Name: Katsu Onigirazu (Sushi Sandwich) Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 75 g Sushi Rice; 1 tbsp Rice Wine Vinegar (for rice); 1 tsp Sugar (for rice); 1/2 tsp Salt (for rice); 1/2 Raw beetroot, julienned; 100 ml Rice Wine Vinegar (for beetroot pickle); 1 tbsp Sugar (for beetroot pickle); 2 tsp Salt (for beetroot pickle); 1/2 Carrot, julienned; 100 ml Rice Wine Vinegar (for carrot pickle); 1 tbsp Sugar (for carrot pickle); 2 tsp Salt (for carrot pickle); 1 Chicken Breast, sliced in half and then into a square shape; 2 tbsp Flour; 1 Egg, whisked (for coating); 2 tbsp Panko breadcrumbs; Oil for shallow frying (approx. 1 inch depth vegetable oil); 1/4 White cabbage, finely sliced; 1 tbsp Mayonnaise; 2 tsp Soy sauce; 1 Egg (for omelette); 2 Nori Sheets; 1/2 Avocado, sliced

Introduction

Katsu Onigirazu is a delicious Japanese-inspired sushi sandwich that combines crispy chicken katsu with fresh pickled vegetables and creamy avocado. It’s a fun and portable meal, perfect for lunch or a light dinner. With layers of flavorful ingredients wrapped in nori, each bite promises a satisfying mix of textures and tastes.

Two halves of a sushi sandwich are held by a woman's hands over a white marbled surface, with a large silver knife in the background. Each half shows layers starting from the outside, a dark seaweed wrap, then a thick layer of white rice enveloping a yellow omelette, bright green avocado slices, green lettuce, and a large piece of breaded chicken in the center. Beneath the chicken, there are small diced orange and deep red vegetables, creating a colorful contrast to the white rice. The texture of the rice looks soft and sticky, while the chicken appears crispy. photo taken with an iphone --ar 4:5 --v 7

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 (for beetroot pickling)

1 tbsp Sugar (for beetroot pickling)

2 tsp Salt (for beetroot pickling)

1/2 Carrot, julienned

100 ml Rice Wine Vinegar (for carrot pickling)

1 tbsp Sugar (for carrot pickling)

2 tsp Salt (for carrot pickling)

1/4 White cabbage, finely sliced

1 tbsp Mayonnaise

2 tsp Soy sauce

1 Egg (for omelette)

Instructions

Step 1: Cook the sushi rice according to the package instructions. Once cooked, let it cool slightly.

Step 2: Mix rice wine vinegar, sugar, and salt, then fold this mixture into the cooled rice. Set aside.

Step 3: Combine rice wine vinegar, sugar, and salt for the beetroot pickling in a small bowl. Microwave for 30 seconds until sugar dissolves, then add julienned beetroot. Refrigerate for at least 30 minutes to pickle.

Step 4: Repeat the pickling process from Step 3 with the julienned carrot and its vinegar mixture. Refrigerate similarly.

Step 5: In a larger bowl, mix finely sliced cabbage with mayonnaise and soy sauce. Chill in the fridge to develop flavor.

Step 6: Prepare the chicken katsu by coating each square piece first with flour, then whisked egg, and finally panko breadcrumbs. Heat about an inch of oil in a frying pan over medium heat and shallow fry the chicken for about 4 minutes each side, or until golden brown. Drain on paper towels.

Step 7: In a separate non-stick pan, whisk the egg and cook it into a square omelette. Remove from heat and set aside.

Step 8: To assemble the onigirazu, place one nori sheet diagonally on a flat surface. Spread half the sushi rice in a square shape on the nori. Layer the cabbage slaw, omelette, sliced avocado, chicken katsu, pickled beetroot, pickled carrot, then top with the remaining rice. Place the second nori sheet on top.

Step 9: Fold the corners of the nori over the filling to form a neat parcel. Wrap tightly in cling film to hold its shape. Serve with spicy mayonnaise if desired and enjoy!

Tips & Variations

Use a bamboo sushi mat to help shape and compress the sandwich evenly for a cleaner look.

Substitute chicken with tofu or tempeh for a vegetarian version.

Adjust the pickling time of the vegetables to control the level of tanginess.

For added heat, include a layer of spicy mayo or wasabi in the sandwich.

FAQs

Can I prepare the ingredients in advance?

Yes, you can prepare the rice, pickled vegetables, and chicken katsu ahead of time. Assemble the onigirazu just before serving to ensure the nori remains crisp.

What can I use instead of panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs or crushed cornflakes for a crunchy coating, though panko gives the best light and crispy texture.