Crispy Tonkatsu Onigirazu: Easy Sushi Rice Sandwich

This crispy tonkatsu onigirazu is a Japanese rice sandwich that's as fun to make as it is to eat. A golden panko-crusted cutlet, tangy tonkatsu sauce, creamy Kewpie mayo, and crunchy cabbage are all tucked inside seasoned sushi rice and a sheet of nori. It's a complete meal in a handheld package, perfect for lunch, a picnic, or a weeknight dinner that feels special.

Onigirazu, also known as a sushi rice sandwich, is a clever twist on traditional onigiri. Instead of shaping rice into triangles, you layer rice and fillings on a sheet of nori, fold it like an envelope, and slice it to reveal a beautiful cross-section.

This version features a crispy fried katsu cutlet, which adds a satisfying crunch that contrasts with the soft rice and fresh cabbage. The combination of savory tonkatsu sauce and creamy mayo brings everything together in a delicious, umami-packed bite.

Ingredients

Why this recipe works

The key to this onigirazu is the contrast of textures. The crispy panko crust of the katsu stays crunchy because it's layered between rice and cabbage, which act as barriers against moisture.

The seasoned sushi rice is sticky enough to hold everything together, yet each grain remains distinct, providing a pleasant chew. The shredded cabbage adds a fresh, crisp bite that lightens the overall richness of the fried cutlet.

Folding the nori like an envelope and wrapping it in plastic wrap ensures the sandwich holds together when sliced. The plastic wrap compresses the layers, allowing the rice to slightly adhere to the nori and the filling to set.

This technique makes the onigirazu easy to handle and eat, whether you're at home or on the go. The result is a neat, portable meal that's as visually appealing as it is tasty.

Notes and substitutions

For the sushi rice, use short-grain Japanese rice that's been seasoned with rice vinegar, sugar, and salt. It should be slightly warm when assembling, as cold rice won't stick together as well. If you don't have seasoned sushi rice, you can make it by mixing cooked short-grain rice with a simple sushi vinegar mixture.

The katsu can be either pork or chicken, depending on your preference. If you're short on time, you can use store-bought breaded chicken cutlets, but homemade panko-crusted katsu is ideal.

Tonkatsu sauce is a thick, sweet-savory sauce available in most Asian grocery stores; if unavailable, a mix of Worcestershire sauce, ketchup, and sugar works as a substitute. Kewpie mayonnaise is a Japanese mayo that's creamier and slightly sweeter than American mayo, but regular mayo can be used in a pinch.

• Kewpie mayonnaise: Regular mayonnaise mixed with a pinch of sugar and rice vinegar
• Tonkatsu sauce: Worcestershire sauce mixed with ketchup and a little sugar
• Pork or chicken katsu: Store-bought breaded chicken tenders or a crispy tofu cutlet

Equipment

• Plastic wrap
• Sharp chef's knife
• Cutting board
• Small bowl of water (for hands)