For those of us who struggle with making perfect maki rolls or handrolls, meet the onigirazu, or folded sushi sandwich. Same ingredients, same delicious taste, and no struggle! This recipe is super quick and easy if you use leftover seafood in place of the salmon preparation. Aim for 1 cup of cooked seafood.
Ingredients
3 tablespoons sugar
2 tablespoons gluten free soy sauce or tamari, plus more for dipping
1 portion salmon (8 ounces), pin bones removed Available in Our Seafood Subscription Box
¼ cup unseasoned rice vinegar
½ teaspoon salt
1½ cups Japanese or sushi rice, rinsed and drained
3 tablespoons mayonnaise
2 teaspoons sriracha, or to taste
4 full-size sheets of nori (Japanese seaweed)
2 scallions, white and green parts, thinly sliced
2 Persian cucumbers, cut into 3-inch by ¼-inch strips
1 ripe Hass avocado, pitted, peeled, and thinly sliced
2 tablespoons toasted sesame seeds
Wasabi paste, for serving
Directions
Marinate the Fish
In a medium airtight container, combine 2 tablespoons sugar with the soy sauce and 2 tablespoons water, stirring to dissolve the sugar completely. Add the salmon and turn to coat in the marinade. Cover and refrigerate for at least 1 hour or up to 24 hours.
Make the Rice
To make the rice, in a small bowl, combine the vinegar, salt, and remaining 1 tablespoon sugar, stirring to dissolve the sugar. In a medium saucepan over high heat, combine the rice with 2 cups water and bring to a boil. Reduce the heat to low, cover, and cook until the liquid is absorbed, about 15 minutes. Remove from the heat and set aside, covered, for 10 minutes. Spread the rice in a large shallow bowl or on a baking sheet and toss with the reserved vinegar mixture. Cover with a kitchen cloth and refrigerate briefly just until no longer warm, about 10 minutes, tossing once or twice.
Broil the Fish
Meanwhile, cook the fish. Position a rack 8 inches from the broiler and preheat the broiler to high. Drain the salmon and place skin side up on a lightly-oiled baking sheet. Broil until lightly browned and just cooked through, 5 to 10 minutes, depending on thickness of the fillet. Let cool slightly then remove the skin and break the fish into large flakes.
Assemble and Serve
In a small bowl, combine the mayonnaise and sriracha.
To assemble the sushi sandwiches, arrange the nori on a work surface, rough side up. Using lightly moistened fingers, divide the rice evenly between the sheets (about 1 cup each), pressing into an even layer to cover the seaweed completely.
Divide the salmon, scallions, cucumbers, and avocado evenly between the sheets, layering them onto one side and leaving the other side covered only by rice. Drizzle with the sriracha mayonnaise and sprinkle with sesame seeds. Fold over and cut each in half to make 2 squares. Trim the edges, if desired. Enjoy with extra soy sauce and wasabi paste.
Pro Tips
Pair It Up
Balance the flavors of toasted sesame seeds, seasoned sushi rice, and sweet soy-glazed salmon with a crisp, aromatic Austrian riesling.
Level It Up
Just like sliced bread, the rice and seaweed is a blank slate for sandwich combinations. Try adding some pickled radishes, shredded carrots, or kimchi. Crispy panko fried fish, crabmeat, or seasoned raw salmon burger are great options for protein.
Change It Up
Refrigerate any leftover onigirazu and serve for tomorrow’s lunch.
Lighten It Up
Seaweed contains a wide range of antioxidants, such as vitamins A, C, and E, carotenoids, and flavonoids. These antioxidants protect your body from cell damage.
