Katsu Onigirazu (Sushi Sandwich) Recipe

Introduction

Katsu Onigirazu is a delightful twist on traditional sushi, featuring a crispy chicken cutlet inside a portable rice sandwich. This Japanese-inspired dish combines tangy pickled vegetables, creamy avocado, and flavorful layers for a satisfying meal that’s perfect for lunch or a casual dinner.

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
• 1 tbsp Sugar (for pickling)
• 2 tsp Salt (for pickling)
• 1/2 Carrot, julienned
• 100 ml Rice Wine Vinegar
• 1 tbsp Sugar (for pickling)
• 2 tsp Salt (for pickling)
• 1/4 White cabbage, finely sliced
• 1 tbsp Mayonnaise
• 2 tsp Soy sauce
• 1 Egg

Instructions

1. Step 1: Cook the sushi rice according to the package instructions. Once cooked, let it cool slightly. Mix together 1 tbsp rice wine vinegar, 1 tsp sugar, and 1/2 tsp salt, then fold this mixture into the rice and set aside.
2. Step 2: Prepare the pickled beetroot by combining 100 ml rice wine vinegar, 1 tbsp sugar, and 2 tsp salt in a small bowl. Microwave for 30 seconds to dissolve the sugar, then add the julienned beetroot. Refrigerate for at least 30 minutes for best flavor.
3. Step 3: Repeat the pickling process with the carrot using another 100 ml rice wine vinegar, 1 tbsp sugar, and 2 tsp salt. Add the julienned carrot and refrigerate.
4. Step 4: In a larger bowl, mix the sliced white cabbage with 1 tbsp mayonnaise and 2 tsp soy sauce. Chill this slaw in the fridge while you prepare the other components.
5. Step 5: Prepare the chicken Katsu by coating the chicken breast squares in flour, then dip into the whisked egg, and finally coat evenly with panko breadcrumbs.
6. Step 6: Heat about an inch of oil in a frying pan over medium heat. Shallow fry the chicken Katsu for about 4 minutes on each side or until golden brown and cooked through. Drain on paper towels.
7. Step 7: In a separate non-stick pan, pour in the remaining whisked egg and cook into a thin square omelette. Remove and set aside.
8. Step 8: To assemble the Onigirazu, lay a nori sheet on a clean surface with a corner pointing toward you. Spread half the rice into a square shape. Layer the slaw, omelette, avocado slices, chicken Katsu, pickled beetroot, pickled carrot, and then top with the remaining rice. Place the second nori sheet on top.
9. Step 9: Fold the corners of the nori sheet up around the filling to form a neat parcel. Wrap tightly in cling film to hold its shape.
10. Step 10: Slice the Onigirazu in half and serve with a side of spicy mayonnaise if desired. Enjoy your delicious sushi sandwich!

Tips & Variations

• For a vegetarian option, replace the chicken Katsu with fried tofu or a thick slice of eggplant prepared in the same breaded style.
• Use leftover cooked chicken or pork if short on time, simply slice and layer inside.
• Adjust pickling times for the beetroot and carrot depending on how tangy you prefer the flavors.
• Adding a touch of spicy mayonnaise or sriracha elevates the taste for those who like some heat.

Storage

Wrap the assembled Onigirazu tightly in cling film and store in the refrigerator for up to 24 hours. For best texture and taste, consume on the same day. Reheat the chicken separately in a pan before assembling if desired warm, but the sandwich is typically enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice works best for Onigirazu because it is sticky and holds together well, but in a pinch, you can use short-grain rice or any cooked rice that is slightly sticky to help maintain the sandwich shape.

How can I make this recipe gluten-free?

Use gluten-free flour and gluten-free panko breadcrumbs for coating the chicken. Also, check that your soy sauce is gluten-free or substitute with tamari to keep the dish safe for gluten-sensitive diets.

Katsu Onigirazu (Sushi Sandwich) Recipe

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★★★★★

4.6 from 125 reviews

Katsu Onigirazu is a modern twist on traditional Japanese onigiri, featuring a sushi sandwich packed with crispy chicken katsu, pickled vegetables, avocado, and a flavorful cabbage slaw. This handheld meal combines textures of crunchy, creamy, and tangy, wrapped in nori and sushi rice, making it perfect for a satisfying lunch or picnic treat.

• Author: Lena
• 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 Pickle Mixtures

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

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 (vegetable or canola oil recommended)

Slaw and Assembly

• 1/4 White cabbage, finely sliced
• 1 tbsp Mayonnaise
• 2 tsp Soy sauce
• 1 Egg (for omelette)
• 2 Nori Sheets
• 1/2 Avocado, sliced

Instructions

1. Cook rice: Rinse the sushi rice under cold water until water runs clear. Cook the rice following package instructions until tender. Once cooked, let it cool slightly.
2. Season rice: In a small bowl, mix 1 tbsp rice wine vinegar, 1 tsp sugar, and 1/2 tsp salt until dissolved. Gently fold this mixture into the cooled rice, then set aside to absorb flavors.
3. Pickle beetroot: Combine 100 ml rice wine vinegar, 1 tbsp sugar, and 2 tsp salt in a microwave-safe bowl. Microwave for 30 seconds until the sugar dissolves. Add julienned beetroot, mix, and refrigerate for at least 30 minutes to pickle.
4. Pickle carrot: Repeat the beetroot pickling process with the carrot using the same quantities of vinegar, sugar, and salt. Refrigerate similarly.
5. Prepare cabbage slaw: In a bowl, combine finely sliced white cabbage with 1 tbsp mayonnaise and 2 tsp soy sauce. Mix well and refrigerate to let flavors meld.
6. Make chicken katsu: Shape the chicken breast halves into squares sized to fit your Onigirazu. Dredge each piece in flour, dip in whisked egg, then coat thoroughly with panko breadcrumbs. Heat about an inch of vegetable oil in a frying pan over medium heat. Fry chicken pieces for about 4 minutes on each side or until golden brown and cooked through. Drain on paper towels.
7. Make omelette: In a separate non-stick frying pan, pour in the remaining whisked egg and cook into a thin square omelette. Remove and set aside.
8. Assemble Onigirazu: Lay a nori sheet on a clean surface with a corner pointing toward you. Evenly spread half the seasoned rice in a square shape on the nori. Layer on the cabbage slaw, omelette, avocado slices, chicken katsu, pickled beetroot and carrot, then top with the remaining rice. Fold the nori’s corners over the filling to form a neat parcel. Wrap tightly in cling film to hold shape.
9. Serve: Slice the wrapped Onigirazu carefully if desired. Serve with spicy mayonnaise or your favorite dipping sauce for an added kick.

Notes

• Use short-grain sushi rice for best texture and stickiness.
• The longer you pickle the beetroot and carrot, the more flavorful and tangy they become.
• Adjust frying time for chicken to ensure it is fully cooked through but still juicy.
• The omelette serves to add extra moisture and flavor; you can omit for a vegan version and substitute with tofu.
• Wrap tightly in cling film to help the Onigirazu hold its shape before serving.
• Store leftover pickled vegetables in the fridge for up to 3 days.
• For spicier flavor, add a bit of Sriracha or chili mayo when serving.

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