There's something wonderful about opening up a Katsu Onigirazu Sandwich and discovering it's colourful filling! This Japanese sushi sandwich combines two of my favourite dishes: Chicken Katsu and Sushi. You'll be rustling up this delicious snack for lunch before you know it!
Katsu Onigirazu Ingredients:
The wonderful thing about Onigirazu filling is that you can pluck out random ingredients from your fridge and use them in your sandwich. For example, many Onigirazu sandwiches use sliced red cabbage as a vibrant ingredient, however, to change it up a bit, I substituted that with a homemade beetroot pickle instead!
Here are the ingredients I chose to have within this Katsu Onigirazu sandwich:
- White cabbage
Other ingredients that you may like to include or swap out...
- Red cabbage
- Red/Yellow pepper
- The list goes on...
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Not all my dumpling recipes are up on my website, yet! So, if you’d like to check them out, head on over to my Instagram for the video tutorial and full recipe!
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Katsu Onigirazu (Sushi Sandwich)
- 2 Nori Sheets
- ½ Avocado, sliced
- 75 g Sushi Rice
- 1 tablespoon Rice Wine Vinegar
- 1 teaspoon Sugar
- ½ tsp Salt
- 1 Chicken Breast, sliced in half and then into a square
- 2 tablespoon Flour
- 1 Egg, whisked
- 2 tablespoon Panko breadcrumbs
- Oil for shallow frying
- ½ Raw beetroot, julienned
- 100 ml Rice Wine Vinegar
- 1 tablespoon Sugar
- 2 teaspoon Salt
- ½ Carrot, julienned
- 100ml Rice Wine Vinegar
- 1 tablespoon Sugar
- 2 teaspoon Salt
- ¼ White cabbage, finely sliced
- 1 tablespoon Mayonnaise
- 2 teaspoon Soy sauce
- 1 Egg
- Cook the rice to package instructions.
- Let the rice cool and then add in your rice wine vinegar, sugar, and salt mixture. Combine and set aside.
- In a small bowl, add in your beetroot rice wine vinegar, sugar, and salt. Place in the microwave for 30 seconds until the sugar has dissolved. Then add in your sliced beetroot. Place in the fridge for at least 30 minutes (the longer you leave it, the more it will pickle).
- In another small bowl, repeat the step above for the carrot.
- In a larger bowl, combine your mayonnaise, soy sauce, and sliced cabbage. Leave to rest in the fridge.
- Get your sliced chicken (shaped as a square the size of your Onigirazu), coat in flour, egg, and breadcrumbs. Get a frying pan on medium heat and pour in about an inch of vegetable oil. Gently place in your Katsu and fry on each side for 4 minutes or until golden brown. Remove and place on a paper towel.
- In a separate non-stick frying pan, add in your whisked egg and form into a square omelette. Remove and set aside.
- Time to assemble the Onigirazu. Get your nori sheet and place down on a surface with a corner pointing towards you. Place down half the rice in a square (side facing you, see vid). Top with the slaw, omelette, avocado, katsu, beetroot, carrot, more rice, and the final nori sheet. Fold up into a parcel, wrap in cling film, and then serve up with a spicy mayonnaise and enjoy!