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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/katsu-onigirazu-sushi-sandwich-recipe/