Katsu Onigirazu (Sushi Sandwich) Recipe
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.
- 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
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
- Cook the Rice: Rinse and cook sushi rice according to package instructions until tender. Set aside to cool slightly.
- 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.
- 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.
- Pickle the Carrot: Repeat the same process as beetroot: heat vinegar mixture, add julienned carrot, and refrigerate to pickle.
- 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.
- 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.
- Make Omelette: In a non-stick pan, pour whisked egg and cook into a thin square omelette. Remove and set aside.
- 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.
- 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
