Sushi sandwich, or “onigirazu” is by far my favorite picnic food!
I’ve made it many times for picnic, hiking, and road trips. It’s really convenient and easy to make. Usually I prep the filling and rice one day before, and in the morning, I only need around 30 minutes to assemble them.
Fillings for sushi sandwich is very versatile. Any dish without too much sauce or gravy can work. Here are some of my favorites:
- Ginger pork
- Teriyaki chicken
- Tuna corn salad
- Tomato Tofu Sauce
- Spam & omelette
- Sautéed carrots & omelette
- Sautéed spinach & mushroom
After making sushi sandwiches for so many times, here are some tips that I learned from my past experience:
- Make sure to use warm or hot rice. This will also soften the seaweed sheet and keep the whole sandwich stick together.
- When stacking the filling, keep in mind where you will cut the sandwich and plan the cross-section accordingly
- Let the sushi sandwich sit for a few minutes to set
- Before cutting each sandwich, rinse your knife to prevent to rice from sticking to it
- Keep the Saran Wrap for convenience if you’ll eat the sushi outdoors or while walking
Yield: 1 bento
- 2 Seaweed/Nori Sheet
- 2 cups of cooked rice, warm or hot
- 2-3 tablespoon filling of choice
- Few lettuce leafs
- Line a spread of saran wrap on the counter and place one seaweed sheet on top. The shinny side of the seaweed sheet face down.
- Place 1/3 cup of rice on the seaweed sheet, and then place the fillings and lettuce on top. (Imagine that you’re making sandwiches but using rice instead of bread)
- Wrap the saran wrap and seaweed sheet from four corners tightly to cover the fillings. Shape the sandwich gently and let it sit for few minutes to set.
- Rinse the knife before cutting the sushi sandwich.