pickling time can be extended for stronger tangy flavors in beetroot and carrot.
• Ensure the chicken is cooked through before removing from oil; internal temperature should reach 165°F (75°C).
• Use fresh, high-quality nori sheets to maintain crispness and ease of folding.
• Spicy mayonnaise or soy sauce pairs wonderfully as a dipping sauce.

Keywords: Katsu Onigirazu, Sushi Sandwich, Japanese Rice Sandwich, Chicken Katsu, Pickled Vegetables, Sushi Rice, Onigirazu Recipe