Tonkatsu Sushi Sandwichとんかつおにぎらず
Tonkatsu Sushi Sandwich (Onigirazu) とんかつおにぎらず
This Tonkatsu Sushi Sandwich is a delicious Japanese onigirazu filled with crispy pork cutlet, cabbage, and rice, all wrapped in nori seaweed. The combination of crunchy tonkatsu and soft rice makes a satisfying lunch or bento.We'll also introduce two easy variations with spicy tuna mayo and salmon. Choose your favorite filling and enjoy making your own Japanese sushi sandwich at home!
Ingredients
Method
- Cook the Japanese white rice. Please watch our "Make Rice Like This" episode to cook the Japanese white rice. To make these 3 onigirazu, you need 1 cup of uncooked rice at the most. After the rice is cooked, let it cool to just warm.
- Lay a sheet of plastic wrap on the cutting board, and then place a sheet of nori on it, like a diamond, with a rough side facing up.
- Add some rice in the center, shaping it into a square and then flatten.
- Sprinkle with a little salt.
- Place some raw shredded cabbage over the rice.
- The tonkatsu size should match with the rice square. If the tonkatsu is too large, then trim it to fit.
- Pour a generous amount of tonkatsu sauce on both sides of the tonkatsu.
- Place the tonkatsu onto the shredded cabbage.
- Add a little more cabbage on top, then another layer of rice. Sprinkle a little more salt over the rice.
- Place a small square of nori on the top center of the rice.
- Gently fold the four corners of the nori over the small nori square, and hold together. Then wrap the onigirazu tightly with the plastic wrap.
- Press down gently, and let the onigirazu rest for 10 minutes at room temperature.
- Wipe a sharp knife with a damp paper towel, and then cut the onigirazu straight down the center. Tonkatsu Onigirazu is ready!We hope you enjoy our "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
- Salmon and Avocado Onigirazu: Sprinkle some salt over the small piece of salmon fillet, and bake at 425 Fahrrenheit for 15 minutes.
- Cut 8 thin slices from a fresh avocado.
- As above, place rice on the nori followed by 4 avocado slices, and then add the baked salmon fillet. Place another 4 avocado slices over the salmon, and then add more rice on top, and sprinkle a little more salt. After that, follow the same steps regarding folding and wrapping as above. Salmon and Avocado Onigirazu is ready!We hope you enjoy our "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
- Spicy Tuna Mayo and Cucumber Onigirazu: Mix 3 tsp of canned tuna flakes, 2 tsp of Kewpie mayonnaise, 1/3 tsp of soy sauce. Add La-yu, Japanese chili oil, to taste.
- Cut 8 thin slices of cucumber. (Japanese cucumber is ideal.)
- As above, place rice on the nori followed by 4 cucumber slices, and then add the tuna mayo mix. Place another 4 cucumber slices over the tuna mayo mix, and then add more rice on top, and sprinkle a little more salt. After that, follow the same steps regarding folding and wrapping as above. Spicy Tuna Mayo and Cucumber Onigirazu is ready!We hope you enjoy our "TOKYO FLAVORS, NEW YORK STYLE" meal! Itadakimasu!
Notes
- Make sure the sheet of plastic wrap is larger than the sheet of nori. This makes it easier to wrap and shape the onigirazu.
- Nori absorbs moisture easily, so once opened, always store it in an airtight package or container to keep it crisp.
- The rice should be lukewarm, when placing it on the nori. Warm rice is easier to handle and shape.
- When you handle rice with your hands, lightly wet your hands first to avoid the rice sticking to your hands.
- If your onigirazu has a thin filling, you can skip the extra small square of nori.
- The possibilities for onigirazu fillings are endless! Be creative, experiment with different combinations, and enjoy making your own favorite sushi sandwich!
