Salmon Onigirazu: Japanese Salmon Sushi Sandwich Recipe

These sushi sandwiches are so fun to make, but even more delicious to eat!!

I can’t claim these as traditional Japanese fare — when I asked family in Japan, they hadn’t heard of sushi sandwiches — but they are inspired by onigiri (Japanese rice balls) and are a delightful, modern take. They’re easy to assemble, highly customizable, and full of fresh flavour. Follow along and you’ll see how simple they are to make.

Pickled Red Cabbage

One of my favourite fillings is pickled red cabbage. I use a quick, “cheats” method that needs far less vinegar and far less time than traditional pickling. Finely slice the cabbage, toss it with a pinch of salt and some rice vinegar (or apple cider, white wine, or red wine vinegar if that’s what you have) and let it sit. The longer it marinates, the better the flavour.

After pickling I squeeze the cabbage to remove excess liquid so it doesn’t dye the rice or water down the sandwich. Squeezing also softens the cabbage and makes the sandwiches easier to assemble.

Do I have to pickle the cabbage?

Nope — raw shredded cabbage works perfectly well if you’re short on time or prefer a crisper texture.

Process shots: slice cabbage, toss with salt and vinegar, leave to pickle then squeeze to soften.

Making Sushi Sandwiches

These sushi sandwiches are straightforward to make. Here’s what you’ll need and how to assemble them.

Sushi Sandwich Ingredients

• Sushi Nori Sheets – One 8″x8″ sheet per sandwich.
• Rice – Cold cooked sushi rice (leftover sushi rice works well).
• Cabbage – Raw or pickled red cabbage, thinly sliced.
• Salmon – Thinly sliced smoked salmon.
• Avocado – Thinly sliced.
• Sriracha Mayo – Or plain mayo if you prefer no spice.
• Sesame Seeds – Black and white mix looks great.

Place a nori sheet on a sheet of cling film so you can wrap the sandwich tightly at the end. Stack the fillings with rice on the top and bottom, creating a square-shaped layer in the centre. Position the square at a 90-degree angle to the nori so the corners fold in evenly.

Process shots: nori on cling film with rice in the centre, cabbage, salmon, avocado, sriracha mayo and sesame seeds layered on top.

The nori will stick to itself and to the rice when folded. Once folded, chill the wrapped sandwich for at least five minutes so it firms up and seals together.

Process shots: add rice, fold top and bottom corners, fold left and right corners, wrap tightly in cling film.

Sushi Sandwich FAQ

How do I prevent the rice from sticking to my fingers?

Sushi rice is naturally sticky. Keep a small bowl of water or a damp towel nearby and wet your fingers before handling the rice. This stops it from clinging to your hands.

Where can I find Sriracha Mayo?

Most supermarkets carry sriracha mayo. Alternatively, make your own by mixing sriracha with mayonnaise (Kewpie is a nice option). Adjust the ratio to taste or use plain mayo if you don’t want heat.

Can I use something else instead of smoked salmon?

Yes — cooked and cooled salmon, tuna, prawns, marinated tofu, or extra vegetables all work well. These sandwiches are very adaptable.

Can I make these ahead of time?

Yes. Keep them tightly wrapped in cling film in the fridge for up to a couple of days.

Serving Sushi Sandwiches

Slice each sandwich in half to reveal the layers and drizzle with more sriracha mayo and a sprinkle of sesame seeds for extra colour and flavour. They make a beautiful, tasty lunch or picnic snack.

Full recipe details and quantities are below.

How to make Sushi Sandwiches (Full Recipe)

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